Cooked?✕
Slim's
February 7, 2018 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings6
- critical findings2
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 AT IMPROPER TEMPERATURES: FOUND COOKED SLICED CHICKEN BREAST IN THE COLD-HOLDING REFRIGERATOR FOR SALADS AT A TEMPERATURE OF 65.6 AND RAW CHICKEN AND RAW BURGER PATTIES IN THE REFRIGERATION UNIT UNDER THE GRILL AT 49.9F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE 40F OR LESS OR 140F OR MORE DURING STORAGE AT ALL TIMES. THE TEMPERATURE FOR THE REFRIGERATION UNIT UNDER THE GRILL WAS TURNED DOWN LOWER DUE TO THE HIGH VOLUME OF ORDERS; DURING INSPECTION I VERIFIED A TEMPERATURE OF 39.1F BY THE END OF INSPECTION. MANAGER VOLUNTARILY DISCARDED 20# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005(A)
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Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, EtccriticalInspector note: SOURCE OF CROSS CONTAMINTAION NOT CONROLLED DURING INSPECTION: OBSERVED FOOD HANDLER PICK UP RAW BEEF PATTIES AND PLACE THEM ON THE GRILL, THEN WIPE HIS HANDS ON THE SANITIZER WIPING CLOTH, AND THEN USE THAT SAME CONTAMINATED CLOTH TO WIPE DOWN THE CUTTING BOARD WITHOUT EVER WASHING HANDS. THE CUTTING BOARD WAS REMOVED FROM THE LINE AND IMMEDIATELY WASHED AND SANITIZED. FOOD HANDLER SAID HIS HANDS WERE CLEAN BECAUSE THE WIPING CLOTH HAD SOAP AND SANITIZER SOLUTION ON THE CLOTH. FOOD HANDLER WAS INSTRUCTED TO WASH HANDS IMMEDIATELY AFTER HANDLING RAW MEETS AND PRIOR TO WIPING DOWN PREP SURFACES WITH A CONTAMINATED RAG. ONCE A WIPING CLOTH COMES IN CONTACT WITH HANDS THAT WERE HANDLING RAW MEAT, THE WIPING CLOTHS IS CONTAMINATED AND MAY NOT BE APPLIED TO ANY PREP SURFACE UNDER ANY CIRCUMSTANCE. CRITICAL VIOLATION 7-38-005(A)
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Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And OperatedInspector note: DISH WASHING FACILITIES NOT DESIGNED TO WASH, RINSE, AND SANITIZE ALL UTENSILS AND STORAGE PANS ON PREMISES: INSTRUCTED TO INSTALL A 3-COMPARTMENT SINK LARGE ENOUGH TO SUBMERGE ALL STORAGE CONTAINERS ON PREMISES. FACILITY HAS THE OPTION TO USE SMALLER PANS OR INSTALL A 3-COMPARTMENT SINK LARGE ENOUGH TO CLEAN (WASH, RINSE, AND SANITIZE) ALL PANS ON PREMISES. SERIOUS VIOLATION 7-38-030
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: INSTRUCTED TO ELEVATE ALL MOPS ON PREMISES IN BETWEEN USE AND MAINTAIN. • REPLACE THE RIPPED GASKETS ON THE 2-DOOR REACH-IN REFRIGERATOR WHERE FRENCH FRIES ARE STORED TO PROVIDE A TIGHT SEAL AROUND THE DOOR AT ALL TIMES.
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food improperly labeledOfficial wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping QuartersInspector note: MUST PROVIDE A SELF CLOSING LATCH FOR THE EMPLOYEE BATHROOM IN THE REAR BEHIND THE PREP AREA AND MAINTAIN.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: OBSERVED FOOD HANDLERS IN THE REAR PREPARING PRODUCE WITHOUT A HAIR RESTRAINT. FOOD HANDLERS MUST WEAR A PROPER HAIR RESTRAINT TO CONFINE HAIR AT ALL TIMES.
What changed since the previous inspection?
Compared with Pass on February 21, 2017: 6 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.