Rich's Deli & Liquor, Inc

June 7, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND DISPLAY COOLER IN SELLING AREA AT IMPROPER TEMPERATURE:47.6F- 48.7F- 50.1F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:COOKED VARIOUS KIND OF SOUPS AND VARIOUS KIND OF SALADS. COOLER UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION: 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE MENTIONED UNIT: VARIOUS KIND OF SOUP(36 POUND)LETCO SOUP 59.1F; TOMATOES SOUP AT TEMP OF 55.7F; SOREL SOUP AT TEMP OF 56.6F; BEEF TRIPE AT TEMP OF 48.6F; SARKRAUT SOUP AT TEMP OF 53.4F; CHICKEN SOUP AT TEMP OF 58.4F; VARIOUS KIND OF CREAMY AND COLD AND COOKED SALADS(15 POUND) AT TEMP OF 47.6F-48.7 TO 50.1F. FOUND COOKED POTENTIALLY HAZARDOUS FOOD AT ROOM TEMPERATURE STORED ON TOP THE SERVING FRONT COUNTER: PORK LOIN AT 52.2F-57.2FAND 58.7F; SMOKED FISH AT TEMP OF 63.7F; FRIED FISH AT TEMP OF 112.6F TO 113F; FRIED COD AT TEMP OF 98F; COOKED SAUSAGE AT TEMP OF 58.8F TO 59.7F; RIBS AT TEMP OF 62.6F;COOKED PEICES OF CHICKEN AT TEMP OF 58.9F TO 63.8F; WHOLE CHICKEN AT OF 54.6F; REPACKED MIXED COLD LUNCH MEAT AT TEMP OF 44.2F-44.9F AND 53.F; COOKED SANDWICHES STEAK AT TEMP OF 57.8F TO 59.3F; COOKED GROUND PORK AT TEMP OF 57.6F TO 61.3F; COOKED CHICKEN LEGS AT TEMP OF 55.5F TO 58.6F; MUSHROOM PIEROGI AT TEMP OF 80.3F TO 86.1F; COOKED POTATOES FINGERS(GNOCCHI)AT TEMP OF 57.2F; POTATOES DUMPLINGS AT TEMP OF 57.8F; CHEESE PIEROGI AT TEMP OF 58.8F TO 59.9F; COOKED CABBAGE PIEROGI AT TEMP OF 81.8F;COOKED POTATOES AND CHEESE PIEROGI AT TEMP OF 80.2F-85.4F AND 85.4F. SMOKED MECKERELS AT TEMP OF 63.7F. COOLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,HOT FOOD 140F AND ABOVE. FOOD MENTIONED ABOVE WAS DISCARDED AND DENATURED.POUNDS 206,VALUE 615. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: NO CHEMICAL TEST STRIP PROVIDED ON PREMISES FOR BOTH THREE COMPARTMENT SINKS.INSTRUCTED TO PROVIDE,TO BE ABLE TO CHECK SANITIZER SOLUTION(ppm) SERIOUS VIOLATION:7-38-030
code 22
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: FOUND THREE COMPARTMENT SINK AT REAR DELI AREA NOT MAINTAIN. WASTE /SOLID GREASY WATER BACKING UP ON TWO OF THE THREE COMPARTMENT SINK WHEN WATER IS TURNED ON AT FAUCET..INSTRUCTED TO REPAIR CAUSE. SERIOUS VIOLATION:7-38-030
code 24
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED DIRTY,BROKEN CARDBOARDS USED FOR SHELF LINERS IN DRY STORAGES, IN COOLERS AND WALK-IN COOLER/FREEZER. INSTRUCTED TO REMOVE THROUGHOUT THE PREMISES INCLUDED AT SECOND FLOOR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DEBRIS ON FLOORS UNDER COOLERS,SHELVES IN SELLING AREA,STORAGES,UNDER COOKING EQUIPMENTS IN THE KITCHEN AT SECOND FLOOR.NEED TO CLEAN AND MAINTAIN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WALLS IN THE KITCHEN ARE YELLOW IN COLOR DUE TO SMOKE AND ALSO SPLATTERED LIQUIDS ON CEILING AT SAID AREA.INSTRUCTED TO CLEAN AND MAINTAIN.CEILING TILES AT SELLING AREA WITH HEAVY STAINS,BROKEN AND BULGED,ALSO HEAVY STAINS ON CEILING TILES IN THE KITCHEN(SECOND FLOOR),AND DELI MEAT .MISSING CEILING TILES AT REAR STORAGE/DISH ROOM.INSTRUCTED TO CLEAN/PAINT WALLS AND CEILING IN THE KITCHEN.REPLACED CEILING TILES THROUGHOUT IS NEEDED AND MENTIONED.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: NO LIGHT INSIDE THE WALK-IN FREEZER IN THE KITCHEN ,INSTRUCTED TO PROVIDE. NO END CAPS ARE PROVIDED AT LIGHT SHIELD AT PRODUCE CASE WITH OPENED PRODUCE,INSTRUCTED TO PROVIDE.
code 36

What changed since the previous inspection?

Compared with Pass on September 21, 2015: 4 findings appeared for the first time. 4 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.