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San Chae Dol Sot Restaurant

October 4, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings11
critical findings0

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Failed findings

hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector 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. (PREPARING/SERVING, FISH, RICE, CHICKEN, ASIAN MENU). INSTRUCTED A CERTIFIED FOOD MANAGER WITH CITY CERTIFICATE MUST BE ON DUTY AT ALL TIME. SERIOUS CITATION ISSUED, 7-38-012.
code 21
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. NO PREVIOUS INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO CUSTOMERS. INSTRUCTED SUMMARY REPORT MUST BE POSTED AND VISIBLE TO ALL CUSTOMERS. SERIOUS CITATION ISSUED, 7-42-010(B).
code 28
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. DRIED FOOD STORAGE CONTAINERS AND PREP FOODS INSIDE STORAGE COOLERS NOT LABELED, MUST LABEL AND MAINTAIN.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL; RUSTY METAL SHELVING UNIT, WOOD SHELVES AND BOTTOM PANELS OF PREP TABLES IN KITCHEN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, STORAGE SHELVES, BOTTOM PANELS OF PREP TABLES, FREEZERS AND GREASE TRAP UNDER 3PART SINK.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE DEBRIS AND GREASE BUILD UP ON FLOORS, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN, CLOSET AND FRONT SERVING AREA BEHIND COUNTER.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. WALLS THRU-OUT KITCHEN IN POOR REPAIR, MUST REPAIR/REPAINT. MUST REPLACE BROKEN/DAMAGED CEILING PANELS THRU-OUT PREMISES, AND CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKING PIPES UNDER 3PART SINK AND SEAL RUSTY GREASE TRAP UNDER SAME SINK.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST REMOVE CLUTTER IN KITCHEN AND CLOSET, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair.
code 42

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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.