Rhyme Or Reason

April 11, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings1

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Failed findings

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 IMPROPER TEMPERATURE OF COLESLAW 48.2F TO 51.7F,HUMMUS 44.7F,TO 55.1F,CRAB DIP 44.3F, VEGGIE BURGER MIX 53.2F,POTATO SALAD 48.3F,PASTA SALAD 50.7F INSIDE OF THE WALK IN COOLER,AND TABLE TOP PREP COOLER.PRODUCT WAS DUMPED & DENATURED.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.APPX 17LBS.$165.(CRITICAL 7-38-005A)CITATION ISSUED.
code 3Priority
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: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FRONT AND REAR DOOR NOT RODENT PROOFED . LOG BOOK NOT COMPLETED. MISSING UPDATE IDPH LICENSE.NO SERVICE SINCE 2011.MUST PROVIDE LICENSE & RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/11/12. (SERIOUS VIOLATION 7-38-020).CITATION ISSUED.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO ONE ON SITE WITH A FOOD SANITATION CERTIFICATED DURING THE TIME OF INSPECTION.WHICH POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED SUCH AS HUMMUS,CRAB DIP,POTATO SALAD,ETC.(SERIOUS VIOLATION 7-38-012) CITATION ISSUED.CERTIFIED FOOD MANAGER ARRIVED ON SITE AFTER INSPECTION.
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE COOKED FOODS IN COOLERS.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
code 31
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.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER.
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 utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FILTERS AT HOOD,SHELVING UNITS,REACH IN COOLERS,MEAT SLICER,PREP TABLE,ROLLING CART,COUNTER TOPS,DISH RACKS,HAND & 3- COMP SINKS.
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.MUST CLEAN HEAVY FOOD DEBRI FLOORS ALONG WALLBASES UNDER ALL EQUIPMENT & FLOOR DRAINS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.MUST CLEAN FOOD DEBRI FROM WALLS.MUST REPAIR OR REPLACE DAMAGED WALL TRIM & WALL BASES.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BURNTOUT LIGHT BULB AT HOOD OF COOKING EQUIPMENT.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN REAR DRY FOOD STORAGE AREA & STAIRS LEADING TO 2ND FL. & 2ND FL. STORAGE.
code 41

What changed since the previous inspection?

Compared with Pass on December 7, 2011: 7 findings appeared for the first time. 4 findings recurred.

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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.