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Snack Shop Restaurant

March 18, 2019 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings15
critical findings3

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED NO SPLASH GUARD ON HAND SINK IN FRONT PREP AREA. INSTRUCTED TO INSTALL AND MAINTAIN • OBSERVED HAND WASH SINK IN DISHWASHING/REAR PREP AREA WITH GLOVES, TOOLS, AND WORK GLOVES INSIDE THE HAND SINK. A HAND WASH SINK MUST BE MAINTAINED SO THAT IT IS ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. PRIORITY FOUNDATION VIOLATION 7-38-030(c) • OBSERVED NO HAND WASHING CLEANSER AT THE DISHWASHING/REAR PREP AREA HAND SINK. EACH HAND WASHING SINK SHALL BE PROVIDED WITH A SUPPLY OF POWDERED OR LIQUID CLEANSER. PRIORITY FOUNDATION VIOLATION COMBINED WITH ABOVE CITATION • OBSEVED NO HAND DRYING PROVISIONS AT HAND SINK IN THE DISHWASHING/REAR PREP AREA. EACH HAND WASHING SINK SHALL BE PROVIDED WITH INDIVIDUAL DISPOSABLE TOWELS, CONTINUOUS TOWEL SYSTEM, OR HEATED AIR DRYING DEVICE. PRIORITY FOUNDATION VIOLATION CITATION COMBINED WITH ABOVE VIOLATION
code 10Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010.
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: NO VOMIT OR DIARRHEA PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-005
code 5Priority
food left unprotected

Official wording: Food Separated And Protected
Inspector note: OBSERVED FOOD IN THE FREEZERS AND REFRIGERATORS WITH SOME WRAPPING REMOVED,AND PILED HIGH ON OTHER FOOD ITEMS. INSTRUCTED TO ORGANIZE, RE-WRAP AND MAINGTAIN
code 15
food not cooled down right

Official wording: Proper Date Marking And Disposition
Inspector note: VARIETY OF FOODS NOT PROPERLY LABELED ( CHICKEN, CORN BEEF HASH,DRESSINGS, COOKED BEEF, ETC.) STORED INSIDE 3 DOOR COOLER, COLD HOLD COOLER, AND REFRIGERATORS. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE PROPERLY LABELED TO INDICATE THE DAY OR DATE IN WHICH THE FOOD SHALL BE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005
code 23
consumer advisory missing

Official wording: Consumer Advisory Provided For Raw/Undercooked Food
Inspector note: NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS AND STEAK) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005
code 25
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: OBSERVED COOKED POTATOES BEING STORED BELOW TOOLS. INSTRUCTED TO RELOCATE TO FOOD STORAGE AREA.
code 39
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: FOUND NO WIPING CLOTHS STORED IN SANITATION SOLUTION. INSTRUCTED TO PROVIDE AND MAINTAIN
code 41
In-Use Utensils: Properly Stored

Inspector note: OBSERVED IN USE UTENSILS STORED BELOW THE GRILL WITH FOOD DEBRIS AND DIRT BUILD UP. INSTRUCTED TO CLEAN, SANITIZE AND PROPERLY STORE
code 43
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: OBSERVED 3 COMPARTMENT SINK DRAINING SLOWLY. INSTRUCTED TO REPAIR AND MAINTAIN
code 48
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: OBSERVED VENTILATION HOOD ABOVE GRILL, COOKING UTENSILS, FRYERS, AND ALL EQUIPMENT WITH EXCESSIVE GREASE BUILD UP AND DEBRIS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN
code 49
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: FOUND NO BACK FLOW DEVICE ON THE UTILITY SINK. INSTRUCTED TO PROVIDE AND MAINTAIN
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: OBSERVED CLUTTER, UNNECESSARY ITEM, BROKEN EQUIPMENT, PAPERWORK, EXCESSIVE EMPTY EGG CRATES, TOOLS, OLD BOOKS, PERSONAL ITEMS, ETC THROUGHOUT THE FACILITY. OBSERVED THE FLOORS, WALLS, CEILINGS WITH GREASE AND DUST BUILD UP THROUGHOUT THE FACILITY.INSTRUCTED TO DISCARD BROKEN EQUIPMENT, ORGANIZE, CLEAN AND MAINTAIN.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: OBSERVED 2 LIGHT FIXTURES IN THE PREP AREA MISSING LIGHT BULBS. INSTRUCTED TO PROVIDE AND MAINTAIN
code 56
allergen training missing

Official wording: Allergen Training As Required
Inspector note: All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).
code 58

What changed since the previous inspection?

Compared with Pass on October 6, 2017: 13 findings appeared for the first time. 2 findings recurred. 6 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.