Soul Food

August 30, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings11
critical findings3

← Back to the current restaurant page

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. OBSERVED NO HAND SINK BEHIND COUNTER IN FOOD SERVICE AREA,MUST INSTALL WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE,SOAP,TOWEL DEVICE.
code 11Priority
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. PREMISES DOES NOT HAVE ADEQUATE REFRIGERATION FOR MENU PROVIDE,FOODS ,MUST PROVIDE ADDITIONAL COOLER.
code 2Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. FOUND NO HOT WATER ON PREMISES,MUST PROVIDE.
code 9Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND STEAMTABLE FOR SELF-SERVICE OR FOR DINNING ROOM SERVICE,OPEN AREA NOT PROVIDED WITH SNEEZE GUARD TO PROPERLY PROTECT FOOD DURING SERVICE. MUST INSTALL.
code 16
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST PROVIDE ORIGINAL CITY FOOD SANITATION CERTIFICATE,OR MUST PROVIDE PAID RECIEPT FOR COPY OR ENROLLMENT AT NEXT INSPECTION.
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NO WATER AT 3-COMP SINK ,MUST PROVIDE.
code 24
Adequate Number, Convenient, Accessible, Properly Designed And Installed

Inspector note: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. FOUND INADEQUATE HAN WASHING FACILITIES IN MEN"S AND LADIES WASH ROOMNO WATER AT HAND SINK/LADIES,MEN"S/COLD WATER HANDLE,NO WATER.MUST REPAIR.
code 26
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. MUSTB CLEAN/SANITIZE ALL EQUIPMENT,STORAGE SHELVING UNITS,ALL STORAGE CABINETS,UNDER STEAMTABLE ETC.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MUST INSTALL MISSING CEILING TILES,DAMAGE/SOILED, THRU-OUT,AND REPAIR LOOSE BASEBOARD BEHIND RADIATOR,FRONT DOOR.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKY PIPE UNDER HAND SINK IN MEN"S WASH ROOM. ALSO, MUST REMOVE ANY COOKING EQUIPMENT/DEEP FRYERS UNDER VENTILATION HOOD.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE ALL REPAIR TOOLS EQUIPMENT OUT OF PREP AREA AND STORAGE CABINETS.
code 41

Browse this restaurant's inspections

More restaurants in West Pullman

See every restaurant in West Pullman →

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.