Cooked?✓!
Potash Bros. Supermarket
March 19, 2015 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings10
- critical findings4
Failed findings
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food from a questionable sourcecriticalOfficial wording: Adequate Number, Convenient, Accessible, Designed, And MaintainedInspector note: NOTED HAND WASH SINK AT THE PRODUCE PREP AREA AT THE BASEMENT TO BE INACCESSIBLE WITH GARBAGE CANS(BIG AND SMALL) AND A BOX IN FRONT OF SINK. INSTRUCTED TO HAVE ALL HAND WASH SINKS ACCESSIBLE AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: NOTED TEMPERATURE OF SALAD DISPLAY COOLER TO BE IMPROPER AT 44.9F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE 3 DOOR REFRIGERATION UNIT,DELI DISPLAY COOLER AND SALAD BAR DISPLAY COOLER TO BE IMPROPER: ROAST BEEF(57.7F,TURKEY 44.6F,HAM 45.3F,EGG SALAD 45.6F(3 DOOR REFRIGERATION UNIT),TUNA 44.3F,POTATO SALAD 44.5F(DELI MEAT DISPLAY COOLER),EGGS 48.2F,CRAB MEAT 48.9F,COLE SLAW 47.9(SALAD BAR DISPLAY COOLER). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 126 LBS OF PRODUCTS WORTH $1000.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: NOTED EMPLOYEES CHANGING GLOVES AND MOVING FROM ONE STATION TO ANOTHER WITHOUT WASHING HANDS. NOTED EMPLOYEES AT THE DELI PREP COUNTER AFTER ASSISTING CUSTOMERS REMOVED GLOVES AND WENT TO CLEAN OTHER DISPLAY COOLERS, PLAYED WITH HAIR AND HAIR NET,THEN TO DISH OUT HOT FOODS BEHIND FOOD COUNTER,TO THE DI SWASHING ROOM THEN TO PULL OUT HOT FOODS FROM WARMER AND FINALLY BACK TO THE DELI MEAT COUNTER TO PUT ON NEW GLOVES; ALL THESE WITHOUT WASHING HANDS AT ANY TIME. INSTRUCTED TO WASH HANDS AT ALL TIMES ESPECIALLY WHEN MOVING FROM ONE PREP AREA TO ANOTHER AND AFTER CHANGING GLOVES. CITATION ISSUED FOR VIOLATION #7-38-010(A)
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: NOTED RUSTY SHELVES INSIDE REFRIGERATION UNITS AT THE PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH A NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: INSTRUCTED TO DETAIL CLEAN COOKING EQUIPMENT, SHELVES BELOW COOKING EQUIPMENT AND ALL SLICERS AT THE PREP AREA.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDER NEATH EQUIPMENT ESPECIALLY AT THE PREP AREA,UNDERNEATH THE DISH WASHING AREA, UNDERNEATH THE STAIR WAYS AND INSIDE WALK IN COOLER AT THE BASEMENT PREP AREA.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: NOTED MULTIPLE HOLES AND OPENING AT ON CEILING AT TOP OF HAND WASH SINK AT THE KITCHEN DISH WASHING AREA, ON CEILING INSIDE THE MEAT WALK IN COOLER(HOLE)AND CRACKED WALL BASE BY ENTRANCE AT THE REAR EXIT DOOR.ALSO NOTED STAINED AND DIRTY WALLS AT THE DISH WASHING ROOM WITH FOOD STAINS AND DIRT. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS, CLEAN WALLS AND MAINTAIN.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: NOTED LEAKAGE AT THE BOTTOM OF THE DISH WASHER, LEAKAGE AT THE FAUCET OF THE 3 COMPARTMENT SINK AND LEAKAGE AT THE BOTTOM PIPING OF THE SAME 3 COMPARTMENT SINK ALL INSIDE THE MEAT PREP ROOM. MUST REPAIR AND MAINTAIN.
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Food Handler Requirements MetInspector note: NOTED EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED THAT ALL EMPLOYEES MUST HAVE THE FOOD HANDLERS CERTIFICATE ON SITE ALWAYS.
What changed since the previous inspection?
Compared with Pass on July 31, 2014: 10 findings appeared for the first time.
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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.