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Reno

May 31, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings2

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: FOUND THE EXPOSED HANDSINK AT COOK LINE FOOD PREP IS NOT MAINTAINED I.E.NO HOT WATER.TAGGED HELD FOR INSPECTION.MUST REPAIR TO GOOD WORKING CONDITION AND NOTIFY THE CDPH AT 312-746-4240 WHEN REPAIRED FOR TAG REMOVAL ATT.A.LOPEZ.INSTRUCTED MANAGER THAT THE EXPOSED HANDSINK IN THE PIZZA PREP AREA WITHIN 20 FEET MUST BE USED FOR EMPLOYEE FOOD HANDLER HAND WASHING.CRITICAL VIOLATION 7-38-030.
code 11Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED,POOR HYGYENIC PRACTICES;FOOD HANDLERS PERFORMING MULTIPLE TASKS(PREPARING BAGEL SANDWICHES,CHANGING SOILED GLOVES,WIPING HANDS ON APRONS ETC.)AND NOT WASHING HANDS.INSTRUCTED ON PROPER PROCEDURES OF WASHING HANDS PER CITY CODE.CRITICAL VIOLATION 7-38-010(A).
code 6Priority
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: FOUND THE REAR EXIT DOOR LEADING TO THE GARBAGE DUMPSTERS IS NOT RODENT PROOFED 1/2" MODE OF ENTRY.MUST RODENT PROOF SAID DOOR ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY.SERIOUS VIOLATION 7-38-020.
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL PREPARED FOOD ITEMS IN THE COLD HOLDING UNITS MUST BE LABELED/DATED.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST INSTALL SPLASHGUARD AT EXPOSED HANDSINKS WHERE NOTED TO THE MANAGER.
code 32
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REMOVE PEELING PAINT ON SECTION OVER THE 3 COMPARTMENT SINK IN THE BASEMENT FOOD PREP AND SEAL OPENINGS ON CEILING ABOVE THE MOP SINK AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST REPLACE BURNT OUT LIGHT BULBS IN THE FOOD PREP AREA IN THE BASEMENT FOOD PREP AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: THE COOKING OVEN IN THE BASEMENT FOOD PREP MUST BE UNDER VENTILATION IF THE EQUIPMENT IS MORE THAN 7.5 KILLOWATTS AND REMOVE DUSTS ACCUMULATIONS ON THE VENTILATION COVERS THROUGHOUT THE PREMISES.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE VISIBLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS AND A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
code 40
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: MUST PROVIDE ADEQUATE HAIR RESTRAINTS FOR ALL FOOD HANDLERS WORKING AROUND OPEN FOOD.
code 42

What changed since the previous inspection?

Compared with Pass on January 26, 2012: 8 findings appeared for the first time. 2 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.