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Sola Restaurant

June 17, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings3

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Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: Shellfish shall be obtained from an approved source and kept in their original package until sold. FOUND 18 POUNDS OF FRESH SHELL FISH(OYSTERS)WITHOUT SHELL FISH TAG PROVIDED WITH PRODUCTS OR NOR ON FILE.SHELL FISH TAG MUST BE MAINTAINED WTH PRODUCTS UNTIL IS COMPLETELY FINISHED THAN KEPT ON FILE FOR 90 DAYS.FOOD DISCARDED AND DENATURED.POUNDS 18, VALUE 11.77.CRITICAL VIOLATION:7-38-005(B2) H000073159-18
code 1Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:50F(ALSO THEIR OWN THERMOMETER SHOWED 50F).POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT:COOKED GNOCCHI,VEGETABLES,PORK ETC.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE COOLER.FAX A LETTER WHEN UNIT MAINTAINS 40F AND BELOW.CRITICAL VIOLATION:7-38-005A H000073159-18
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOO AT IMPROPER TEMPERATURE, STORED FROM ABOVE COOLER.COOKED GNOCCHI AT TEMP OF 53.4F, COOKED ONIONS AT TEMP OF 52.7F.LENTILS AT TEMP OD 52.8F; COOKED VEGETABLES AT TEMP OF 52.7F; COOKED ASPARAGUS AT TMP OF 53.6F COOKED POTATOES AT TWMP OF 52.5F; COOKED PORK AY TEMP OF 53.5F.FOOD WERE STORED IN UNIT FROM THE NIGHT BEFORE.FOOD DISCARDED AND DENATURED.POUNDS 25, VALUE 70.CRITICAL VIOLATION:7-38-005(A) H000073160-10
code 3Priority
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: PROPERLY STORED SINGLE SERVICE ARTICLES(FOOD CONTAINERS)IN BASEMENT AREA.STORE IT ON SHELVE OR ELEVATED IT 6" OOF THE FLOOR.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR OF DEEP FRYERS(GREASE BUILD-UP).
code 33

What changed since the previous inspection?

Compared with Pass on January 8, 2010: 5 findings appeared for the first time. 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.