✕

Sizzlin Skillets

March 27, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings1

← Back to the current restaurant page

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND EGGS IN PRODUCE COOLER AT 48.1F, COOKED CHICKEN IN COOLER AT 56.1F, AND COOKED RICE IN CROCK POT AT 111.6F. MUST KEEP EGGS IN A COOLER CAPABLE OF MAINTAINING AN INTERNAL TEMPERATURE OF 40 DEGREES OR BELOW. COOKED CHICKEN, AS WELL AS ALL OTHER COOKED FOOD, STORED IN COOLERS MUST BE PLACED IN SHALLOW CONTAINERS AND MUST BE LABELED WITH TIME AND TEMPERATURE TO ASSURE PRODUCT REACHES 40 DEGREES WITHIN 6 HOUR TIME FRAME ALLOWED. COOKED RICE MUST BE HELD AT 140 DEGREES OR ABOVE UNTIL SERVED, MUST MAKE SURE CROCK PIT IS TURNED ON AT ALL TIMES. CITATION ISSUED-CRITICAL 7-38-005(A).
code 3Priority
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: LEFT DIVIDER ON 3 COMPARTMENT SINK FOUND WITH A SMALL CRACK IN IT CAUSING A SMALL AMOUNT OF WATER TO SEEP OUT INTO THE CENTER COMPARTMENT WHEN LEFT COMPARTMENT IS FILLED WITH WATER. MUST REPAIR SINK. CITATION ISSUED-SERIOUS 7-38-030.
code 24
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: PAINT RUSTY EXTERIOR OF GREASE TRAP, AND PAINT OR REPLACE RUSTY STORAGE RACKS INSIDE COOLERS IN PREP AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS & FREEZERS(INCLUDING SIDES, DOORS & GASKETS AROUND DOORS), INTERIOR & EXTERIOR OF DEEP FRYER, HOOD AND FILTERS ABOVE COOKING EQUIPMENT, ALL UNCLEAN MULTI-USE EQUIPMENT STORED ON UNCLEAN STORAGE RACKS, GRILLS AND ALL OTHER PIECES OF COOKING EQUIPMENT, PREP TABLES AND SHELVES, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN ALL FLOORS THROUGHOUT(INCLUDING FURNACE AND HOT WASTER TANK CLOSETS) ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN ALL DUSTY WALL/CEILING VENTS THROUGHOUT. CLEAN AND/OR PAINT ALL WALLS, DOORS AND CEILINGS THROUGHOUT. CLEAN ALL LIGHT SHIELDS THROUGHOUT.
code 35
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: REPAIR SELF-CLOSING DEVICE ON WASHROOM DOOR.
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: TIGHTEN COLD WATER KNOB ON EXPOSED HAND SINK.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST REAR PROPERTY LINE AREA CLEAN.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: MUST USE UTENSILS IN FOOD PREP AREA WHENEVER POSSIBLE.
code 42

What changed since the previous inspection?

Compared with Pass on April 19, 2011: 7 findings appeared for the first time. 3 findings recurred.

Browse this restaurant's inspections

More restaurants in Chatham

See every restaurant in Chatham →

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.