Cooked?✕
Rookies
August 30, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeComplaint
- failed findings16
- critical findings3
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: NO SOAP OR PAPER TOWELS AT BAR EXPOSED HAND SINK. NO PAPER TOWELS AT BASEMENT KITCHEN EXPOSED HAND SINK. BUSINESS WAS OPEN/OPERATING AT TIME OF INSPECTION AND CUSTOMERS AT BAR. MANAGEMENT PROVIDED DURING THE INSPECTION. CRITICAL CITATION ISSUED 7-38-030.
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: TWO COOLERS FOUND AT INADEQUATE TEMPERATURES. ONE TALL GLASS DOOR REACH-IN COOLER FOUND AT 63.1F WITH FOODS SUCH AS DELI TURKEY AT 61.8F. A SMALLER ONE DOOR GLASS COOLER FOUND AT 51.2F WITH FOOD SUCH AS MOLDY CHEESE AT 71.6F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS PROPER TEMPERATURE OF 40F OR BELOW, C.D.P.H. CONTACTED BY FAX REQUEST TO 312-746-4240 FOR INSPECTION AND TAG REMOVAL. INSTRUCTED TO USE THE FREEZER, THE ONLY OTHER MEANS OF REFRIGERATION, ON PREMISES TO HOLD ALL POTENTIALLY HAZARDOUS FOODS. CRITICAL CITATION ISSUED 7-38-005(A).
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: THE FOLLOWING FOODS FOUND HELD IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPERATURE. ASSORTED CHEESE AT 71.6F, TURKEY AT 61.8F TO 55.4F, WING SAUCE AT 58.6F, EGGS AT 59.2F. MANAGEMENT STATES THE APPROXIMATE TOTAL POUNDS TO BE 45 LBS AT $250.00. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
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toxic items stored near foodOfficial wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The InspectorsInspector note: NO PEST CONTROL LOG BOOK OR REQUIRED DOCUMENTATION ON PREMISES AVAILABLE DURING INSPECTION. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION. SERIOUS CITATION ISSUED 7-38-020.
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES. MUST PROVIDE. SERIOUS CITATION ISSUED. 7-38-012.
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Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And OperatedInspector note: INADEQUATE DISH WASHING FACILITIES. DISH MACHINE ATTACHED GREASE TRAP WITH LEAK REPAIRED WITH DUCT TAPE AND LEAKING WASTE WATER ONTO FLOOR FROM LEAK WHILE DISH MACHINE RUNS AND DISHES WERE BEING WASHED. MACHINE TAGGED HELD FOR INSPECTION AND INSTRUCTED NOT TO USE UNTIL REPAIRED AND C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL. INSTRUCTED TO USE THREE COMPARTMENT SINK WITH SEPARATE GREASE TRAP TO WASH RINSE AND SANITIZE ALL DISHES. SERIOUS CITATION ISSUED 7-38-030.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: ALL PREPARED FOODS MUST BE LABELED AND DATED.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: DIRTY DISHES STORED WITH CLEAN DISHES ON SHELVING AT DISH MACHINE AREA.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: RAW WOODEN SHELVING IN DINING ROOM MUST BE PAINTED/SEALED. MUST NOT USE TIN FOIL AS LINER FOR SHELVING ON COOKS LINE. SHELVING THROUGHOUT COOKS LINE DIRTY, MUST CLEAN.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: INTERIOR AND EXTERIOR AL ALL COOKS LINE EQUIPMENT WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: DIRTY FLOOR THROUGHOUT BAR WITH DEBRIS. SODA SYRUP SPILLAGE ONTO FLOOR IN BASEMENT STORAGE ROOM. POOLING WATER THROUGHOUT FLOOR OF BASEMENT KITCHEN/DISH MACHINE AREA. MUST CLEAN ALL. HOLE IN FLOOR UNDER COOKS LINE. MUST SEAL.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: HOLE IN WALL AT CLEAN DISH STORAGE IN BASEMENT. MUST SEAL. PEELING PAINT AND HOLES IN CEILING ON COOKS LINE. MUST REPAIR/SEAL. LARGE HOLE IN CEILING WITH EXTREME LEAK INTO BUCKET IN ST FLOOR WASHROOM. MUST REPAIR/SEAL. WATER DAMAGED CEILING TILES IN BASEMENT AND MENS WASHROOMS, MUST REPLACE. MISSING VENT COVER IN BASEMENT LADIES WASHROOM. MUST REPLACE.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: MISSING LIGHT SHIELDS ON COOKS LINE AND ABOVE BOX FREEZER. MUST REPLACE.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: LEAK UNDER BAR EXPOSED HAND SINK AND KITCHEN EXPOSED HAND SINK. MUST REPAIR. BROKEN WALL MOUNTED URINAL IN MENS WASHROOM. MUST REPAIR.
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Linen: Clean And Soiled Properly StoredInspector note: DIRTY LINEN IMPROPER STORED ON FLOOR UNDER THREE COMPARTMENT SINK. MUST PROVIDE ADEQUATE DIRTY LINEN CONTAINER.
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Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER IN A SANITIZING SOLUTION.
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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.