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Rabbit Hole

May 3, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings1

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Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: LOW TEMPERATURE DISH MACHINE AT BAR IN USE NOT SANITIZING , CHEMICAL 0 PPM DURING THIS INSPECTION. 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. CRITICAL VIOLATION 7-38-030.
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: OBSERVED APPROXIMATELY 50 RAT DROPPINGS ON FLOORS ALONG THE WALLS AND CORNERS IN CLUTTERED BASEMENT DRY STORAGE AREAS AND LIQUOR ROOM.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND PEST CONTROL SERVICE IS NOW RECCOMENDED. SERIOUS VIOLATION 7-38-020.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN,HAMBURGERS ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED AND HAVE CERTIFICATE POSTED AS REQUIRED. SERIOUS VIOLATION 7-38-012.
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL ALL BULK FOOD STORAGE CONTAINERS AND MAINTAIN.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED RAW WOODEN SURFACES AND SHELVINGS IN THE BASEMENT DRY STORAGE AREAS MUST BE SEALED USING A NON-TOXIC FINISH AND MAINTAIN. OBSERVED BROKEN GASKETS AT KITCHEN PREP COOLER.INSTRUCTED TO REPLACE AND MAINTAIN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER AND INTERIOR OF CABINET AT BAR AREA AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES INCLUDING THE BAR REQUIRE A DETAIL CLEANING AND SEAL OPENING ON FLOOR NEAR THE ICE MACHINE IN BASEMENT DRY STORAGE AREA.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MISSING SINK STOPPERS FOR THE KITCHEN 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ELEVATE STORED ARTICLES IN BASEMENT DRY STORAGE AREAS AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
code 41

What changed since the previous inspection?

Compared with Pass on December 1, 2015: 5 findings appeared for the first time. 4 findings 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.