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Sizzling Pot King
June 28, 2018 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings8
- critical findings1
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: Observed potentially hazardous food stored at room temperature on top of 2 door prep cooler/table: 84.3f, 3lbs of fried cauliflower, at a value of $35.00 83.4f, 3lbs of blanched broccoli florets, at a value of $22.00 92.5f, 4lbs of blanched steak fries, at a value of $23.00 Site voluntarily discarded and denatured a total weight of 10lbs at a total value of $77.00 Informed site that potentially hazardous foods must be 40f or less for cold foods and 140f or more for hot foods. Critical violation #7-38-005 (A)
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: Observed no certified food service manager on site at time of inspection, while potentially hazardous foods, raw chicken, pork, etc. were being prepared and/or served. Instructed site that certified food service manager must be on-site whenever potentially hazardous foods are being prepared and served. CFM arrived on site at end of inspection. Serious violation #7-38-012
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: Observed potentially hazardous foods, bags of raw chicken, cooked pork, grounded beef, etc. stored in walk-in cooler and front 2 door cooler, without proper labels or dates. Informed site that potentially hazardous foods stored for more than 24 hours must have proper label and dates. Instructed the site to provide label and dates. Maintain it all times. Observed bulk food containers in rear prep area with no labels. Instructed site to provide labels. Maintain it all times.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: Observed excessive grease buildup on all hood filters, in rear cook/ prep area. Instructed site to detail clean and maintain at all times.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: Observed broken ceiling tile and large gap, in woman's washroom. Instructed site to repair.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: Observed no grease trap attached to newly installed 3 compartment sink, located in front prep area. Instructed site to install.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: Observed food stored on floor in 5-gallon containers, in walk-in cooler area. Informed site that food must be elevated at least 6 inches off the floor. Instructed manager to elevate at least 6 inches and maintain at all times.
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Food Handler Requirements MetInspector note: Food handler requirements not met. instructed of the idph requirements: any food handler working in the city of chicago, unless that person has a valid food service sanitation manager certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
What changed since the previous inspection?
Compared with Pass on February 15, 2018: 8 findings appeared for the first time. 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.