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Rich's Deli & Liquor, Inc

March 23, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings2

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: THE REAR BATHROOM NEAR THE GARAGE DOOR WHERE DELIVERIES ARE RECEIVED IS NOT MAINTAINED: THE HOT WATER IS TURNED OFF AND THE SINK HAS 4 INCHES OF STANDING WATER DUE TO INSUFFICIENT DRAINING. 48 HOUR NOTICE GIVEN; EMPLOYEES INSTRUCTED TO USE THE 2 OTHER EMPLOYEE WASHROOMS UNTIL SINK IS REPAIRED. FACILITY MUST CONTACT A PLUMBER TO PROVIDE HOT/COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE ADEQUATE DRAINING FOR THE HAND SINK LOCATED INSIDE OF THE BATHROOM. CRITCAL VIOLATION 7-38-030
code 11Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: THE FOLLOWING FOOD ITEMS WERE STORED INSIDE OF THE HOT-HOLDING DISPLAY CASE ON TOP OF FOOD CONTAINERS THAT FIT INTO THE STEAM TABLE SLOT: BREADED FISH FILLETS AT 88.3F, LEMON FISH FILLETS AT 80.1F, TRAY OF PORK AT 98.2F, TRAY OF BREADED PORK AT 79.9F, CHICKEN AT 63.8F, TRAY OF BREADED FISH AND ONIONS AT 89.4, CABBAGE ROLLS IN RED SAUCES AT 112.8F, CHICKEN CUTLETS AT 82.4F, POTATOES AT 85.6F, MIXED VEGETABLE AT 84.5, CABBAGE AT 83.2F. FOUND A TRAY OF COOKED PORK LOIN AT 92.3F, GROUND PORK AT 52.3F, AND CHICKEN AND VEGETABLES AT 113.0F IN THE PREP AREA ON THE 2ND FLOOR. INSTRUCTED MANAGER TO NOT STORE FOOD ITEMS IN THE HOT-HOLDING UNIT ON TOP OF TRAYS OF FOOD THAT FIT INTO THE SLOT BECAUSE THE FOOD WILL NOT MAINTAIN A TEMPERATURE OF 140F OR ABOVE. MANAGER VOLUNTARILY DISCARDED 70# OF FOOD WORTH $375. CRITICAL VIOLATION 7-38-005A
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST DETAIL CLEAN THE ICE MACHINE LOCATED UPSTAIRS TO REMOVE BUILDUP AND MAINTAIN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: THE GREEN CRATES USED TO STORE PRODUCE ITEMS ON THE SOUTH AISLE IS SOILED WITH FOOD DEBRIS AND GRAY BUILDUP. INSTRUCTED TO REPLACE LINERS OR DETAIL CLEAN AND SANITIZE.
code 33
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: OBSERVED MISSING LIGHT SHIELDS ABOVE THE BAKERY AREA AND DRY FOOD STORAGE IN THE GROCERY SECTION. INSTRUCTED TO PROVIDE MISSING LIGHT SHIELDS AND MAINTAIN.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: OBSERVED A LEAK AT THE BASE OF THE FAUCET HEAD ON THE 3-COMPARTMENT SINK ON THE 1ST FLOOR. INSTRUCTED TO REMOVE THE TOWEL THAT IS WRAPPED AROUND THE LEAK, CONTACT A PLUMBER TO REPAIR/REPLACE GASKET AND MAINTAIN.
code 38

What changed since the previous inspection?

Compared with Pass on June 14, 2016: 4 findings appeared for the first time. 2 findings recurred. 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.