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Sophie's

June 3, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings2

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NO SOAP OR SANITARY HAND DRYING DEVICE AT THE HAND SINK IN THE BAR AREA. MUST PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030
code 12Priority
Wash And Rinse Water: Clean And Proper Temperaturecritical

Inspector note: WASH WATER AT THE THREE COMPARTMENT SINK NOTED AT IMPROPER TEMPERATURES RANGING BETWEEN 75-100 DEGREES F. MUST PROVIDE WARM WATER BETWEEN 110-120 DEGREES F FOR MANUAL DISH WASHING AT THE THREE COMPARTMENT SINK. CRITICAL CITATION ISSUED 7-38-030
code 7Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN ALL COOKING EQUIPMENT AND COOLERS. REMOVE GREASE AND FOOD DEBRIS.
code 33
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST MINIMIZE CLUTTER IN REAR STORAGE CLOSET AND BETEER ORGANIZE REMAINING ITEMS. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: MUST PROVIDE SANITARY CONTAINERS TO PROPERLY STORE ALL ICE DISPENSING UTENSILS.
code 43
Food Handler Requirements Met

Inspector note: MUST PROVIDE IDPH FOOD HANDLER CERTIFICATIONS FOR EMPLOYEES AS REQUIRED.
code 45

What changed since the previous inspection?

Compared with Pass on October 15, 2014: 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.