Rubi Grocery

September 8, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings12
critical findings3

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: INSTALL AN EXPOSED HAND SINK IN FOOD PREP AREA-NO CITATION ISSUED
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: WALK-IN COOLER(AS WELL AS ALL OTHER COOLERS ON PREMISES) MUST BE CAPABLE OF MAINTAINING INTERNAL TEMPERATURES OF 40 DEGREES OR BELOW. ALL FREEZERS MUST BE 0 DEGREES OR BELOW-NO CITATION ISSUED
code 2Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: PROVIDE HOT RUNNING WATER ON PREMISES-NO CITATION ISSUED
code 9Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: FRONT & REAR DOORS MUST BE TIGHT-FITTING ALONG THE SIDES AS WELL AS UNDERNEATH THE BOTTOM TO PREVENT RODENT ENTRY. ALSO NEED TO PROVIDE A PEST CONTROL LOG BOOK FROM EXTERMINATOR-NO CITATION ISSUED
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: GOING TO SELL HOT DOGS, NACHOS, POPCORN AND HAVE A MEAT DEPT.(INCLUDING SLICING READY-TO-EAT MEATS)-PROVIDE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR PROOF OF ENROLLMENT IN CLASS AT LICENSE RE INSPECTION-NO CITATION ISSUED
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: 3 COMPARTMENT SINK MUST HAVE A GREASE TRAP OR INTERCEPTOR CONNECTED TO IT-NO CITATION ISSUED
code 24
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE FOLLOWING: ALL SHELVES, COUNTERS, HOT DOG MACHINE, POPCORN MACHINE, INTERIORS & EXTERIORS OF ALL COOLERS & FREEZERS, SINKS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FINISH REPAIRING/REPLACING THE FLOOR IN WASHROOM. DETAIL CLEAN ALL FLOORS(INCLUDING BASEMENT) ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: FINISH REPAIRING ALL SECTIONS OF WALLS AND CEILINGS THROUGHOUT THAT ARE NOT IN GOOD REPAIR. ALL WALLS AND CEILINGS MUST BE WELL CONSTRUCTED, CLEAN, SMOOTH AND EASILY CLEANABLE. ATTACH WALL COVE ON LOWER SECTIONS OF WALLS WHERE MISSING.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE ALL BLOWN LIGHTS ON SALES FLOOR
code 36
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: REMOVE ALL UNNECESSARY ARTICLES FROM BASEMENT AND KEEP AREA CLEAN AND FREE OF CLUTTER
code 41

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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.