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Simpson Building

January 20, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings3

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: Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSED HAND SINK IN PREP AREA(MAIN KITCHEN) WITHOUT PAPER TOWELS. PAPER TOWELS WAS PROVIDED UPON MY REQUEST.INSTRUCTED THE MANAGER TO PROVIDE SOAP AND PAPER TOWELS AT EXPOSED HAND SINK FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030 HOOOO77330-13
code 12Priority
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. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND 3 EACH 16 oz.TOFU CONTAINER ON TOP OF PREP TABLE AT TEMP OF 55.7F- 57F- AND 57.5F EMPLOYEE WAS READY TO SLICE IT AND SERVE.NO TIME AND TEMPERATURE LOG PROVIDED FOR THAT PRODUCTS.FOOD DISCARDED AND DENATURED.POUND 3, VALUE 6 CRITICAL VIOLATION:7-38-005(A) HOOOO77329-12
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD,( PREPPING FOOD AND SET UP THEIR FOOD STATION),TOUCHING NON-FOOD SURFACES,SUCH AS GARBAGE CANS,DIRTY KNIFES,AND EQUIPMENT THEN GOING BACK TOUCHING READY TO EAT FOOD.ALSO OBSERVED ALL EMPLOYEE CHANGING GLOVES BETWEEN TASK, HOWEVER NO HAND WASHING PRIOR TO PUT ON A CLEAN FOOD GLOVES.EXPLAINED THE IMPORTANCE OF HAND WASHING. CRITICAL VIOLATION:7-38-010(A) HOOOO77329-12
code 6Priority
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 PLASTIC UTENSILS USED BY COSTUMERS IN EACH PREP/SERVING STATIONS.LABEL FOOD CONTAINERS (DRY FOOD), IN STORAGE AREA.
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.REPLACE BROKEN LIDS FOR THE WHITE PLASTIC CONTAINERS WERE DRY FOOD IS STORED(REAR STORAGE )REPLACE BROKEN WRAPPING AROUND PIPE IN MAIN KITCHEN(EXPOSED INSULATION), NORTH- EAST CORENER. ADDITIONAL THRESHHOLD IS NEEDED AT SIDE DOOR LOCATED IN MAIN KITCHEN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. NEED TO CLEAN HOOD AND FILTERS AT FAST FOOD STATION(HOT DOG, CHICKEN)ELECTRIC CORDS THROUGHOUT THE PREP AREAS(DUST BUILD-UP),CLEAN EXTERIOR OF HOT LAMPS AT SAME LOCATION(GREASE AND DUST). CLEAN AND SANITIZE NOZZLE OF ICE CREAM MACHINE(ENCRUSTED FOOD)
code 33
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. CLEAN UNDER THE SHELVES OF JUICE STORAGE AREA,FOOD SPILLAGE ALSO CLEAN CORNERS.
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. REMOVE DUST BUILD-UP ON CEILING TILES IN BAKERY AREA AND PREP/SERVING AREAS.REMOVE BLACK SUBSTANCE BETWEEN THE WALL AND DISH MACHINE,CLEAN AND RE CAULK AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CLEAN INSIDE LIGHT SHIELD IN BAKERY AREA AND ALL OTHER PREP/SERVING STATIONS,INCLUDED MAIN KITCHEN(DUST BUILD-UP).
code 36

What changed since the previous inspection?

Compared with Pass on March 24, 2011: 4 findings appeared for the first time. 5 findings recurred. 1 previous finding 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.