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Rpm Seafood/Rpm On The Water

July 31, 2025 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeSuspected Food Poisoning
failed findings7
critical findings1

Failed findings

handwashing sink issuescritical

Official wording: Hands Clean & Properly Washed
Inspector note: OBSERVED POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE IN DISH ROOM HANDLING DIRTY DISHES PUT THEM THRU LOW TEMP DISH MACHINE NO HANDWASHING.CLEANING SOILED ROLLING DISH CARTS WITHOUT HANDWASHING HANDLED AND STORED CLEAN DISHES.INSTRUCTED TO WASH HANDS AFTER ANY AND EVERY POSSIBLE CONTAMINATION. PRIORITY VIOLATION 7-38-010.CITATION ISSUED.MANAGER CORRECTED THE ISSUE.
code 8Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE, DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION".INSTRUCTED MANAGEMENT TO TURN OFF MACHINE , REMOVE ICE AND HAVE INTERIOR OF ICE MAKER CLEANED AND SANITIZED AND MAINTAINED.PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED. • OBSERVED THE LOW TEMPERATURE DISHMACHINE IN THE KITCHEN PREP AREA (IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).PRIORITY VIOLATION 7-38-025,CITATION ISSUED.(** SEE COMMENTS BELOW).
code 16
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE WALK-IN-COOLER IN THE MAIN KITCHEN PREP COOKING AREA.OBSERVED PORK CHORIZO WITH INTERNAL TEMPERATURES RANGING FROM 48.3F-49.4F AND TRUFFLE FONTINA SAUCES WITH INTERNAL TEMPERATURES RANGING FROM 47.8F-50.2F PREPARED FROM PREVIOUS DAY.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 12 #'S OF FOOD WORTH $200.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
code 22
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
code 41
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: OBSERVED STAINED CUTTING BOARDS IN THE FIRST FLOOR AND LOWER LEVEL PREP AREAS. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.
code 47
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: OBSERVED (1) MISSING CEILING TILE IN THE MAIN KITCHEN FOOD PREP AREA CHEF AWARE.INSTRUCTED TO PROVIDE AND MAINTAIN.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: INSTRUCTED TO DETAIL CLEAN CEILING VENTILATION COVER INSIDE THE LOWER LEVEL EMPLOYEE MEN/WOMEN WASHROOMS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
code 56

What changed since the previous inspection?

Compared with Pass w/ Conditions on May 19, 2025: 5 findings appeared for the first time. 2 findings recurred. 4 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.