Cooked?✕
Simple Delights
May 15, 2018 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings11
- critical findings1
Failed findings
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No Evidence Of Rodent Or Insect Infestation, No Birds, Turtles Or Other AnimalscriticalInspector note: EVIDENCE OF RODENT INFESTATION. OBSERVED MICE DROPPINGS THROUGH-OUT THE ESTABLISHMENT INCLUDING IN THE FOLLOWING AREAS: APPROXIMATELY 75 DROPPINGS THROUGHOUT BOTH FRONT DRY FOOD STORAGE ROOMS ALONG BASEBOARDS AND BEHIND COOLERS AND STORED ITEMS. OVER 200 DROPPINGS ALONG BASEBOARD BEHIND COOKS LINE COOKING EQUIPMENT, STOVE, COOLER, HOT HOLDING UNIT. KITCHEN TALL REACH-IN COOLER. 30 DROPPINGS THROUGHOUT FRONT SERVICE COUNTER BEHIND BOX FREEZER AND FILE CABINET AND ON ELECTRONIC EQUIPMENT. 30 DROPPINGS ALONG BASEBOARDS AT THE DINING ROOM WASHROOM HALLWAY, ICE CREAM FREEZER. 25 DROPPINGS THROUGHOUT REAR KITCHEN AT COOLER/FREEZER UNITS AND STORAGE SHELVING. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND EQUIPMENT. HAVE PREMISES SERVICED BY PEST CONTROL COMPANY. CRITICAL VIOLATION 7-38-020.
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT DURING INITIAL INSPECTION. MANAGER ARRIVED TWENTY MINUTES AFTER INSPECTION START AFTER BEING CONTACTED BY TELEPHONE. INSTRUCTED THE CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED IE: RICE AT 204.5F. SERIOUS VIOLATION 7-38-012.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: ALL PREPARED FOODS IN COOLERS MUST BE LABELED AND DATED. ALL BULK FOOD CONTAINERS MUST BE LABELED WITH CONTENTS NAME. ALL PRE-PACKAGED FOODS FOR SALE MUST BE PROPERLY LABELED WITH BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: SHELVING UNDER THE MICROWAVE OVEN DIRTY WITH FOOD AND GREASE DEBRIS.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: EXTERIOR OF COOKS LINE EQUIPMENT AND CONNECTIONS WITH GREASE. MUST CLEAN AND MAINTAIN ALL.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: EXCESSIVE GREASE ON THE FLOORS UNDER THE COOKING EQUIPMENT ON THE COOKS LINE. DEAD MOUSE ON GLUEBOARD IN DINING ROOM. MUST CLEAN AND MAINTAIN FLOORS THROUGH-OUT.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: EXCESSIVE GREASE ON THE WALLS BEHIND THE COOKS LINE. MUST CLEAN AND MAINTAIN.----MISSING WALL CAULKING WITH DAMAGED WALL AT THE THREE COMPARTMENT SINK DRAINBOARD AND WALL. MUST SEAL. MUST SEAL ALL OPENINGS IN WALLS, FLOORS, OPENING AROUND PIPING BEHIND GAS STOVE.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: ALL STORED ITEMS THROUGHOUT THE FRONT DRY FOOD STORAGE ROOMS MUST BE ELEVATED FROM THE FLOORS AND AWAY FROM WALLS 6".
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: ALL FOOD HANDLERS MUST WEAR HAT/HAIR RESTRAINTS.
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Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: ALL PREP WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION WHILE NOT IN USE.
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Food Handler Requirements MetInspector note: NO PROOF OF FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
What changed since the previous inspection?
Compared with Pass on June 9, 2017: 11 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.