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Reese's Fast Food

November 6, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeShort Form Complaint
failed findings9
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: PREMISES REACH IN COOLER MAINTAINING IMPROPER AIR TEMPERATURE OF 47.7F.COOLER MUST MAINTAIN 40F OR BELOW.MUST USE ADDITIONAL COOLER ON PREMISES THAT MAINTAIN 40F OR BELOW-CDI.CRITICAL VIOLATION ISSUED 7-38-005 A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS INSIDE REACH IN COOLER MAINTAINED AT IMPROPER TEMPERATURES: APPROX- 1LB-CHICKEN BREAST-52.9F, 70LBS-CHICKEN WINGS AT 50.9F,52.6F, 15LBS-CATFISH FILLET-50.2F, 15LBS-TALIPA FILLET-51.0F,1LB-COLE SLAW IN CUPS AT 49.1F.MUST MAINTAIN COLD FOODS AT 40F OR BELOW.ALL FOODS WAS REMOVED AND DISCARDED BY COOK-CDI.CRITICAL VIOLATION ISSUED 7-38-005 A.
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: OBSERVED EVIDENCE OF IMPROPER PEST CONTROL: FRONT ENTRY DOOR NOT RODENT PROOFED AT BOTTOM AREAS OF DOOR APPROX 1/4 INCH.MUST REPAIR DOOR TO BE TIGHT-FITTING.SERIOUS VIOLATION ISSUED 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 ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,IE FRYING CHICKEN,PREPING FRESH GARDEN SALADS,COOKING,COOKING HAMBURGERS PER ORDER,ETC.SERIOUS VIOLATION ISSUED 7-38-012.
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED LIDS ON FLOUR,AND CORN MEAL CRACKED,BROKEN IN POOR REPAIR.MUST REPLACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED THE FOLLOWING FOOD CONTACT SURFACES AND EQUIPMENT NOT CLEAN OF OLD FOOD AND DEBRIS:BOTTOM AND LEGGS OF PREP TABLES,INTERIOR EXTERIOR OF COOLERS,FOOD STORAGE SHELVES, ALL SPICE CONTAINERS,ETC,DRY STORAGE BINS FOR FLOUR,CORNMEAL,ETC.MUST DETAIL CLEAN/MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS NOT CLEAN OF BUILD-UP OF DEBRIS IN MOP CLOSET,UNDER FOOD STORAGE SHELVES AND IN REAR WALK IN COOLER AND REAR STORAGE ROOM.MUST DETAIL CLEAN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CEILING VENTS NOT CLEAN,DUSTY,AND WALLS IN PREP AREA,MOP CLOSET AND REAR STORAGE AREA.MUST DETAIL CLEAN OR PAINT.MUST MAINTAIN.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: NO METAL STEM THERMOMETER TO MONITOR FOOD TEMPERATURES FOR FOOD HANDLERS.MUST PROVIDE.
code 40

What changed since the previous inspection?

Compared with Pass w/ Conditions on April 1, 2014: 6 findings appeared for the first time. 3 findings recurred. 1 previous finding 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.