Cooked?✕
Shop & Save Market
July 25, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeComplaint
- failed findings11
- critical findings5
Failed findings
-
no certified food manager on dutycriticalOfficial wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In PlaceInspector note: Observed 28.5lbs of Clams and 22lbs of oysters without original shellfish tags on site- operator had photocopies but no originals. Tagged both items held for inspection not to use, value $108 as stated by operator). Instructed to maintain all shellfish tags for at least 90 days on site. Critical citation issued 7-38-005(B).
-
food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: Observed inaccessible handsinks- in the cake decorating room found pans in the sink and crates in front of the sink and in the seafood front prep area found utensils in the exposed handsink. Also observed handsinks without paper towels-the cake decorating exposed handsink, the seafood front prep area exposed handsink. Instructed facility to maintain all exposed handsinks with soap, paper towels, and accessible at all times. Facility corrected during inspection. Critical citation issued 7-38-030.
-
certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: Observed the salad bar refrigeration unit not maintaining proper temperature-found at 52.4f. Also found the small display cooler for displaying prepackaged dinners not maintaining proper temperature-found cooler at 54.1f. Tagged both coolers held for inspection by CDPH-do not use. Instructed to repair and maintain at 40f or below. Critical citation issued 7-38-005(a).
-
sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: Observed food at improper temperatures-in the salad bar: 10lbs of deli meat at 48.7f, 10lbs of cut greens at 53.1f, 10lbs of cut vegetables at 51.9f, 5lbs of tuna at 49.4f, 15lbs of cooked grains at 50.6f, 5lbs of egg salad at 55.1f, and 5lbs of gelatin at 48.7f. In the small display cooler: 35lbs of turkey and mashed potato dinner at 52.2f, 35lbs of chicken dinner at 50.1f, 35lbs of beef dinner at 49.8f, and 35lbs of pork and vegetable dinner at 51.2f. Operator discarded all food valued at $860 as stated by operator. Instructed to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical citation issued 7-38-005(a).
-
hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: Observed foodhandlers with gloves on handling cash and debit cards then proceed to serve food and touch utensils without washing hands and changing gloves. Also observed employee leave prep area then return and place gloves on without washing hands and changing gloves. Observed another employee touch the garbage can and lid with gloves on and proceed to handle food without washing hands and changing gloves. Instructed facility that all foodhandlers must wash hands and change gloves at every possible point of contamination. Critical citation issued 7-38-010(a).
-
surfaces not properly sanitizedOfficial wording: Food Protected During Storage, Preparation, Display, Service And TransportationInspector note: Observed facility with orange juice in a display cooler manually capped on site without CDPH approval. Instructed facility that all manual capping must be approved by CDPH. Operator voluntarily discarded and denatured said items-12lbs of orange juice valued at $27. Instructed to cease capping operation. Also observed raw chicken stored above raw beef in the meat prep room and in the meat display case. Instructed facility to store items in order of final cooking temperature with the highest temperature on the bottom and ready to eat at the top. Corrected on site. Also observed fly catch strips located above multiple prep areas throughout store. Instructed to remove and maintain. Corrected on site. Serious citation issued 7-38-005(a).
-
toxic items stored near foodOfficial wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The InspectorsInspector note: Observed 20 flies in the cake decorating room and 15 in the produce prep room. Instructed facility to remove all flies and to maintain. Recommend to contact a licensed pest control provider for service. Serious citation issued 7-38-020.
-
food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: Observed the ice machines to both have slight dirt accumulation in the upper interior portions. Instructed facility to clean, sanitize, and maintain.
-
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: Instructed facility to install and maintain coving in the produce prep room and in the meat cutting room. Observed water pooled on the floor behind the bakery dish machine and in the first floor produce cooler. Instructed facility to maintain dry. Observed dirt and debris throughout the cake decorating room on the floors. Instructed facility to clean and maintain.
-
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: Observed dirt accumulation on the fanguards in the bakery walk in cooler and the dairy walk in cooler and the meat cutting room cooler. Instructed facility to clean and maintain. Observed a missing ceiling tile near the ovens in the bakery. Instructed to install and maintain.
-
thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: Observed a cracked light shield in the cake decorating room. Instructed facility to replace and maintain.
What changed since the previous inspection?
Compared with Pass on April 8, 2016: 11 findings appeared for the first time.
Browse this restaurant's inspections
More restaurants in Forest Glen
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.