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Revolution Brewing

July 19, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: Found potentially hazardous foods not meeting temperature requirements of 40F or less, in walk in cooler at time of inspection, list of potentially hazardous foods not meeting temperature requirements of 40F or less are as follows: eggs at 46.9F, veggie burgers at 47.7F, various sauces at 45.7f, 44.5F, 44.8F, chicken 45.3F, cut vegetables at 47.5F,etc.. , also found foods not meeting temperature requirements of 40F in reach in cooler in front prep area cut vegetables 44.3, hamburger at 45.8F, mgmt discarded products at once. Walk in cooler air temp was at 41.2F, and reach in cooler temperature was at 39.3F. approximate value $2500.00, and 550 pounds, Citation issued 7-38-005(A). Critical violation.
code 3Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: Found/observed outside grease container with grease dripping on outside of container and dripping on pavement at time of inspection, citation issued 7-38-020, serious violation.
code 19
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: Reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Caulk around 3 compartment sink in bakery prep area(2nd floor) in state of disrepair, shall be repaired/replaced.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Walk in cooler shelving/racks not clean, had excess food debris accumulation, need detailed cleaning(crevices), bakery storage shelving not clean, need detailed cleaning, excess food debris, dough , debris removed, need detailed cleaning(crevices). Non food contact surfaces of cooking equipment in bakery area oven not clean, need detailed cleaning(crevices). kitchen storage shelving racks in 2nd floor, 1sst floor, and bsmt storage areas not clean, need detailed cleaning(crevices).
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: Floors under heavy equipment, cooking equipment in bakery prep area(2nd floor), and in 1st floor prep area not clean, need detailed cleaning(corners), floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners).
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Walls that had peeling paint, exposed plaster, holes gaps in bsmt storage areas, shall be repaired/sealed.
code 35

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 29, 2016: 2 findings appeared for the first time. 4 findings recurred. 4 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.