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Ray's Round Up Bar & Grill

September 4, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings1

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NO SOAP OR PAPER TOWELS AT EITHER THE PREP EXPOSED HAND SINK OR THE BAR HAND SINK. INSTRUCTED TO PROVIDE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
code 12Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO CERTIFIED FOOD MANGER ON SITE OR CERTIFICATE POSTED ON PREMISES. SERIOUS VIOLATION 7-38-012.
code 21
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: SUMMARY REPORT GIVEN ON 10-9-14 NOT POSTED TO THE PUBLIC. SUMMARY FOUND IN A BOX ON STORAGE SHELVING. GIVEN TODAYS SUMMARY AND POSTED. SERIOUS VIOLATION 7-42-010B.
code 28
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS FROM 10-9-14 NOT CORRECTED. #33- INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF MOP SINK. 41-INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE CLOSET AND SOME IN BASEMENT. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.SERIOUS VIOLATION 7-42-090.
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE CARDBOARD AS LINER IN SHELVING OF COOLERS. MUST NOT USE PLASTIC AS LINER FOR METAL SHELVING UNDER PREP TABLE. MUST BE A SMOOTH CLEANABLE SURFACE. MUST NOT USE GROCERY BAGS AS FOOD CONTAINERS IN COOLERS OR FREEZERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: POOLING WATER ON THE FLOOR OF THE BASEMENT MUST BE REMOVED AND MAINTAINED DRY. DIRTY FLOORS UNDER THE BASEMENT DRY FOOD STORAGE. MUST CLEAN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: HOLES IN CEILING OF BASEMENT AND HOLE IN THE WALL OF STAIRWELL TO BASEMENT MUST SEAL.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST INSTALL AN EXPOSED HAND WASHING SINK WITH HOT/COLD RUNNING WATER, SOAP AND PAPER TOWELS IN THE BASEMENT OR REMOVE ALL PREPPING EQUIPMENT IE: SLICER, FLOOR STAND MIXER, WALL MOUNTED FRY SLICER AND FOOD PREPPING EQUIPMENT MUST NOT BE UNDER SEWAGE LINES.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE AN ACCURATE INTERNAL THERMOMETER FOR THE TWO DOOR PREP COOLER.
code 40
Food Handler Requirements Met

Inspector note: NO IDPH FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE IDPH FOOD HANDLERS CERTIFICATES FOR THE EMPLOYEES.
code 45

What changed since the previous inspection?

Compared with Pass on October 9, 2014: 10 findings appeared for the first time. 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.