Rendevouz Cafeteria

January 24, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings3

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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: Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED THE FOLLOWING PREP AND COOKING AREA: SALAD, THE GRILL, DESERT AND SANDWICHES STATION WITHOUT SOAP AND HAND DRYING DEVICE OR PAPER TOWELS PROVIDE AT EXPOSED HAND SINK.OBSERVED EMPLOYEE ON GRILL SECTION WITH FOOD GLOVES ON, PUSHING DOOR THAT DIVIDES MAIN KITCHEN AND HIS SECTION AND WITHOUT REMOVING FOOD GLOVES ,OR WASH HAND, HANDLED READY TO EAT FOOD PRODUCTS(CHEESE SANDWICH).MUST PROVIDE SOAP AND PAPER TOWELS AT EXPOSED HAND SINK AT ALL TIMES, TO MINIMIZE CROSS CONTAMINATION. CRITICAL VIOLATION:7-38-030 HOOOO70334-10
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE, IN TWO DIFFERENT COOLERS.WALK-IN COOLER:TUNA SALAD AT TEMP 0F 50F; SLICE TOMATOES AT TEMP OF 47.1F;SLICED TURKEY AT TEMP OF 47,6F TO 48F; MADE SANDWICHES WITH VARIOUS KIND OF LUNCH MEAT AT TEMP OF 47F;(WALK-IN COOLER TEMP OF 41.7F);FOUND 8 OZ EACH OF CARTONS OF MILK AND HEALTH SHAKE AT IMPROPER TEMPERATURE INSIDE CHEST COOLER IN KITCHEN AT TEMP OF 44.7F TO 48F;ALSO FOUND TWO COOKED BEEF ROAST(PER MANAGER STATEMENT,IT WAS COOKED YESTERDAY) AT TEMP OF 44.4F TO 44.6F TO 45.5F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.ALL FOOD DISCARDED AND DENATURED BY MANAGER. POUNDS100, VALUE 199. CRITICAL VIOLATION:7-38-005(A) HOOOO70333-18
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEES NOT WASHING HANDS AFTER TOUCHING AND FIXING HAIR RESTRAINANT IN PREP AREA;ALSO OBSERVED EMPLOYEE NOT WASHING HAND PRIOR TO PUT ON FOOD GLOVES AFTER TOUCHING FACE, GARBAGE LIDS ETC.EMPLOYEE CONTINUE TO PREP FOOD,INCLUDED READY TO EAT FOOD(LETTUCE,TOMATOES)AND SLICE COOKED ROAST BEEF.INFORMATION ON HAND WASHING WAS GIVEN. CRITICAL VIOLATION:7-38-010(a) HOOOO70333-18
code 6Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 2-10-10, REPORT #15779. #33. DETAIL CLEAN THE LIGHT SHIELD ATTACHED TO THE VENTILATION HOOD ABOVE HOOD ABOVE THE COOKING EQUIPMENT.DETAIL CLEAN THE EXTERIOR GREASE DUMPSTER AT THE RECEIVING DOCK AREA. SERIOUS VIOLATION:7-42-090 HOOOO70334-10
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. LABEL AND DATE DRY FOOD CONTAINERS, IN KITCHEN AND STORAGE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage. DETAIL CLEAN ALL HOOD AND FILTERS IN MAIN PREP AREA.ACCUMULATION OF GREASE AND DUST BUILD-UP. GREASE IS DANGLING FROM UNDER THE HOOD.NEED TO CLEAN INTERIOR OF DEEP FRIES(GREASE BILD-UP).NEED TO CLEAN ALL DRY FOOD CONTAINERS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. RE GROUT FLOOR TILES IN KITCHEN AND DISH ROOM,INCLUDING THE CART CLEAN AREA,STANDING WATER BETWEEN THE FLOOR TILES.DETAIL CLEAN FLOOR(CORNERS) UNDER THE METAL SHELVES IN STORAGE AREA,DEBRIS.ALSO NEED TO CLEAN FLOOR UNDER THE DEEP FRYERS,GREASE BUILD-UP.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REMOVE BROKEN LIGHT SHIELD IN KITCHEN,ALSO CLEAN LIGHT SHIELD (FOOD STAINS AND DUST BUILD-UP)SAME AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROPERLY REPLACE FAUCET NECK THAT IS WRAPPED WITH DIRTY PLASTIC IN CATERING DEPT. REPAIR LEAKING WATER PIPE NEXT TO SMALL KETTLE IN KITCHEN.ALL FAUCET IN EXPOSED AND PREP SINKS MUST BE PROVIDE WITH UN THREAD FAUCETS
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE ALL WORKING THERMOTHERS FOR ALL INTERIOR OF COOLERS.
code 40

What changed since the previous inspection?

Compared with Pass on February 10, 2010: 10 findings appeared for the first time.

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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.