Shell

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings5
• critical findings3

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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: OBSERVED HANDWASHING FACILITIES WITHOUT PROPER WASHING AND/OR DRYING DEVICES. NOTED THE FRONT PREP HAND SINK WITH NO SOAP. NOTED THE REAR HAND SINK WITH NO SOAP AND NO PAPER TOWELS CONVENIENTLY ACCESSIBLE NEAR THE SINK. INSTRUCTED THAT FACILITY MUST MAINTAIN A SUPPLY OF CONVENIENTLY ACCESSIBLE SOAP AND PAPER TOWELS AT EACH HAND SINK AT ALL TIMES. CRITICAL CITATION ISSUED: 7-38-030
  code 12Priority
• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: OBSERVED THE SANDWICH HOT HOLDING CASE TO BE HOLDING IMPROPER AMBIENT TEMPERATURE OF 108 DEGREES, WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE. INSTRUCTED THAT FACILITIES MUST MAINTAIN HOT HOLDING EQUIPMENT AT 140 DEGREES OR ABOVE AT ALL TIMES. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL IT IS REPAIRED AND THE TAG HAS BEEN REMOVED BY THE CDPH. CRITICAL CITATION ISSUED: 7-38-005(A)
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: OBSERVED POTENTIALLY HAZARDOUS STORED AT IMPROPER TEMPERATURES: BURGER, 96 DEGREES, .5 LBS, $3; CHICKEN SANDWICH, 105 DEGREES, 1/2 LB, $3; BEEF SANDWICH, 130 DEGREES, 1/2LB, $3. THE OPERATOR VOLUNTARILY DISCARDED AND DENATURED THESE PRODUCTS. INSTRUCTED TO HOLD ALL HOT POTENTIALLY HAZARDOUS FOOD AT 140 DEGREES OR ABOVE. CRITICAL CITATION ISSUED: 7-38-005(A)
  code 3Priority
• 🌡️hot/cold holding temps off
  Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
  Inspector note: OBSERVED NO CERTIFIED MANAGER ON SITE AND NO VALID CITY OF CHICAGO CERTIFICATES POSTED, WHILE POTENTIALLY HAZARDOUS FOOD (MILK, HOT DOGS, TAQUITOS) ARE PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, AND VALID CERTIFICATE MUST BE POSTED. SERIOUS CITATION ISSUED: 7-38-012
  code 21
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: OBSERVED WHITISH STAINS BEHIND THE SODA NOZZLES AT THE SODA MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
  code 33

What changed since the previous inspection?

Compared with Pass w/ Conditions on December 15, 2015: 4 findings appeared for the first time. 1 finding recurred. 5 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.