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Porkchop

March 15, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings5
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND COLD-HOLDING UNIT IN THE PREP AREA UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LOWER AT TIME OF INSPECTION. AMBIENT TEMPERATURE WAS 51.3F BY MY THERMOMETER AND 52F BY THEIR INTERNAL THERMOMETER. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED THE FOLLOWING FOODS INSIDE THE COLD-HOLDING UNIT AT IMPROPER TEMPERATURES: 6 BOTTLES OF SALAD DRESSING AT 52.1F, 3 CONTAINERS OF CHEESE AT 51.5F, COLESLAW AT 51.8F, PORK RIBS AT 53.1F, TARTAR SAUCE AT 50.8F, 2# OF BUTTER AT 48F, MAYO AT 50.2F, SLICED TOMATOES AT 50.4F, CONTAINER OF FISH AT 51.8F, BONELESS PORK CHOPS AT 53F, CHICKEN DRUMSTICKS AT 51F, AND SAUSAGES AT 52.3F. MANAGEMENT VOLUNTARILY DISCARDED 60# OF FOOD WORTH $250. CRTICAL VIOLATION 7-38-005A
code 3Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: OUTSIDE GARBAGE AREA NOT MAINTAINED: OBSERVED POOLS OF GREASE ON THE EXTERIOR SURFACE OF ALL THE GREASE RECEPTACLES ONSITE AND ALSO THE GROUND SURFACE BELOW WITH GREASE TRAILS FROM THE RECEPTACLES POOLING ALL THE WAY TO THE DUMPSTERS. ALL RECEPTACLES AND GROUND SURFACE AREA UNDER AND IN THE VICINITY MUST BE THOROUGHLY CLEANED AND MAINTAINED AT ALL TIMES. SERIOUS VIOLATION 7-38-020
code 19
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REPLACE CUTTING BOARD ON THE COLD-HOLDING UNIT THAT WAS TAGGED FOR BEING OUT OF TEMPERATURE AND MAINTAIN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE INTERIOR DEEP FREEZER AND THE POTATO FRENCH FRY PRESS TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN. • MUST DETAIL CLEAN THE SIDES OF THE COOKING EQUIPMENT AND LOWER COMPARTMENTS OF THE DEEP FRYERS TO REMOVE GREASE DEBRIS BUILDUP AND MAINTAIN.
code 33

What changed since the previous inspection?

Compared with Pass on September 22, 2015: 3 findings appeared for the first time. 2 findings recurred. 4 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.