Saddle And Cycle Club

August 22, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND PREP COOLER ACROSS FROM COOKING EQUIPMENT AT IMPROPER AIR TEMPERATURE: 46.9F TO 48.7.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:COOKED ZUCCHINI PATTIES,COOKED RICE ETC.UNIT MUST MAINTAIN AIR TEMP OF 40F AND BELOW,IN HOUSE TECHNICIAN WAS CALLED. CRITICAL VIOLATION:7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE PREP COOLER: COOKED ZUCCHINI AT TEMP OF 49.4F TO 55.5F, WHITE COOKED RICE AT TEMP OF 45.5F, COOKED GREENS AT TEMP OF 44.4F, PRE-COOKED VACUUM PACKED TURKEY LEGS AT TEMP OF 49.9F TO 50F.MARINARA SAUCE AT TEMP OF 49.2F. PREPARED COLESLAW STORED ON ICE AT TEMP OF 48.6F. ALSO FOUND AT SUMMER CASINO KITCHEN DICED TURKEY STORED INSIDE THE PREP COOLER AT TEMP OF 48.6F,WHICH THE UNIT MAINTAINED TEMP OF 39.8F. POTENTIALLY HAZARDOUS COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED POUNDS 13,VALUE $12 CRITICAL VIOLATION:7-38-005(A)
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED EMPLOYEE WASHING ONLY WITH WATER CUTTING BOARD AND BROWN HANDLE KNIFE INSIDE THE EXPOSED HAND SINK IN COFFEE PREP AREA,THEN THE SAME CUTTING BOARD WAS STORED IN BAR AREA AND USED TO SLICE LIMES,LEMONS AND OTHER FRUIT TO DECORATE GLASSES FOR COSTUMERS.CUTTING BOARD WAS NOT SANITIZED.INSTRUCTED THE CHEF ALL MULTI USE UTENSILS MUST BE WASHED,RINSED AND SANITIZED AT ALL THE TIMES AT THREE COMPARTMENT SINK OR DISH MACHINE. CRITICAL VIOLATION:7-38-030
code 8Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOOD(ICE)NOT PROTECTED DURING STORAGE.ICE MACHINES AT LOWER LEVEL OF THE MAIN KITCHEN AND SUMMER CASINO NOT MAINTAINED,BOTH WITH A BLACK PINK SLIME BUILD-UP INSIDE THE TOP PART OF THE UNITS.INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN UNITS,ICE IS USED FOR HUMAN CONSUMPTION. ALSO FOUND PORTABLE ICE BINS STORED OUTSIDE UNCOVERED WITH RAIN WATER,CUPS ETC., IN IT,INSTRUCTED TO WASH,RINSE AND SANITIZE ALL SAID ICE BINS AND STORED THEM AWAY FROM PHYSICAL AND CHEMICAL CONTAMINATION. SERIOUS VIOLATION:7-38-005(A)
code 16
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: DIRTY CARDBOARDS STORED ON SHELVES IN STORAGE AREA MUST BE REMOVED,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. WASTE WATER LINE CONNECTION FROM COOLER MUST BE PROPERLY CONNECTED SUCH THAT IS DRAINS DIRECTLY INTO A FLOOR DRAIN,NOT INSIDE THE EXPOSED HAND SINK,IN SUMMER CASINO BAR AREA NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND PREP COOLER AT SUMMER CASINO KITCHEN,MUST PROVIDE SPLASH GUARD WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: SLIGHTLY PINK MINERAL INSIDE THE LARGE ICE MACHINE AT COFFEE STATION,INSTRUCTED TO CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DEBRIS AND SLIME ON FLOOR DRAINS THROUGHOUT THE PREMISES INCLUDED SUMMER CASINO AREA,INSTRUCTED TO CLEAN AND MAINTAIN. GREASE ON FLOOR UNDER AND AROUND COOKING EQUIPMENT, DISH ROOM AREA IN MAIN KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN. BROKEN BLACK FLOOR TILES IN LIQUOR STORAGE BY THE BAR,INSTRUCTED TO REPLACE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: PEELING PAINT AND DIRTY WALL WITH FOOD AND GRIME BUILD-UPS ON WALL AND WALL PIPES UNDER THE DISH ROOM IN MAIN KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN.REMOVE PEELING PAINT AND PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE AT MENTIONED AREA.
code 35
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: OBSERVED FOOD EMPLOYEE AND OTHER STAFF COMING INSIDE THE KITCHEN WITHOUT HAIR RESTRAINT,INSTRUCTED ANYONE ENTERING KITCHEN/PREP AREAS MUST WEAR RESTRAINTS TO CONFINE HAIR.
code 42
Only Authorized Personnel In The Food-Prep Area

Inspector note: OBSERVED STAFF(NOT A FOOD HANDLERS) ENTERING AND EXISTING PREP KITCHEN AREA.TRAFFIC OF UNNECESSARY PERSONS THROUGH THE FOOD PREPARATION AND UTENSILS WASHING AREA IS PROHIBITED.PROVIDE A SIGN "ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA" AND POSTED AT ENTRANCE OF KITCHEN/PREP AREAS
code 44

What changed since the previous inspection?

Compared with Pass w/ Conditions on August 27, 2013: 7 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.