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Sweet Station

November 10, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint Re-Inspection
failed findings11
critical findings3

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: FOUND NO PAPER TOWELS AT WASHBOWL IN STAFF TOILET ROOM AND EXPOSED HAND WASH SINK ON 1ST. FLOOR PREP AREA. ALSO, HOT WATER HANDLE STRIPPED FROM WASHBOWL IN STAFF TOILET ROOM. MANAGER PROVIDED PAPER TOWELS AT SAID SINKS AND HOT WATER HANDLE REPLACED/REPAIRED DURING INSPECTION. CRITICAL 7-38-030 ISSUED.
code 12Priority
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. FOUND FRONT HOT HOLDING DISPLAY UNIT AT IMPROPER TEMPERATURE OF 88.3F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 140F OR HIGHER AT ALL TIMES. HELD FOR INSPECTION TAG PLACED ON UNIT. FAX LETTER TO 312-746-4240 WHEN UNIT MAINTAINS PROPER HOT HOLDING TEMPERATURE. CRITICAL 7-38-005 (A) ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher. FOUND READY TO EAT POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE SAID HOT HOLDING UNIT: 7 HOT DOG FILLED BUNS, 6 FRIED PORK BALLS, 12 EGG CUSTARDS AT 82.1-100.2F. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID ITEMS. APPROXIMATE VALUE $25.00. INSTRUCTED TO MAINTAIN HOT FOOD TEMPERATURE AT 140F AND ABOVE AT ALL TIMES. CRITICAL 7-38-005(A) ISSUED.
code 3Priority
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 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, INTERIOR OF TWO COMPARTMENT SINK AT TEA STATION, UNDER, AROUND SINKS/GASKETS INSIDE REFRIGERATION UNITS, REAR STORAGE AREA BY EXIT DOOR, SEATING BOOTHS, AND FAN GRID COVERS INSIDE WALK-IN COOLER.
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. 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 AND HAND WASH SINK ON 2ND. FLOOR.
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
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

What changed since the previous inspection?

Compared with Fail on November 2, 2010: 2 findings appeared for the first time. 9 findings recurred. 6 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.