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Rosded Restaurant

June 27, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITY NOT MAINTAINING PROPER TEMPERATURE; FOUND A TWO DOORS REACH IN COOLER AT IMPROPER TEMPERATURE OF 59.2F. INSTRUCTED TO REPAIR COOLERS AND MAINTAIN AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON UNIT. INSTRUCTED WHEN COOLER REPAIRED TO FAX LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 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: POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES DURING STORAGE; ABOUT 18LBS. OF COOKED TOFU RANGING FROM 53.9-55.2F, 3LBS. COOKED BEEF 52.7F, 5LBS. BEANS 55.4F, 3LBS. EGG ROLLS 49.9F, 2LBS. PORK 49.7F, 12LBS. CHICKEN 57.5F. INADEQUATE FOOD PROTECTION. INSTRUCTED COLD POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OR BELOW. FOOD DISCARDED-V=$400. CRITICAL CITATION ISSUED, 7-38-005(A).
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE BINS/CONTAINERS NOT LABELED; INSTRUCTED TO DATE/LABEL.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: CLEAN MULTI-USE UTENSILS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED/INVERT TO PREVENT CONTAMINATION.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: BROKEN SPLASH GUARD FOR EXPOSED SINK; INSTRUCTED TO REPLACE SPLASH GUARD BETWEEN SINK AND PREP COOLER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE, COOLERS, FREEZER, DRIED FOOD STORAGE CONTAINERS, MICROWAVE OVEN, STORAGE SHELVES AND MOP SINK. ALSO MUST REMOVE CARDBOARDS AND NEWSPAPER FROM COOKING EQUIPMENT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DEBRIS/FOOD DEBRIS AND GREASE ON FLOORS, MUST DETAIL CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN THE PREP AREA, FRONT SERVING AREA AND WASHROOM.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DUST BUILD-UP ON VENT COVERS IN PREP AREA AND WASHROOM; INSTRUCTED TO CLEAN AND MAINTAIN.
code 35
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: CLEANING TOWELS IMPROPERLY STORED, INSTRUCTED TO PROPERLY STORED IN AN APPROVED SANITIZER.
code 43

What changed since the previous inspection?

Compared with Pass on September 10, 2012: 7 findings appeared for the first time. 2 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.