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Szymanski Deli & Liquor

June 21, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: Facilities not maintaining proper temperature. Found open sausage display cooler at 69.1 F while storing potentially hazardous foods. Instructed that cooler must maintain 40 F or below. Critical citation issued 7-38-005(A). "Held for Inspection" tag placed on cooler.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Found assorted hanging sausage behind deli counter at 63.4 F to 68.3 F. Establishment has labortary testing indicating water activity higher then .85. Instructed that water activity must be .85 or less for product to be shelf-stable. Critical citation issued 7-38-005(A). Manager voluntarily denatured and discarded. Value $274.48, 85lbs
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: Evidence of live insects on premises. Observe gnats in bakery area around bags of dry ingredients approximately 10 and on second kitchen storage area approximately 5 gnats. Instructed to detail clean area and remove all live activity. Front exit door has 1/4 gap at bottom. Instructed to repair exit door to prevent rodent and insect entry. Serious citation 7-38-020.
code 18
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: Dish washing facilities not maintained or operated. Establishment has four-three compartment sinks. While draining the water in the middle of three of three compartment sinks-rear, meat and second floor kitchen water coming up left and right sides of sink with various food particles. Instructed to detail clean grease trap and drainline to prevent inadequate disposal of waste water. serious citation issued 7-38-030.
code 24
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Sinks, storage shelves, coolers and cooking equipment not cleaned. Instructed to detail clean and sanitize.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: Floor behind equipment and in prep area not cleaned. Instructed to detail clean and remove excessive water on floor.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Ceiling and walls in areas not maintained. Instructed to remove chipped paint and repaint walls and replace all damaged/water stained ceiling tile.
code 35

What changed since the previous inspection?

Compared with Pass on March 22, 2010: 6 findings appeared for the first time. 1 finding recurred. 2 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.