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Santorini

August 9, 2019 · Pass w/ Conditions
😬mid
  • official resultPass w/ Conditions
  • resultPass w/ Conditions
  • inspection typeCanvass Re-Inspection
  • failed findings5
  • critical findings0

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Failed findings

  • consumer advisory missing
    Official wording: Consumer Advisory Provided For Raw/Undercooked Food
    Inspector note: MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW OR UNDER COOKED FOODS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    code 25
  • Utensils, Equipment & Linens: Properly Stored, Dried, & Handled
    Inspector note: MUST INVERT DISHES AND UTENSILS BEING STORED AT THE HOT FOOD LINE IN THE PREP AREA, TO PREVENT DUST & FOOD CONTAMINATION ON DISHES AND UTENSILS. INSTRUCTED TO MAINTAIN.
    code 44
  • surfaces / setup not up to code
    Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
    Inspector note: MUST REPLACE BROKEN DOOR GASKETS ON MULTIPLE COOLING UNITS THROUGHOUT THE PREP AREA. INSTRUCTED TO MAINTAIN.
    code 47
  • floors, walls, or ceilings grimy
    Official wording: Physical Facilities Installed, Maintained & Clean
    Inspector note: MUST DETAIL CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENT COVERS THROUGHOUT, INSTRUCTED TO MAINTAIN. • MUST REPLACE STAINED CEILING TILES THROUGHOUT PREP AREA, AND IN THE BREAD & COFFEE WAITER STATION. INSTRUCTED TO MAINTAIN.
    code 55
  • Adequate Ventilation & Lighting; Designated Areas Used
    Inspector note: MUST REPLACE BURNED OUT LIGHTS ABOVE HOT FOOD LINE, INSTRUCTED TO MAINTAIN.
    code 56

What changed since the previous inspection?

Compared with Fail on July 15, 2019: 5 findings recurred. 13 previous findings did not recur.

Browse this restaurant's inspections

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.

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