Sweet Station

November 2, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings15
critical findings2

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: EXPOSED HAND WASH SINK AT 1ST. FLOOR PREP AREA WITH NO PAPER TOWELS AND EXPOSED HAND WASH SINK ON 2ND. FLOOR PREP AREA WITH COLD WATER HANDLE STRIPPED. INSTRUCTED TO PROVIDE PAPER TOWELS AT SAID SINK AT ALL TIMES AND REPAIR COLD WATER HANDLE AT SAID SINK. EMPLOYEE PROVIDED PAPER TOWELS AT SAID SINK AND INSTRUCTED TO USE WASHBOWL IN STAFF TOILET ROOM ON 2ND. FLOOR WHICH IS APPROXIMATELY 5 FEET AWAY FROM SAID HAND SINK UNTIL COLD WATER HANDLE REPAIRED. CRITICAL 7-38-030 ISSUED.
code 11Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: 2 HANGING RAW DUCKS INSIDE WALK-IN COOLER AT 63.5F, 5 READY TO EAT, COOKED EGG CUSTARDS AT 85.2F, 5 COOKED HOT DOGS INSIDE BUNS AT 84.5F INSIDE UNREFRIGERATED NOR HEATED DISPLAY CASE, 12 INDIVIDUAL PORTIONS OF STICKY RICE ON TOP OF COUNTER TOP AT 78.4F, 12 PORK AND SESAME STUFFED FRIED BUNS ON TOP OF COUNTER TOP AT 108.7-122.1F, AND CONTAINER OF POOLED EGGS INSIDE PREP COOLER AT 56.5F AT TOP COMPARTMENT. INSTRUCTED TO MAINTAIN COLD FOODS AT 40F AND BELOW AND HOT FOODS AT 140F AND ABOVE. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID ITEMS, APPROXIMATE VALUE $50.00. CRITICAL 7-38-005(A) ISSUED.
code 3Priority
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 INTERIOR PANEL OF ICE MACHINE WITH BLACKISH, PINK, SLIMY SUBSTANCE IN CONTACT WITH ICE CUBES USED FOR PUBLIC CONSUMPTION. INSTRUCTED TO DISCARD ICE, CLEAN, AND SANITIZE ICE MACHINE. HELD FOR INSPECTION TAG PLACED ON UNIT. ALSO, FOUND READY TO EAT MEAT AND SESAME FRIED BUNS STORED ON TOP OF TRAY OFFERED FOR SALE AT FRONT COUNTER WITH NO COVER, LID, NOR SNEEZE GUARD TO PROTECT OPEN FOOD PRODUCTS FROM CUSTOMER MISHANDLING AND CONTAMINATION. MANAGER REMOVED PRODUCTS. SERIOUS 7-38-005(A) ISSUED.
code 16
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND ONE LIVE ROACH UNDER ONE COMPARTMENT SINK AROUND PIPING AT WALL BASE AT 1ST. FLOOR PREP AREA, ONE LIVE ROACH AT WALL BASE NEXT TO ICE MACHINE ON 2ND. FLOOR. FOUND 20 DEAD ROACHES SCATTERED ALONG WALL BASE AT DINING AREA, STAIRCASE LEADING TO 2ND. FLOOR PREP AREA, ON GLASS SHELF WITH RELIGIOUS STATUE ABOVE FRONT SERVICE AREA, INSIDE LIGHT SHIELDS AT PREP AREA, INSIDE TOASTER OVEN, AND ON TOP OF CUTTING BOARD. FOUND 5 FRUIT FLIES AT WALL AND CEILING AT FRONT DISPLAY CASE. ALSO, NOTED 10 RAT DROPPINGS UNDER TABLE AT WALL BASE ON 2ND. FLOOR. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS/EQUIPMENT, RECOMMEND PEST CONTROL TO SERVICE PREMISES. ALSO, REAR EXIT DOOR WITH 1 INCH GAP UNDER SAID DOOR. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN AND PREVENT PEST ENTRY. SERIOUS 7-38-020 ISSUED.
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS ON 2ND. FLOOR, READY TO EAT, PREPARED FOODS INSIDE WALK-IN COOLER AND REFRIGERATION UNITS. LABEL PACKAGED FROZEN FOOD ITEMS INSIDE WALK-IN FREEZER.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO PROPERLY STORE MULTI-USE KNIVES INVERTED IN CLEAN, DESIGNATED AREA AND REMOVE FROM STORING BETWEEN PREP TABLES.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REMOVE ALL PLASTIC, CLOTH, AND ALUMINUM LINING FROM RACKS/SHELVES. REMOVE MILK CRATES FROM 2ND FLOOR AND REPLACE WITH RACKS/SHELVES TO STORE STOCK ITEMS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN AND SANITIZE THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT, VENTILATION HOOD/FILTERS, PREP SHELVES, PREP TABLES, CUTTING BOARDS, INTERIOR OF TWO COMPARTMENT SINK AT TEA STATION, UNDER, AROUND SINKS/REFRIGERATION UNITS, DRY STORAGE RACKS, REAR STORAGE AREA BY EXIT DOOR, SEATING BOOTHS, AND FAN GRID COVERS INSIDE WALK-IN COOLER.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. KEEP FLOORS DRY AROUND THREE COMPARTMENT, TWO COMPARTMENT SINK, AND PREP AREA ON 2ND FLOOR. REGROUT FLOOR TILES AS NEEDED ON 2ND. FLOOR. DETAIL CLEAN FLOORS THROUGHOUT PREMISES TO REMOVE FOOD DEBRIS AND BLACK STAINS.
code 34
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. CLEAN SOILED CEILING PANELS AT 2ND FLOOR PREP AREA, SEAL OPENINGS AROUND PIPING AND CONDUITS AT CEILING/ AND WALL BASE ON 1ST. FLOOR AND 2ND FLOOR. CLEAN DUSTY CEILING VENTS AT 2ND. FLOOR PREP AREA. SEAL CRACKS/CREVICES AT 1ST. AND 2ND FLOOR ALONG WALL BASE TO PREVENT PEST HARBORAGE. PAINT RAW WOOD SURFACE AT UPPER WALL IN DINING AREA. SEAL OPENINGS BETWEEN DINING BOOTHS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELDS WITH END CAPS FOR FOOD DISPLAY CASE AT FRONT SERVICE AREA AND REPLACE LIGHT BULBS AT VENTILATION HOODS.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: PROVIDE VENTILATION ABOVE HOT TEA UNIT. PROVIDE SINK STOPPERS FOR THREE COMPARTMENT SINK. PROVIDE BACKFLOW PREVENTION DEVICE AT WATER LINE AT TEA UNIT. REPLACE LEAKS AT COLD WATER HANDLES AT UTILITY SINK. PROVIDE COLD AND HOT WATER HANDLES THAT CORRESSPOND TO HOT AND COLD WATER AT HAND WASH SINK IN 1ST. FLOOR PREP AREA.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE METAL STEM THERMOMETERS TO CHECK INTERNAL FOOD TEMPERTURES.
code 40
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. REMOVE CARDBOARD BOXES FROM OUTSIDE GARBAGE AREA, ORGANIZE CLUTTERED STORAGE AREAS, REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. FOODHANDLERS MUST WEAR PROPER HAIR RESTRAINTS WHILE HANDLING FOODS.
code 42

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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.