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Protein Bar
March 16, 2011 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings3
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FARM REACH IN PREP COOLER AND YOGURT DISPLAY COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE ABOVE 52.0 F FOR BOTH COOLERS. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. TICKET #H000071977 15.
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BEWTWEEN 52.5 F AND 59.0 F- YOGURT, CUT TOMATOES, AVOCADO, CHICK PEAS AND CUT CUCUMBERS. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. FOODS VOLUNTARILY DISCARED WEIGHT- 20 LBS, VALUED AT $300.00
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD BUILD UP ON FLOOR IN PREP AREA UNDER AND AROUND EQUIPMENT. MUST DETAIL CLEAN FLOOR AND MAINTAIN.
What changed since the previous inspection?
Compared with Pass on September 21, 2010: 2 findings appeared for the first time. 1 finding recurred. 2 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.