Sweetwater

August 17, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT 50.4F AIR TEMP, COOLER IS USED TO STORE PERISHABLES. INSTRUCTED MGR TO MAINTAIN COOLER TEMP AT 40F OR LOWER. COOLER IS TAGGED, NOT ALLOWED TO USE FOR PERISHABLE STORAGE, FAX A TAG REMOVAL REQUEST WHEN REPAIRED.
code 2Priority
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. FOUND ABOUT 2 LBS OF CHICKEN AT 59.4F, 2 LBS OF FRESH TUNA FILLET AT 54.3F, COOKED PASTA AT 58.1F, INSTRUCTED MGR TO KEEP ALL PERISHABLES AT 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $20.
code 3Priority
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 ABOUT 40 TO 50 LIVE FRUIT FLIES SCATTERED IN KITCHEN AREA, INSTRUCTED TO ELIMINATE FLIES FROM ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.
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. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. MUST LABEL ALL BULK FOOD CONTAINERS IN KITCHEN AREA.
code 30
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. STANDING STAGNATE WATER BEHIND ICE MAKER AND DISH MACHINE, INSTRUCTED TO ELIMINATE.
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 DUST BUILD UP IN WALK-IN COOLER AND MAINTAIN.
code 35
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. MUST KEEP REFRIGERATION THERMOMETER IN THE WARMEST PART OF COOLER, EASY TO MONITOR.
code 40

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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.