Cooked?✓!
Publican Quality Meats
July 8, 2015 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings9
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: REFRIGERATED PREP COOLER ACROSS FROM COOKLINE IN BASEMENT FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE IN TOP HOLDING COMPARTMENT. AIR TEMPERATURE RECORDED AT 50.1F. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT INADEQUATE TEMPERATURES AND HAVE UNIT SERVICED. 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: POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES. SMOKED SALMON-51.6F, MARINATED KALE SALAD-51.6F, PASTA SALAD-51.4F, SLICED TOMATOES-49.7F, YOGURT DRESSING-51.2F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AND/OR HELD AT 40 DEGREES OR BELOW UNTIL PREPARED AND/OR SERVED. CRITICAL VIOLATION 7-38-005(A).
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: ALL FOOD ITEMS PACKAGED ON PREMISES AND PLACED ON DISPLAY FOR SALE OR HELD FOR MORE THAN 24 HOURS MUST BE PROPERLY LABELED AND DATED.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: ALL TABLEWARE PLACED ON TABLES IN SIDE WALK CAFE MUST BE COVERED TO PREVENT CONTAMINATION. ALL SINGLE-SERVICE STRAWS MUST BE COVERED OR PLACED IN A DISPENSER.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: INSTRUCTED TO USE ONLY FOOD GRADE APPROVED PLASTIC BAGS(NO GARBAGE BAGS) WHEN STORING UNCOVERED FOOD(BREADS).
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: CLEAN ALL CUTTING BOARDS THROUGHOUT BASEMENT PREP AREA AND REPLACE ANY THAT HAVE ANY DEEP GROOVES IN THE SURFACE WHICH CANNOT BE ADEQUATELY CLEAND AND SANITIZD. CLEAN THE INTERIOR AND EXTERIOR OF DEEP FRYER IN FOOD PREP AREA.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: ELIMINATE CLUTTER UTILITY CLOSET IN THE BASEMENT PREP AREA. ALL ITEMS/ARTICLES STORED IN THIS AREA MUST BE ELEVATED 6 INCHES OFF THE FLOOR.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: ALL EMPLOYEES HANDLING UNCOVERED FOODS MUST WEAR HAIR RESTRAINTS.
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Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: STORE ICE SCOOP AND CONTAINER OUTSIDE OF THE ICE MACHINE, IN THE ICE USED FOR CONSUMPTION.
What changed since the previous inspection?
Compared with Pass on September 25, 2014: 8 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.