Seasonnnn & Salt

January 5, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings11
critical findings2

← Back to the current restaurant page

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. UNABLE TO WASH HANDS NO GAS (HOT WATER)
code 12Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER- GAS NOT CONNECTED. MUST PROVIDE HOT RUNNING WATER AT ALL TIMES.
code 9Priority
Inside Containers Or Receptacles: Adequate Number, Properly Covered And Insect/Rodent Proof

Inspector note: All garbage and rubbish containing food wastes shall, prior to disposal, be stored in metal containers with tight fitting lids and shall be kept covered except when opened for the disposal or removal of garbage. PROVIDE GARBAGE CANS WITH LIDS INSIDE PREP AREA AND A COVERED GARBAGE CAN IN WASHROOM.
code 20
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. 3 COMP SINK NOT CONNECTED TO CITY WATER SUPPLY. MUST CONNECT THE 3 COMP SINK TO CITY WATER SUPPLY, PER CITY CODE. ALSO CONNECT THE GREASE TRAP.
code 24
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. DETAIL CLEAN ALL HEAVY EQUIPTMENT INSIDE AND OUTSIDE. PAINT/SEAL ALL RUSTY SURFACES.
code 32
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. DETAIL CLEAN FLOORS AND CORNERS THROUGHOUT MAKEIN ALL CORNERS TIGHT FITTING WITHOUT HOLES. PROVIDE COVING ALONG WALLS WHERE MISSING.
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. MAKE ALL WALLS SMOOTH, EASY CLEANABLE WITHOUT ANY HOLES CRACKS OPENINGS AROUND ANY ELECTRICAL OUTLETS, SEAL ALL SEAMS AT THE STAINLESS STEEL WALLS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. PROVIDE LIGHT SHIELDS WHERE MISSING/DAMAGED, i.e. IN WALK IN COOLER/IN FRONT COOKING AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. DETAIL CLEAN ALL EXHAUST FILTERS.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN ALL COOLERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. WHEN ALL REMODELING IS COMPLETE, REMOVE ALL CONSTRUCTION MATERIALS.
code 41

Browse this restaurant's inspections

More restaurants in Austin

See every restaurant in Austin →

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.