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Potash Bros

January 11, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings6
critical findings2

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Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. NO SHELLFISH IDENTIFICATION TAGS AVAILABLE FOR THE MUSSELS STORED IN THE SEAFOOD CASE. MANAGEMENT INSTRUCTED TO DISCARD THE SHELLFISH. MANAGEMENT INSTRUCTED TO KEEP THE TAGS WITH THE PRODUCT UNTIL IT IS SOLD AND THEN KEEP FOR AN ADDITIONAL 90 DAYS. CRITICAL VIOLATION 7-38-005B
code 1Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING ITEMS AT THE SALAD BAR: EGGS AT 45.6F, COTTAGE CHEESE AT 47.4F, CHICKEN SALAD AT 46.4F, TUNA AT 44.2F, CHICKEN AT 45.3F, CUT FRUIT AT 44.6F, YOGURT AT 45.1F. OBSERVED THE FOLLOWING ITEM AT IMPROPER TEMPERATURE INSIDE OF THE BASEMENT WALK-IN COOLER: CHILI COOKED ON 1/10/11 AT 52F. MANAGEMENT VOLUNTARILY DISCARDED 29# AND 4 GALLONS OF FOOD WORTH APPROX. $397. CRITICAL VIOLATION 7-38-005A.
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED THE PRODUCE PREP AREA CUTTING BOARDS STAINED AND SCORED. MUST MAINTAIN A CLEANABLE SURFACE OR REPLACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE PANINI PRESS IN THE DELI AREA, INTERIOR OF HOT HOLDING UNIT IN DELI AREA, STORAGE SHELVES IN BASEMENT KITCHEN.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE DELI REAR PREP AREA AND WALLS OF PRODUCE PREP AREA.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: THE MIDDLE COMPARTMENT OF THE DELI 3 COMPARTMENT SINK DOES NOT HOLD WATER. MANAGEMENT INSTRUCTED TO REPAIR THE LEVER SINK STOPPER.
code 38

What changed since the previous inspection?

Compared with Pass on August 17, 2010: 5 findings appeared for the first time. 1 finding recurred.

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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.