Cooked?✕
Silver Spoon Restaurant
June 18, 2019 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings15
- critical findings3
Failed findings
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certified manager paperwork missingcriticalOfficial wording: City Of Chicago Food Service Sanitation CertificateInspector note: - OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE CHICKEN IS BEING COOKED ON SITE. MUST ALWAYS HAVE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE ANY TIME TCS (TIME TEMPERATURE CONTROL FOR SAFETY) FOODS ARE BEING HANDLED. THE DESIGNATED PERSON IN CHARGE, WHO IS ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. PRIORITY FOUNDATION VIOLATION#:7-38-012. CITATION ISSUED. -
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sick-employee policy not followedcriticalOfficial wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And ReportingInspector note: - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -
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staff working while sickcriticalOfficial wording: Procedures For Responding To Vomiting And Diarrheal EventsInspector note: - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY AND PHYSICAL KIT, THAT IS EFFECTIVE TO ELIMINATE NOROVIRUS, ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
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cold food not cold enoughOfficial wording: Proper Cold Holding TemperaturesInspector note: - OBSERVED FOODS HELD IN THE WALK IN COOLER AT IMPROPER TEMPERATURES. OBSERVED TOFU(49.5F), RICE(51.8F), CREAM BASED SAUCE(54.7F), MILK(50.2), CHICKEN(54.3), WONTONS(50.9F), STEAK(49.5), RANGOONS(54.7F), DUMPLINGS(52.3F), NOODLES(62.4), EGGS(51.8), CUT LEAFY GREENS(55.2F), SHRIMP(48.2F), SAUSAGE(48.2F), FISH(53.1F), COOKED MUSHROOMS(50.9F). MUST MAINTAIN ALL FOODS TO BE HELD AT/ABOVE 135F OR AT/BELOW 41F. FACILITY CORRECTED VIOLATION ON SITE BY DISCARDING THE FOODS WITH A REPORTED WEIGHT OF 20# AND VALUE OF $500. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -
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food not cooled down rightOfficial wording: Proper Date Marking And DispositionInspector note: - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
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food prep surfaces dirtyOfficial wording: Proper Cooling Methods Used; Adequate Equipment For Temperature ControlInspector note: - OBSERVED THE WALK IN COOLER AND THE FRONT REACH IN COOLER HOLDING IMPROPER TEMPERATURE AT TIME OF INSPECTION. THE AMBIENT AIR TEMPERATURE INSIDE THE WALK IN COOLER IS 51.8F AND THE AMBIENT AIR TEMPERATURE INSIDE THE FRONT REACH IN COOLER IS AT 53.1F AT THIS TIME. MUST MAINTAIN ALL COOLERS TO MAINTAIN A TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -
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food improperly labeledOfficial wording: Food Properly Labeled; Original ContainerInspector note: - OBSERVED ALL FOODS IN COOLERS STORED OUT OF ORIGINAL CONTAINERS AND WITHOUT ANY LABELING. MUST PROVIDE THE NAME AND PREP DATE FOR ALL FOODS STORED OUT OF ORIGINAL CONTAINERS. -
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Utensils, Equipment & Linens: Properly Stored, Dried, & HandledInspector note: - MUST INVERT ALL CLEAN UTENSILS/DISHES/POTS/PANS STORED ON THE SHELVES TO PREVENT POTENTIAL SOURCES OF CONTAMINATION. -
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surfaces / setup not up to codeOfficial wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & UsedInspector note: - MUST PROVIDE DRAIN PLUGS FOR THE 3 COMPARTMENT SINKS. - • - OBSERVED PLASTIC GROCERY BAGS AND PLASTIC GARBAGE BAGS USED FOR FOOD STORAGE THROUGHOUT FACILITY COOLERS AND FREEZERS. MUST REMOVE AND PROVIDE ALL FOOD STORAGE CONTAINERS TO BE FOOD GRADE MATERIALS. -
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Hot & Cold Water Available; Adequate PressureInspector note: - OBSERVED FACILITY DOES NOT HAVE AN ADEQUATE CAPACITY OF HOT WATER AT TIME OF INSPECTION. THE WATER TEMPERATURE IS AT 59.7F. MUST PROVIDE HOT WATER THROUGHOUT FACILITY TO BE AT A MINIMUM OF 110F FOR MANUAL UTENSIL WASHING AT THE 3 COMPARTMENT SINK AND A MINIMUM OF 100F AT HANDWASH SINKS. PRIORITY VIOLATION#:7-38-030(c). CITATION ISSUED. -
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Garbage & Refuse Properly Disposed; Facilities MaintainedInspector note: - OBSERVED SOME DEBRIS ACCUMULATION ON THE GROUND OF THE GARBAGE AREA AND AN ACCUMULATION OF GREASE ON/AROUND THE OUTSIDE GREASE BOX. MUST REMOVE ALL DEBRIS AND GREASE. MUST DETAIL CLEAN AREA AND THE GREASE BOX, AND MAINTAIN AREA CLEANLINESS AT ALL TIMES. -
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floors, walls, or ceilings grimyOfficial wording: Physical Facilities Installed, Maintained & CleanInspector note: - OBSERVED AN EXTREME ACCUMULATION OF FOOD DEBRIS AND DIRT BUILD UP ON THE PIPES, WALL, AND FLOOR UNDER ALL THE ENTIRE COOK LINE. MUST REMOVE DEBRIS, DETAIL CLEAN, AND MAINTAIN CLEANLINESS. -
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Adequate Ventilation & Lighting; Designated Areas UsedInspector note: - OBSERVED THE KITCHEN HOOD WITH AN EXCESSIVE ACCUMULATION OF GREASE. MUST REMOVE EXCESS GREASE DETAIL CLEAN/HAVE SERVICED. AND MAINTAIN. OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOM EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAIN. -
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All Food Employees Have Food Handler TrainingInspector note: - OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE VALID FOOD HANDLER CERTIFICATION FOR ALL EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -
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allergen training missingOfficial wording: Allergen Training As RequiredInspector note: - MUST PROVIDE ALLERGEN TRAINING CERTIFICATION FOR ALL CERTIFIED MANAGERS. AND MAINTAIN CERTIFICATES ON SITE. -
What changed since the previous inspection?
Compared with Pass on March 14, 2018: 15 findings appeared for the first time.
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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.