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Smith & Wollensky
June 27, 2014 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings7
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: NOTED TEMPERATURES OF REFRIGERATION UNIT AND SERVICE COOLER AT THE FIRST FLOOR KITCHEN TO BE IMPROPER AT 47.3F AND 48.7F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPER TEMPERATURES OF 40F AND BELOW ARE MAINTAINED.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. CITATION ISSUED FOR CRITICAL VIOLATIONS #7-38-005(A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE REFRIGERATION UNIT AND SERVICE COOLER TO BE IMPROPER:-CRAB MEAT 46F, GUACAMOLE 46.5F, COLE SLAW 44.3F,LOBSTER 45.2F, TOMATOES 46.7F,BOLOGNAS SAUCE 116.5F,CORN SALSA 46.8F,HAM 46.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 68 LBS OF PRODUCTS WORTH $334.00 THROUGH THE DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
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Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And OperatedInspector note: NOTED HIGH TEMPERATURE DISH WASHER AT THE MAIN KITCHEN ON THE FIRST FLOOR WITH FAULTY GAGE READING. TEMPERATURE OF FINAL RINSE SANITIZER AT DISH WASTER WAS 180F USING THE STRIP HOWEVER THE TEMPERATURE AT THE GAGE WAS READING 160F. MANAGER IMMEDIATELY CALLED ECO LAB FOR MAINTENANCE. ECO LAB ARRIVED ON SITE AT ABOUT 1:15 PM. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-030
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: NOTED MULTI USE UTENSILS (PLATES,CUPS,GLASSES,BOWLS ETC) ON SHELVES AND STORAGE THROUGH OUT NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: NOTED RUSTY SHELVES INSIDE SERVICE COOLERS AT THE MAIN KITCHEN OF THE FIRST AND SECOND FLOOR. INSTRUCTED TO CLEAN, REPAINT WITH A NON TOXIC FOOD GRADE PAINT OR REPLACE AND MAINTAIN....ALSO NOTED LOOSE LID WITH MISSING KNOBS AT THE SERVICE COOLER BY THE HAND WASH SINK OF THE FIRST FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: NOTED DIRT, FOOD DEBRIS AND SLIM INSIDE GASKET LINING OF SERVICE COOLERS THROUGH OUT THE ESTABLISHMENT, ALSO NOTED DIRT ACCUMULATION AROUND ICE CREAM CHEST FREEZER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: NOTED BLACK, MOLD LIKE SUBSTANCE ON WALLS BY THE DISH WASHER ESPECIALLY AT THE FIRST FLOOR, NOTED FOOD SPILLS ON CEILING OF SAME AND DUST ACCUMULATION ON WALLS BEHIND ICE MACHINE AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.,
What changed since the previous inspection?
Compared with Pass on August 12, 2013: 6 findings appeared for the first time. 1 finding recurred. 2 previous findings 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.