Smith & Wollensky

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings3
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 1 DOOR SALAD PREP COOLER WITH AN AIR TEMPERATURE OF 50F, THE MULTI-DRAWER SALAD PREP COOLER WITH AN AIR TEMPERATURE OF 52, AND THE MEAT COOLER WITH AN AIR TEMPERATURE OF 60F. ALL COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF AND SALAD DRESSINGS. MUST MAINTAIN ALL COOLERS BELOW 40F. CRITICAL VIOLATION 7-38-005A.
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED MANGO SALSA AT 44.6F, CAESAR DRESSING AT 46.5F, HOUSE SALAD DRESSING AT 47.1F, BLUE CHEESE DRESSING AT 49.1F, TUNA AT 48.7F, SHRIMP AT 50.9F, AND VARIOUS CUTS OF BEEF AT 44-50F. MANAGEMENT VOLUNTARILY DISCARDED 300# OF FOOD WORTH APPROXIMATELY $4600. CRITICAL VIOLATION 7-38-005A.
  code 3Priority
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: REPLACE THE CEILING TILES IN THE BASEMENT DISHWASH AREA. CLEAN THE CEILING TILES IN THE 1ST FLOOR DISHWASH AREA.
  code 35

What changed since the previous inspection?

Compared with Pass w/ Conditions on June 27, 2014: 3 findings recurred. 4 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.