Ray Harrington Catering Company

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings3
• critical findings0

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Failed findings

• 🧊cold food not cold enough
  Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
  Inspector note: DISH MACHINE THERMOMETER NOT WORKING PROPERLY. FINAL RINSE TEMPERATURE OF MACHINE WAS TESTED WITH A TEMPERATURE STRIP AT 180F. MUST REPAIR DISH MACHINE THERMOMETER. NO CITATION ISSUED.
  code 22
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: MUST ELEVATE ITEMS 6 INCHES OFF THE FLOOR IN THE WALK-IN COOLER. OBSERVED BOXES AND DEEP COOKING POTS ON THE FLOOR.
  code 34
• 🪳pests in the house
  Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
  Inspector note: MUST TIGHTEN FAUCET BASE AND BOTH HOT AND COLD FAUCET HANDLES. • MUST ADJUST THE TEMPERATURE VALVE AT THE HAND WASHING SINK IN THE LADIES RESTROOM.
  code 38

What changed since the previous inspection?

Compared with Pass on January 30, 2013: 1 finding 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.