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Safari Restaurant

October 4, 2012 · 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: NOTED AMBIENT TEMPERAURES OF CHEST COOLER IN THE KITCHEN FOOD PREP AREA TO BE READING 50.3F AND AMBIENT TEMPERATURE OF REACH IN COOLER AT THE REAR TO BE 50.0F. INSTRUCTED NOT TO USE COOLERS UNTIL APPROPRIATE TEMPERATURE OF 40F OR BELOW IS MET. PREMISES HAS OTHER COOLERS ON SITE WITH TEMPERATURE OF 34.0F. CITATION ISSUED FOR VIOLATION #7-38-005(A) CRITICAL
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTAILLY HAZADOUS FOOD ITEMS INSIDE COOLER TO BE IMPROPER BETWEEN 50.3F TO80.0F OFFERED FOR SALE:- MILK 50.3F, SLICED VEGETABLES-71.6F, SOUP 80.0F, BEANS, BEEF 50.5F,MAYOUNAISE 51.6F. MANAGER IMMEDIATELY AND VOLUTARILY DISPOSED OF PRODUCTS THROUGH DENATURING PROCESS. 5LBS OF PRODUCTS WORTH $40.00. CITATION ISSUED FOR VIOLATION 7-38-005(A) CRITICAL.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NOTED EMPLOYEE WASH SERVING PLATES INSIDE 3-COMPARTMENT SINK WITH NO SOAP OR SANITIZER AND PRESENT IT FOR SERVING OF FOOD. EDUCATED EMPLOYER ON HOW TO PROPERLY WASH RINSE AND SANITIZE EQUIPMENTS. CITATION ISSUED FOR VIOLATION #7-38-030 CRITICAL.
code 8Priority
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: NOTED OVER 30 MICE DROPPINGS ON PREMISES IN THE FOLLOWING AREAS: FLOOR ALONG WALL BASE UNDERNEATH SHELVING AT THE PREP AREA, FLOOR BEHIND COOLER (UNUSED) AT THE DINNING AREA AND BY THE WATER TANK AT REAR. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. CITATION ISSUED FOR VIOLATION #7-38-020 SERIOUS
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO DETAIL CLEAN SHELVES AT THE KITCHEN FOOD PREP AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENTS EMBEDDED WITH THICK GREASE AND INSIDE ELECTRICAL COMPARTMENT OF UNUSED DEEP FRYER
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES ALONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENTS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: SEAL ALL HOLES AND OPENING TRHOUGHOUT PREMISES TO PREVENT RODENT ENTRY. ALSO REPLACE MISSING TILES AND STAINED TILES AT THE KITCHEN PREP AREA.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO PROVIDE STEM THERMOMETERS INSIDE ALL COOLERS FOR PROPER TEMPERATURE MONITORING
code 40
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: MUST PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
code 43

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 18, 2011: 7 findings appeared for the first time. 3 findings recurred. 2 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.