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Su Casa

June 21, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings1

Failed findings

hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED THE COOK CHANGING TASKS (I.E.-HANDLING A WIPING CLOTH THEN PLATING AN ORDER) WITHOUT WASHING HIS HANDS BETWEEN JOB CHANGES (7-38-010-A). INSTRUCTED TO WASH HANDS AT EVERY CHANGE IN TASKS. All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.
code 6Priority
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: 2-COMP SINK IN KITCHEN IS SLOWLY BACKING-UP WASTE WATER ON SINK DRAINS-MUST FIX/CLEAN GREASE TRAP (7-39-030). 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.
code 24
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: FOLLOWING NEED CLEANING: EXTERIOR OF COOKING EQUIPMENT, FAN GUARDS OF ALL COOLERS THRU-OUT, INTERIOR OF FRYERS & STOVE/OVEN-DUE TO GREASE/FOOD DEBRIS/DUST. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS UNDER, BEHIND, AROUND ALL EQUIPMENT IN KITCHEN & IN WALK-IN COOLER MUST BE FREE OF DEBRIS/CLUTTER/DIRT & KEPT DRY AT ALL TIMES. FLOOR IN BACK HALLWAY (BETWEEN THE 2-RESTAURANTS) MUST BE RE-SURFACED & SMOOTH-OUT TO PREVENT POOLING WATER & PEST BREEDING SITES. CRACKED FLOOR TILES IN KITCHEN MUST BE FIXED ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: FILTERS AT HOOD OF COOKING EQUIPMENT, VENT ABOVE DISHMACHINE, FAN GUARDS OF MOST COOLERS MUST BE FREE OF DUST/GREASE BUILD-UP. The walls and ceilings shall be in good repair and easily cleaned.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ANY MILK CRATES USED FOR DRY/COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY CLEANING/PEST MONITORING. 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.
code 41

What changed since the previous inspection?

Compared with Pass on February 3, 2010: 4 findings appeared for the first time. 2 findings recurred. 3 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.