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Tac Quick

June 14, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings2

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Failed findings

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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN AT TEMP OF 48.5F; COOKED TOFU AT TEMP OF 48.7F;FRESH EGGS AT TEMP OF 48.6F;RAW SHRIMP AT TEMP OF 46.4F;AND RAW SQUID AT TEMP OF 45.8F,COOKED FOOD WAS COOKED ON 6-13 10;ALL FOOD MENTIONED WAS STORED IN 2 DOOR REFRIGERATOR, WHICH MAINTAINS TEMPERATURE OF 40.1F.FOOD DISCARDED AND DENATURED.POUNDS 6, VALUE 25. CRITICAL VIOLATION:7-38-005(A) HOOOO58584-14.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED EMPLOYEE WASHING AND RINSING POTS,AND UTENSILS AT 3 COMPARTMENT SINKS,WITHOUT USING SANITIZING SOLUTION.INSTRUCTED TO SET UP 3 COMPARTMENT SINK:WASH, RINSE AND SANITIZE(100 PPM).3 COMPARTMENT SINK SET UP AFTER MY REQUEST.CRITICAL VIOLATION:7-38-030 HOOOO58584-14
code 8Priority
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.DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,INCLUDED DEEP FRYERS(GREASE BUILD-UP).NEED TO CLEAN PIPE BEHIND COOKING EQUIPMENT(GREASE BUILD-UP).
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.DETAIL CLEAN UNDER AND AROUND COOKING EQUIPMENT ,INCLUDED AROUND THE WHEELS OF EQUIPMENT(GREASE BUILD-UP).
code 34
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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.REMOVE UNNECESSARY ARTICLES FROM OUTSIDE(REAR DOOR)UNDER THE STAIRCASE(DIRTY POT WITH DIRTY OIL,MOPS, BROOMS ETC).USE ELEVATED SHELF TO STORE ITEMS NEEDED.SEAL BURROW HOLE ON GROUND UNDER WINDOW(SOUTH CORNER).
code 41

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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.