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Publican Tavern K1 (T3 Main)

May 24, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE WALK-IN-COOLER WITH AN AIR TEMPERATURE OF (52.9F-55.1F).UNIT TAGGED HELD FOR INSPECTION.MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F OR BELOW AT ALL TIMES.MANAGEMENT IMMEDIATELY CALLED FOR REFRIGERATION SERVICE DURING THIS INSPECTION.THE PREMISES HAS ADDITIONAL REFRIGERATION UNITS FOR FOOD OPERATION LOCATED AT REAR END OF BUILDING. CRITICAL VIOLATION 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE WALK-IN-COOLER.FOUND PORK AT 50.7F,ASSORTED SOUPS 51.1F,TURKEY AT 52.5F,CHICKEN AT 52.0F,SAUSAGES AT 50.1F,MOZZARELLA CHEESES AT 50.1F,MILKS AT 50.7F,FISH AT 52.0F,POTATOES AT 59.0F,EGG WHITES AT 51.8F,HAM AT 52.0F ETC.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED APPROX:905 LBS OF FOOD WORTH $4,200.00 AS STATED BY MANAGER AT THIS TIME.INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AND ALL HOT FOODS MUST BE STORED AT A TEMPERATURE OF 140F OR ABOVE AT ALL TIMES.CRITICAL VIOLATION 7-38-005(A).
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED LOW TEMPERATURE DISH MACHINE IN USE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS, "CHEMICAL 0 PPM". INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN SANITIZER AT 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS.MANAGEMENT IMMEDIATELY CALLED FOR ECO LAB SERVICE DURING THIS INSPECTION. CRITICAL VIOLATION 7-38-030
code 8Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AT FRONT COOKLINE.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED FLOORS AND FLOOR DRAINS AT FRONT COOKLINE NOT CLEAN WITH FOOD DEBRIS.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL AND MAINTAIN.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: OBSERVED BAR EXPOSED HANDSINK SLOW DRAINING.INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.
code 38

What changed since the previous inspection?

Compared with Pass on September 25, 2017: 4 findings appeared for the first time. 2 findings 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.