Shan Food

April 28, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings1

← Back to the current restaurant page

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.//OBSERVED SHAMI KABAB #44,128.9F/BEEF ROLL #41,128.9F IN FRONT WARMER FRONTIER CHICKEN IN CONTANERS #24,49.5F REACH IN COOLER IN KITHEN AREA MGMT VOLUNTEERED TO PROPERLY DISGUARD FOOD INTO GARBARGE $295.00 CDI
code 3Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.//PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 5/26/2009 REPORT # 26752(32,35,)
code 29
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.//NEED NAMES DATES ON ALL FOOD ITEMS/NAMES EXP. DATES NAMES OF FOOD ITEM,INGREDENTS,NAME OF CO. ADDRESS OR PHONE # ON PREPACKAGE ITEMS
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.//INVERT ALL POTS & PANS IN PREP AREA,STORAGE OFF FLOOR,MUST REMOVE ALL UTENSILS (POTS & PANS TO LARGE TO SUBMERGE IN SINK TO PROPERLY WASH RINSE ,SANITIZE OR REPLACE 3COMP. SINK,PROPERLY STORE ALL SINGLE SERVICE UTENSIS ON PREMISES
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.//NEED LIDES FOR ALL GARBAGE CANS ON PREMISE,REPLACE RUSTY SHELVES IN COOLER & DRY STORAGE IN REAR PREP AREA
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.//FLOORS UNDER AROUND STOCK, EQUIPMENT NEED DETAIL CLEANING,MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE
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.//STAIN CEILING TILE & IN POOR REPAIR//SEE#29
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.//REPAIR HOT WATER HANDLE ON UTILITY SINK LEAKING WASTE WATER PIP UNDER UTILITY SINK
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.//NEED THERMOMETERS ALL COOLER UNITS
code 40

Browse this restaurant's inspections

More restaurants in Uptown

See every restaurant in Uptown →

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.