Rain Food

April 8, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF REACH IN FREEZER AT 42.4F WITH FOOD STORED INSIDE THAT IS UNTHAWED.HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240.MUST HAVE UNIT AT 0.
code 2Priority
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 IMPROPER TEMPERATURES OF FROZEN FOODS THAT IS UNTHAWED AND SOFT TO THE TOUCH SUCH AS WHOLE CHICKENS 46.2-47.1 F,PIZZA 63.8 F,SHRIMP 47.1 F,ICE CREAM MELTED.MUST HAVE FROZEN FOOD AT 0.PRODUCT WAS VOLUNTARILY DUMPED AND DENATURED.APPX25LBS. VALUED $100.
code 3Priority
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: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND EVIDENCE OF MOUSE DROPPINGS APPX. 40 OR MORE SCATTERED IN VARIOUS AREAS UNDER SHELVING UNITS,FURNANCE ROOM,ON PALLET OF POP.ALSO OPEN BAIT ON FLOOR IN FRONT OF FOOD DISPLAY UNIT.SEVERAL HOLES NOTED IN WALLBASES BEHIND SHELVING UNITS THROUGHOUT AND REAR DOOR NOT TIGHT FITTING.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,SEAL HOLES IN WALL BASES & REAR DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/8/10.
code 18
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.COOLERS,ICE CREAM FREEZERS,SHELVING UNITS.
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.CLEAN & PAINT WALLS THROUGHOUT.CEILING IN REAR WATER DAMAGED.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS.
code 41

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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.