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Roseangelis

May 1, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings10
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. COOKS LINE COOLER FOUND BETWEEN 49F AND 50.9F WITH FOODS SUCH AS COOKED LASAGNA AT 46.5. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW C.D.P.H. CONTACTED FOR RE-INSPECTION AND 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: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. LASAGNA AT 46.5F, CHEESE AT 48.2F, COOKED STEAK AT 46.3F, COOKED CHICKEN AT 45.5F, SOUP AT 49.2F. ALL FOODS DISCARDED. ALSO OBSERVED MARINARA AND CREAM SAUCE ON HOT HOLDING STEAM TABLE AT IMPROPER TEMPERATURES OF 118F AND 131.2F. REVIEWED PROPER METHODS OF COOLING PREPARED FOODS, REHEATING FOODS AND CORRECTIVE ACTIONS TO TAKE. MANAGEMENT STATES APPROXIMATELY 50LBS FOODS DISCARDED WITH AN ESTIMATED VALUE OF $500.00. CRITICAL CITATION ISSUED 7-38-005(A).
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: EXPOSED TABLEWARES IN DINING ROOM MUST BE COVERED OR WRAPPED AND OUTDOOR PATIO TABLES MUST NOT BE PRE-SET WITH EXPOSED DISHWARES. KNIVES FOUND IMPROPERLY STORED BETWEEN COOLERS ON COOKS LINE. MUST PROVIDE PROPER CLEANABLE KNIFE HOLDER.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE RAW WOOD AS REPAIR FOR SHELVING UNDER DISH MACHINE SCRAPING SINK. MUST BE SMOOTH, CLEANABLE MATERIAL.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INTERIOR ICE MACHINE IN BASEMENT WITH EXCESSIVE RUST AND EXPOSED INSULATION. MUST REMOVE RUST AND SEAL ALL INSULATION.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOOR MATTING REPAIRED WITH CLOTH STRING. FLOOR MATS MUST BE NON-ABSORBENT CLEANABLE MATERIALS. MUST NOT STORE PREPARED FOODS ON FLOOR OF WALK-IN COOLER. FLOOR UNDER BASEMENT METAL PREP TABLE/SLICER WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: SINK STOPPER FOR THREE COMPARTMENT SINK REPAIRED WITH CLOTH STRING. MUST PROVIDE PROPER STOPPERS.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL EMPLOYEES IN FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINT.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass w/ Conditions on August 27, 2010: 5 findings appeared for the first time. 5 findings recurred. 3 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.