Sweet Tarts Chicken Inc.

October 4, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings1

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.OBSERVED HAND SINK IN FOOD PREP AREA NOT ACCESSIBLE OBSERVED A LARGE PLASTIC CONTAINER,2-SMALL CONTAINERS IN SINK BASIN & A CHAIR IN FRONT OF HAND SINK.INSTRUCTED MANAGER TO REMOVE ARTICLES FROM SINK & KEEP ACCESSIBLE AT ALL TIMES TO WASH HANDS.(7-38-030)CRITICAL.CITATION ISSUED.
code 11Priority
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.OBSERVED EVIDENCE OF MORE THAN 25 RODENT DROPPINGS SCATTERED ON FLOOR NEXT TO FURNANCE,CHEST FREEZER,ON SHELVING UNITS AT SERVICE COUNTER,MOTOR OF REACH IN COOLER,ALSO FRONT DOOR NOT TIGHT FITTING.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,RODENT PROOF DOOR.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 10/4/11.SERIOUS (7-38-020)CITATION ISSUED.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANGER CERTIFICATE POSTED TO VIEW & NO MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED & SERVED SUCH AS HAMBURGERS,CHICKEN,FRENCH FRIES,ETC.MUST PROVIDE & POST A CERTIFIED FOOD MANAGERS CERTIFICATE.SERIOUS (7-38-012)CITATION ISSUED.
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE SINK STOPPERS.MUST REMOVE RUST FROM PREP TABLES.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN FILTERS,DEEP FRYERS,MICROWAVE,HOOD,PREP TABLES.MUST DEFROST CHEST FREEZER.
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.MUST CLEAN FLOORS ALONG WALL BASES THROUGHOUT.
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.MUST CLEAN WALLS THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED CEILING IN PREP AREA.MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN PREP AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE LIGHT SHIELDS & END CAPS IN PREP AREA.REPLACE BURNT OUT LIGHT BULBS IN SAME AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE VENTILATION IN TOILET ROOM,SLOW DRAIN AT FAR LEFT COMPARTMENT AT 3- COMP SINK.MUST PLACE GRILL UNDER VENTILATION HOOD.
code 38
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.MUST REMOVE SHOES & OTHER ARTICLES FROM SHELVING UNITS AT SERVICE COUNTER.
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.MUST PROVIDE A HAIR RESTRAINT FOR FOOD HANDLER.
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.