Cooked?✕
Russian Tea Time
January 9, 2018 · Fail
cooked
- official resultFail
- resultFail
- inspection typeComplaint
- failed findings12
- critical findings2
Failed findings
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food from a questionable sourcecriticalOfficial wording: Adequate Number, Convenient, Accessible, Designed, And MaintainedInspector note: OBSERVED WOMEN'S EMPLOYEE/CUSTOMER WASHROOMS WASH BOWLS HOT WATER TURNED OFF AT THE BOTTOM DUE TO THE FACT THAT THE WASH BOWL FAUCET (RIGHT SIDE) IS STRIPPED AND CONTINUOUSLY RUNNING WHEN HOT WATER KNOB IS TURNED ON AT THE BOTTOM. INSTRUCTED TO REPAIR SO THAT HOT WATER IS NOT CONTINUOUSLY RUNNING AND RIGHT SIDE WASH BOWL IS ABLE TO MAINTAIN A PROPER HAND WASHING TEMPERATURE OF 85F OR ABOVE AT ALL TIMES. EMPLOYEE TURNED ON LEFT SIDE WASH BOWL HOT WATER DURING THE INSPECTION. OBSERVED EXPOSED HAND SINK LOCATED BY THE FACILITY OFFICE NOT MAINTAINING 85F, THE TEMPERATURE OF SAID HAND SINK WAS 65F AT THE TIME OF THE INSPECTION. INSTRUCTED TO REPAIR SO THAT EXPOSED HAND SINK MAINTAINS A PROPER HAND WASHING TEMPERATURE OF 85F AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
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water/temperature at the sink offcriticalOfficial wording: Water Source: Safe, Hot & Cold Under City PressureInspector note: OBSERVED NO COLD RUNNING WATER AT THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE COLD RUNNING WATER AT THE 3 COMPARTMENT SINK LOCATED BEHIND THE BAR. OBSERVED 2 OF THE 3 COMPARTMENT SINKS, LOCATED AT THE BAR AND IN THE FOOD PREP AREA, NOT MAINTAINING 110F. TEMPERATURE OF THE 3 COMPARTMENT SINK IN THE FOOD PREP AREA WAS AT 78.3F AT THE TIME OF THE INSPECTION AND 84F AT THE 3 COMPARTMENT SINK LOCATED BEHIND THE BAR. OBSERVED UTILITY SINK ONLY REACHING 89F DURING INSPECTION. INSTRUCTED TO MAINTAIN HOT WATER TEMPERATURE AT AT LEAST 110F AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE ON SITE NOR POSTED. INSTRUCTED TO POST A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND HAVE POSTED AT ALL TIMES. SERIOUS VIOLATION 7-38-012.
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Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And OperatedInspector note: OBSERVED HIGH TEMPERATURE DISH MACHINE FINAL RINSE GAUGE NOT READING THE PROPER FINAL RINSE TEMPERATURE, FINAL RINSE GAUGE READING 124F AT THE TIME OF THE INSPECTION. INSPECTOR VERIFIED FINAL RINSE TEMPERATURE OF 180F BY USING HIGH TEMPERATURE TEST STRIPS. INSTRUCTED TO REPAIR GAUGE SO THAT IT READS THE ADEQUATE FINAL RINSE TEMPERATURE OF THE HIGH TEMPERATURE DISH MACHINE. SERIOUS VIOLATION 7-38-030.
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toxic chemicals mishandledOfficial wording: Previous Minor Violation(S) Corrected 7-42-090Inspector note: OBSERVED PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #2064903 DATED 6/23/17; 38 - OBSERVED NO EXPOSED HAND SINK AT THE FRONT BAR. MUST INSTALL AN EXPOSED HAND SINK AT THE FRONT BAR. INSTRUCTED TO CORRECT PREVIOUS MINOR VIOLATION. SERIOUS VIOLATION 7-42-090
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF, CHICKEN) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROVIDE PROPER LABEL AND MAINTAIN.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: OBSERVED GLASSWARE AND UNCOVERED SILVERWARE BEING PRE-SET ON THE CUSTOMER TABLES. INSTRUCTED TO NOT PRE-SET GLASSWARE AND SILVERWARE OR SET UPON GUEST ARRIVAL OR PRE-SET TABLES BY INVERTING GLASSWARE AND COVERING ALL SILVERWARE AND MAINTAIN.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: OBSERVED CARDBOARD BEING RE-USED AS A SHELF LINER FOR DISH SHELVES AND SHELVES LOCATED IN THE WALK IN COOLER. OBSERVED RUST ON THE SHELVES LOCATED IN THE WALK IN COOLER. INSTRUCTED TO NOT RE-USE CARDBOARD AND REPLACE RUSTY SHELVES IN THE WALK IN COOLER. OBSERVED FOOD PREP AREA EXPOSED HAND SINK AND 3 COMPARTMENT SINK NEEDS TO BE RE-CAULKED. INSTRUCTED ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: OBSERVED A BLACK SUBSTANCE ON THE WALL LOCATED BY THE DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: OBSERVED FLOORS UNDER THE DISH MACHINE, 3 COMPARTMENT SINK, AND UNDER ALL COOKING AND REFRIGERATION EQUIPMENT WITH ACCUMULATED FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN ALONG THE WALLS AND IN ALL CORNERS AND MAINTAIN.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: OBSERVED A HOLE IN THE WALL BY THE SPRAYER THAT IS ATTACHED TO THE HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO REPAIR. OBSERVED WORN AND DIRTY CEILING TILES IN POOR REPAIR THRU OUT FOOD PREP AREA. INSTRUCTED TO REPLACE CEILING TILES AND MAINTAIN. OBSERVED PEELING PAINT ON THE CEILING LOCATED DIRECTLY ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE PEELING PAINT AND MAINTAIN.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: OBSERVED DISH RACKS BEING STORED DIRECTLY ON THE FLOOR UNDER THE HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO ELEVATE AND MAINTAIN.
What changed since the previous inspection?
Compared with Pass w/ Conditions on June 23, 2017: 9 findings appeared for the first time. 3 findings recurred. 1 previous finding 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.