Cooked?✓!
Spinzer Restaurant
June 12, 2018 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings14
- critical findings3
Failed findings
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food from a questionable sourcecriticalOfficial wording: Adequate Number, Convenient, Accessible, Designed, And MaintainedInspector note: OBSERVED FRONT PREP EXPOSED HAND SINK NOT ACCESSIBLE. FOUND BLOCKED BY SHELVING WITH STORED ITEMS ON SHELVING. ALSO REAR PREP EXPOSED HAND SINK NOT ACCESSIBLE FOR WASHING HANDS, DIRTY POTS AND PANS BEING STORED INSIDE THE SINK. INSTRUCTED HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. MANAGEMENT REMOVED. CRITICAL VIOLATION 7-38-030.
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. FRONT PREP ONE DOOR COOLER RANGING IN TEMPERATURES BETWEEN 43.7F TO 47.1F WITH YOGURT FOUND AT 51.3F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES: CHICKEN AND CHEESE PATTIES AT 125.6F, VEGETABLE FRITTERS AT 129.2F BOTH IN HOT HOLDING DISPLAY CASE. YOGURT AT 51.3F IN SMALL ONE DOOR COOLER. CHIC PEAS AT 103.7F IN HOT HOLDING UNIT. INSTRUCTED ALL COLD FOODS MUST BE HELD AT 40F OR BELOW. HOT FOODS HELD AT 140F OR ABOVE. 10 LBS WITH AN ESTIMATED VALUE OF $20.00 DISCARDED. CRITICAL VIOLATION 7-38-005(A).
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surfaces not properly sanitizedOfficial wording: Food Protected During Storage, Preparation, Display, Service And TransportationInspector note: OBSERVED FOODS NOT PROTECTED DURING STORAGE IN THE FOLLOWING COOLERS: OBSERVED RAW BEEF STORED ON TOP SHELVING DIRECTLY ABOVE FRESH CILANTRO AND COOKED FOODS. RAW EGGS STORED DIRECTLY ON TOP OF CONTAINERS OF COOKED MEATS BOTH INSIDE THE REAR PREP TALL REACH-IN COOLER. OBSERVED RAW CHICKEN AND RAW BEEF STORED OVER COOKED RICE AND RAW EGGS STORED OVER FRESH TOMATOES AND PREPARED SAUCES BOTH INSIDE THE WALK-IN COOLER. INSTRUCTED TO PROPERLY STORE ALL POTENTIALLY HAZARDOUS FOODS AT ALL TIMES IN ALL COOLERS. MANAGEMENT REARRANGED BOTH COOLERS. SERIOUS VIOLATION 7-38-005(A).
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INITIAL INSPECTION WHILE FOODS WERE BEING PREPARED AND SERVED TO A CUSTOMER. MANAGER WAS TELEPHONED UPON MY ARRIVAL AND ARRIVED ONE HOUR LATER. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: ALL PRE-PACKAGED PREPARED FOODS IN FRONT DISPLAY COOLER FOR SALE MUST BE PROPERLY LABELED WITH PRODUCT NAME, LIST OF INGREDIENTS, BUSINESS NAME AND ADDRESS. ALL PREPARED FOODS IN BASEMENT PREEZERS MUST BE LABELED AND DATED.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: RAW WOODEN SHELVING IN THE FRONT PREP MUST BE PAINTED/SEALED.--- DIRTY SHELVING NOTED IN THE 1ST FLOOR WASHROOM, AND ALL SHELVING THROUGHOUT 1ST FLOOR REAR PREP. MUST CLEAN ANS MAINTAIN.---MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE FREEZERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE BASEMENT. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING. DIRTY FLOORS UNDER THE BASEMENT TO GO CONTAINER STORAGE. MUST CLEAN AND MAINTAIN.---ALL STORED ITEMS MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE THROUGHOUT THE FRONT PREP AND BASEMENT DRY STORAGE.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: MUST INSTALL A SMOOTH, CLEANABLE CEILING ABOVE ALL PREP, FOOD STORAGE AND DISH WASHING AREAS THROUGHOUT THE BASEMENT OR ENCASE ALL PLUMBING PIPING WITH HARD PLASTIC.---WALLS IN POOR REPAIR WITH OPEN SEAMS, CRACKS, CREVICES AT THE 1ST FLOOR REAR PREP AND 1ST FLOOR WASHROOM. MUST REPAIR TO BE SMOOTH AND CLEANABLE.---DIRTY WALLS AND CEILING THROUGHOUT THE 1ST FLOOR REAR PREP WITH EXCESSIVE GREASE AND FOOD SPLATTER. DIRTY WALL AT THE BASEMENT TO GO STORAGE SHELVING. MUST CLEAN AND MAINTAIN ALL.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: EXCESSIVE GREASE AND FOOD SPLATTER ON LIGHT SHIELD THROUGHOUT THE 1ST FLOOR REAR PREP AND MISSING SHIELD END CAPS IN SAME AREA. MUST CLEAN AND REPLACE SHIELD END CAPS.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: MUST INSTALL AN HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS AT THE THREE COMPARTMENT SINK IN THE BASEMENT DRY FOOD STORAGE ROOM. SINK BEING USED TO WASH DISHES AT THIS TIME.---INOPERABLE VENTILATION ABOVE THE BASEMENT PREP GAS STOVES AND NO VENTILATION ABOVE THE LARGE GAS BREAD OVEN MUST PROVIDE VENTILATION OR REMOVE OVEN.---PLASTIC BAG BEING USED AS A MEANS OF REPAIR UNDER THE BASEMENT PREP EXPOSED HAND SINK. MUST REMOVE PLASTIC BAG AND PROPERLY REPAIR.
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: MUST PROVIDE INTERNAL THERMOMETERS FOR ALL COOLERS, FREEZERS.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: EMPLOYEES MUST NOT STORE BICYCLES INSIDE THE BASEMENT PREP AREA.
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Food Handler Requirements MetInspector note: NO PROOF OF TRAINING, PROOF OF NEW EMPLOYEE STATUS OR CERTIFICATES AVAILABLE FOR ALL EMPLOYEES WORKING AT THIS TIME OF INSPECTION. MUST PROVIDE DOCUMENTATION FOR ALL REQUIRED EMPLOYEES.
What changed since the previous inspection?
Compared with Pass on November 7, 2017: 14 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.