Cooked?✓!
Revolution Brewing
November 29, 2016 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeRecent Inspection
- failed findings8
- critical findings4
Failed findings
-
certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: NOTED TEMPERATURE OF ONE PREP SERVICE COOLER TO BE IMPROPER AT 56.9F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)
-
sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER:- CHICKEN ASSORTED CONTAINERS (57.2F, 53.6F, 54.3F, 51.3F), MIXED TOMATOES 54.7F, MAYONNAISE 52.5F,CHEESE 45.5F, DUCK 52.1F WALK IN COOLER ASSORTED PORK (98.9F, 89.1F,CHICKEN WINGS 85.3F, PEROGIES 52.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 75 LBS OF PRODUCTS WORTH $267.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
-
hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: NOTED EMPLOYEES WHILE WEARING GLOVES AND PREPARING READY TO EAT FOODS MOVED FROM THE PREP AREA TO THE REAR WALK IN COOLER, OPEN THE COOLER DOOR WITH GLOVES ON AND BACK TO THE PREP AREA TO CONTINUE PREPPING WITHOUT CHANGING GLOVES OR WASHING HANDS. ALSO NOTED SOME EMPLOYEES CHANGING GLOVES BUT NOT WASHING HANDS BETWEEN THE CHANGE OF GLOVES. INSTRUCTED TO ALWAYS CHANGE GLOVES WHEN MOVING FROM ONE PREP AREA TO AND ANOTHER AND MUST WASH HANDS ALSO. CRITICAL VIOLATION #7-38-005(A)
-
handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: NOTED EMPLOYEES WASHING GLASSES AT THE LOW TEMPERATURE DISH WASHER AT THE BAR USING IODINE SANITIZER WITH THE FINAL RINSE CONCENTRATION TO BE 0PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING WITH FINAL RINSE OF 15PPM.MANAGER IMMEDIATELY CALLED FOR REPAIRS CRITICAL VIOLATION #7-38-030
-
Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: NOTED NO STOPPERS AT THE 3 COMPARTMENT SINK ON THE SECOND FLOOR PREP AREA. INSTRUCTED TO PROVIDE THE STOPPERS....NOTED MULTIPLE CUTTING BOARDS WITH DEEP CUTS AND DIRT. INSTRUCTED TO DETAIL CLEAN AND SMOOTH SURFACE OF CUTTING BOARDS.
-
food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: NOTED NO STOPPERS AT THE 3 COMPARTMENT SINK ON THE SECOND FLOOR PREP AREA. INSTRUCTED TO PROVIDE THE STOPPERS....NOTED MULTIPLE CUTTING BOARDS WITH DEEP CUTS AND DIRT. INSTRUCTED TO DETAIL CLEAN AND SMOOTH SURFACE OF CUTTING BOARDS.
-
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE DISH WASHING AREA. MUST MAINTAIN DRY AT LL TIMES....MUST DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS ESPECIALLY AT THE DISH WASHING AREAS.
-
pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: NOTED LOW WATER PRESSURE AT THE HOT WATER FAUCET OF THE HAND WASH SINK BETWEEN PREP TABLES ON THE FIRST FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN.
What changed since the previous inspection?
Compared with Pass w/ Conditions on November 23, 2016: 8 findings recurred.
Browse this restaurant's inspections
More restaurants in Logan Square
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.