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Rosebud Cafe

September 11, 2019 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeSuspected Food Poisoning
failed findings4
critical findings1

Failed findings

Required Records Available: Shellstock Tags, Parasite Destructioncritical

Inspector note: OBSERVED NO SHELLSTOCK TAGS ATTACHED TO BULK CONTAINER OF CLAMS IN WALK IN COOLER LOCATED IN MAIN PREP AREA DURING THE TIME OF INSPECTION. INFORMED MANAGER THAT SHELLSTOCK TAGS MUST REMAIN ATTACHED TO CONTAINER UNTIL IT IS USED AS REQUIRED. INSTRUCTED TO PROVIDE APPROVAL SOURCES OF SHELLFISH AND MAINTAIN TAGS FOR 90 DAYS ON PREMISES.MANAGER CORRECTED DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
code 14Priority
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED THE FOLLOWING TIME/TEMPERATURE FOR SAFETY FOODS @ IMPROPER COLD HOLDING TEMPERATURES IN MULTIPLE REFRIGERATION UNITS THROUGHOUT THE MAIN PREP AREA DURING THE TIME OF INSPECTION. ( PLEASE SEE VIOLATION #33). THEY ARE AS FOLLOWS... 13LBS OF SALMON @ 51.5F, 27LBS OF PREPARED CHICKEN @55.1F, 10 LBS CHOPPED GARLIC AND OIL @55.0F, 15LBS OF VEAL/CHICKEN BRATS @56.1F, 7LBS OF SEA BASS @54.2F, 6LBS OF WHITE FISH @ 50.3F, 4LB OF VEAL PARMESAN @50.0F. THE FOLLOWING ITEMS FOUND IN SALAD PREP UNIT.. 7LBS OF COOKED OCTOPUS @56.3F, 3LBS OF COOKED CALAMARI @56.3F, 6 LBS OF LEAFY SPINACH @ 60.1F, 2 GALLONS OF HOUSE DRESSINGS @59.9F, 12LBS OF SEAFOOD ITEMS IN SALAD PREP COOLER RANGING BETWEEN 49.0F AND 52.0F. ALL SAID ITEMS WERE VOLUNTARILY DISCARDED DURING TIME OF INSPECTION. PER MANAGER ALL DISCARDED FOOD ITEMS TOTALED $693.40. INSTRUCTED MANAGEMENT TO MAINTAIN ALL COLD HELD ITEMS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
code 22
food not cooled down right

Official wording: Proper Date Marking And Disposition
Inspector note: OBSERVED TCS FOOD ITEMS (COATED EGGPLANTS, SHRIMP SCAMPI SHRIMP, COOKED PASTA, STUFFED ARTICHOKE, ETC) ON SITE IN REFRIGERATION UNITS THROUGHOUT DURING TIME OF INSPECTION WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS (NOT TO EXCEED 7 DAYS) ON ALL FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN.MANAGER CORRECTED ON SITE PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
code 23
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED 3 REFRIGERATION UNITS IN MAIN PREP AREA AT IMPROPER TEMPERATURES. NOTED SALAD PREP REFRIGERATOR @ 63.0F, REFRIGERATION/COLD HOLD UNIT NEXT TO COOK LINE/GRILL @ 55.0F, AND REFRIGERATION UNIT NEXT TO 1 COMPARTMENT SINK IN PREP AREA @ 53.7F. ALL SAID UNITS HAD TCS FOODS AT IMPROPER TEMPERATURES STORED INSIDE. MANAGER DISCARDED ALL FOOD ITEMS DURING TIME OF INSPECTION, UNITS TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO DISCONTINUE USE OF UNITS AND USE WALK IN COOLER FOR TCS FOOD COLD HOLDING. MUST REPAIR UNITS TO MAINTAIN PROPER TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
code 33

What changed since the previous inspection?

Compared with Pass w/ Conditions on March 13, 2019: 3 findings appeared for the first time. 1 finding recurred. 6 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.