Cooked?✓!
Sabroso Grill
March 6, 2012 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings9
- critical findings1
Failed findings
-
hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES; OBSERVED FOOD HANDLER RUBBING HIS NOSE AND FACE WHILE PREPARING FOOD; THEN WHEN TOLD TO WASH HIS HANDS, HE WENT TO WASH HIS HANDS INSIDE 3PART SINK. INSTRUCTED HANDS MUST BE WASHED AT THE EXPOSED SINK WITH WARM WATER AND SOAP. THE WASHING OF HANDS INSIDE A UTENSIL-WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).
-
hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES WITH A CITY SANITATION CERTIFICATE. SERIOUS CITATION ISSUED, 7-38-012. (PREPARING MEATS, BEANS, ETC..)
-
Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE STORAGE COOLER NOT LABEL, MUST LABEL AND MAINTAIN.
-
Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN GASKETS ON 4 DOORS PREP REACH IN COOLER DOORS.
-
food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TALBES AND STEAM TABLE, STORAGE SHELVES IN KITCHEN AND CABINETS UNDER HAND SINKS IN WASHROOMS.
-
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT KITCHEN, STORAGE AREAS AND MOP CLOSET.
-
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR AND REPAINT EAST WALL IN KITCHEN AND SEAL OPENINGS SAME AREA AROUND PIPES.
-
grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: EXCESSIVE CLUTTER AT REAR STORAGE AREA AND MOP CLOSET; MUST CLEAN AND ORGANIZE AREAS TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
-
Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: ICE SCOOP AND CLEANING TOWELS MUST BE PROPERLY STORED.
What changed since the previous inspection?
Compared with Pass on April 27, 2011: 6 findings appeared for the first time. 3 findings recurred. 1 previous finding did not recur.
Browse this restaurant's inspections
More restaurants in Irving Park
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.