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Szalas Restaurant

December 8, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
critical findings0

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Failed findings

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 MANAGER ON SITE WHILE FOOD IS BEING PREPARED & SERVED SUCH AS (SOUP,COLESLAW,RICE).MUST BE ON SITE AT ALL TIMES FOOD IS BEING PREPARED & SERVED.A CERTIFIED MANAGER ARRIVED ON SITE AT 3:05 P.M. AFTER FULL INSPECTION WAS DONE & CITATION WRITTEN.LETTER FAXED OVER FROM COMPANY AFTER INSPECTION ALSO.
code 21
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.MUST LABLE & DATE COOKED FOODS IN COOLERS & BULK FOOD STORAGE CONTAINERS.
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.MUST STORE SILVERWARE PROPERLY.MUST INVERT ALL MULTIUSE UTENSILS ON SHELVING UNITS.
code 31
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 REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER,PREP TABLES,VENTILATION VENTS,ICE BUILD UP FROM COMPRESSOR UNIT IN WALK IN FREEZER.
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 INTERIOR & EXTERIOR OF DEEP FRYERS,SHELVING UNITS IN BOTH WALK IN COOLERS.
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 FLOOR BEHIND COOKING EQUIPMENT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN PREP AREA.
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 REPAIR OR REPLACE DAMAGED DOOR SWEEPS ON FRONT & REAR DOORS.
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.MUST REPLACE CRACKED LIGHT SHIELD OVER 3- COMPARTMENT SINK IN DISH WASHING 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 REMOVE PROPANE TANK FROM PREMISES,GARDEN HOSE ATTACHED TO SINK IN PREP AREA TO FILL POT ON STOVE.MUST REPAIR OR REPLACE BAR 3- COMPARTMENT SINK COLD HANDLE FAUCET IN POOR REPAIR,SLOW DRAIN AT SAME & MEN'S 1ST HAND SINK .
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.WALK IN FREEZER.
code 40
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees must wear garments that are clean and of washable character and nature.OBSERVED FOOD HANDLER WORK SHIRT TORN FROM UPPER CHEST DOWNWARD.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST REMOVE ICE SCOOP FROM INSIDE OF ICE IN ICE MACHINE,MUST STORE ICE SCOOP IN CLEAN CONTAINER.
code 43

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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.