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Revival Food Hall

April 3, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings3
critical findings1

Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED HIGH TEMPERATURE DISH MACHINE LOCATED IN THE BASEMENT FOOD PREP AREA NOT PROPERLY SANITIZING AT A FINAL RINSE TEMPERATURE OF 104F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN A FINAL RINSE TEMPERATURE OF 180F OR ABOVE AT ALL TIMES AND TO USE 3 COMPARTMENT SINK OR HIGH TEMPERATURE DISH MACHINE IN THE 1ST FLOOR FOOD PREP AREA. HIGH TEMPERATURE WAS REPAIRED BY THE END OF THE INSPECTION AND HAD A FINAL RINSE TEMPERATURE OF 213F. CRITICAL VIOLATION 7-38-030.
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (PORK) HELD FOR OVER 24 HOURS, OUT OF THE ORIGINAL PACKAGING AND NOT LABELED WITH THE PRODUCT NAME AND DATE. INSTRUCTED TO LABELS AND MAINTAIN.
code 30
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED MINOR ACCUMULATED DEBRIS ON THE FLOORS OF THE UNION SQUARE PIZZA AND BUDLONG FOOD PREP AREAS. INSTRUCTED TO CLEAN IN BETWEEN AND UNDER ALL EQUIPMENT AND MAINTAIN.
code 34

What changed since the previous inspection?

Compared with Pass w/ Conditions on August 3, 2017: 3 findings appeared for the first time. 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.