St Rest Country Kitchen

February 7, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings10
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: WALK-IN COOLER IN REAR NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMPERATURE RECORDED AT 48.8F-UNIT TAGGED HELD FOR INSPECTION, INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES. UNIT MUST NOT BE USED UNTIL REPAIRED AND RE-INSPECTED BY THE CDPH-CITATION ISSUED-CRITICAL 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: COOKED GREENS-65.6F, CANDIED YAMS-67.5F, BAKED CHICKEN-57.8F, EGGS-50.1F, EGGS-67.1F, BUTTERMILK-47.6F, BEEF RIBS-47.1F, SPARE RIBS-57.1F,GROUND BEEF-47.6F, CHICKEN BREAST-51.1F, MEATLOAF-54.4F-ALL COOKED FOODS THAT ARE PLACED IN REFRIGERATION AND COOLED MUST BE COOLED IN SHALLOW CONTAINERS AND MUST REACH THE REQUIRED COLD HOLDING TEMPERATURE OF 40 DEGREES OR BELOW WITHIN 6 HOURS(140F-70F IN 2 HOURS AND FROM 70F-40F IN 4 HOURS). ALL COOKED FOODS SHOULD ALSO BE LABELED WITH TIME PLACED IN REFRIGERATION AND THIS SHOULD BE DOCUMENTED DAILY (COOLING LOGS)-CITATION ISSUED-CRITICAL 7-38-005(A). APPROXIMATELY 200LB VOLUNTARILY DISCARDED.
code 3Priority
Adequate Number, Convenient, Accessible, Properly Designed And Installed

Inspector note: PIPES UNDERNEATH EXPOSED HAND SINK IN FOOD PREP AREA IN POOR REPAIR, WATER DRAINING INTO MOP BUCKET) AND COLD WATER KNOB MISSING-MUST REPAIR SINK-CITATION ISSUED-SERIOUS 7-38-030.
code 26
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL BULK FOOD STORAGE CONTAINERS MUST BE LABELED.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: PAINT ALL RUSTY SHELVES UNDERNEATH ALL PREP TABLES. REPLACE ALL LIDS TO BUS PANS THAT IN POOR REPAIR.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF WALK-IN COOLER(INCLUDING FAN GUARDS), ALL PREP TABLES AND SHELVES IN KITCHEN AREA, EXTERIORS OF ALL BULK FOOD STORAGE CONTAINERS, EXTERIORS OF ALL PLASTIC BUS PANS USED AS FOOD STORAGE CONTAINERS, ALL EXTERIORS OF METAL FOOD STORAGE CONTAINERS, HOOD ABOVE COOKING EQUIPMENT, SIDES OF ALL COOKING EQUIPMENT, INTERIORS OF STOVE/OVEN & LARGE DOUBLE OVEN, CAN OPENER & HOLSTER ON PREP TABLE, DEEP FREEZER AND GRILL.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS THROUGHOUT FOOD PREP AND REAR AREAS MUST BE DETAILED CLEANED ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDES COOKING EQUIPMENT) THROUGHOUT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WALLS IN FRONT PREP AREA MUST BE PAINTED. CEILING TILES IN FRONT PREP AREA MUST BE REPLACED. ALL HOLES IN WALLS IN REAR NEED REPAIRING ALL LOOSE WALL COVE AND BASEBOARDS MUST BE SEALED. CLEAN AND/OR REPLACE ALL UNCLEAN/STAINED LIGHT SHIELDS THROUGHOUT.
code 35
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: REPAIR/REPLACE MECHANICAL VENTILATION IN BOTH WASHROOMS.
code 37
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: REAR GATED OUTSIDE AREA NOT PROPERLY MAINTAINED, MUST REMOVE ALL UNNECESSARY ARTICLES FROM THIS AREA.
code 41

What changed since the previous inspection?

Compared with Pass on June 30, 2011: 5 findings appeared for the first time. 5 findings recurred. 1 previous finding 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.