Reggie's Bar & Grill

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings6
• critical findings3

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: FOUND 2 PREP COOLERS AT IMPROPER TEMPERATURES-AIR TEMP. RANGED FROM 51.2F-51.5F. INSTRUCTED TO HAVE UNITS FIXED SO AS TO MAINTAIN AN AMBIENT TEMPERATURE OF 40F OR LOWER. ONCE FIXED MUST FAX A LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG TO REQUEST A REINSPECTION OF THE UNITS. UNITS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY INSPECTOR. CRITICAL VIOLATION 7-38-005A
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS. BEING STORED IN THE ABOVE MENTIONED COOLERS. FOOD ITEMS INCLUDED, SOUR CREAM, ARTICHOKE DIP, CHEESE, CHEESE SAUCE, HUMMUS, PICO DE GALLO, CUT ONIONS AND TOMATOES. TEMPERATURES RANGED FROM 55.5F-60.8F. ITEMS WERE DISCARDED A COMBINED WEIGHT OF 12LBS. VALUED AT $90.00. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)
  code 3Priority
• 🚰handwashing sink issuescritical
  Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
  Inspector note: FOUND LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING (0PPM-CHLORINE.) INSTRUCTED TO HAVE UNIT FIXED TO PROPERLY SANITIZE. UNIT WAS TAGGED, MUST PROPERLY SET UP 3-COMP. SINK AND USE IT. ONCE UNIT IS FIXED MUST FAX A LETTER TO 312-746-4240 OR EMAIL TO CDPHFOOD@CITYOFCHICAGO.ORG WHEN READY FOR REINSPECTION OF UNIT. CRITICAL VIOLATION 7-38-030
  code 8Priority
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF COOKING EQUIPMENT, COOLERS, PREP TABLES, BAR GUNS AND BAR GUN HOLDERS.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENT AND INSIDE WALK IN COOLERS.
  code 34
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored
  Inspector note: MUST ST0RE ALL WASH CLOTHS IN SANITIZING SOLUTIONS WHEN NOT IN USE.
  code 43

What changed since the previous inspection?

Compared with Pass on May 11, 2012: 6 findings appeared for the first time. 3 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.