Cooked?✓!
Red Snapper
March 20, 2015 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings12
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: OBSERVED IMPROPER TEMPERATURES OF 7 LBS.COOKED CHICKEN 112.3F-129.9F IN PLASTIC BUSS PAN ON COUNTER TOP,4LBS. COOKED GROUND BEEF 44.6F AND 2LBS. COOKED STEAK 45.5F INSIDE OF PREP COOLER.PRODUCT WAS DUMPED AND DENATURED BY EMPLOYEE.MUST HAVE COLD HOLDING AT 40.0F OR BELOW AND 140.0F OR ABOVE HOT.APPX.13LBS $30. (CRITICAL 7-38-005A)
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: OBSERVED POOR HYGIENIC PRACTICIES BY FOOD HANDLERS.ONE FOOD HANDLER WENT TO THE REAR PREP AREA TO TALK ON PHONE CAME BACK TO THE FRONT PREP AREA WITH CELL PHONE IN HAND AND PUT GLOVES ON AND HANDLED FOOD AND ANOTHER FOOD HANDLER HANDLING RAW FISH AND RAW CHICKEN ONLY CHANGING GLOVES WITHOUT WASHING HANDS ,INSTRUCTED TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(CRITICAL 7-38-010A).
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFICATE POSTED TO VIEW WHILE (CHICKEN,FISH,SPAGHETTI,STEAK,GROUND BEEF,ETC) IS BEING PREPARED,HANDLED AND SERVED.MUST BE ON SITE AND PROVIDE CERTIFICATE AT ALL TIMES.(SERIOUS 7-38-012)
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: Inspector Comments: MUST LABEL BULK FOOD STORAGE CONTAINERS AND SALADS MADE ON SITE FOR SALE WITH PROPER INFO GIVEN.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: MUST STORE PLASTIC WEAR PROPERLY.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: Inspector Comments: MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNIT AT SERVICE COUNTER. • MUST REPAIR OR REPLACE DOOR HINGE ON SWINGING DOOR.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: Inspector Comments: MUST CLEAN ICE DISPENSER AT SODA MACHINE,DEBRI FROM WINDOW SILLS IN LOBBY.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: Inspector Comments: MUST CLEAN FLOOR IN WALK IN COOLER AND FREEZER AND FLOOR DRAINS.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: Inspector Comments: MUST REPAIR OR REPLACE DOOR HINGE ON SWINGING DOOR,MISSING AND STAINED CEILING TILES.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS AND CEILINGS.MUST CLEAN WALL BEHIND SOAD MACHINE.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: MUST REPAIR OR REPLACE LEAKY TOILET IN WOMEN'S.
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: MUST PROVIDE A PROBE THERMOMETER FOR FOOD TEMPS.
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Food Handler Requirements MetInspector note: Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST PROVIDE AND MAINTAIN.
What changed since the previous inspection?
Compared with Pass w/ Conditions on February 4, 2015: 4 findings appeared for the first time. 8 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.