Cooked?✕
Tahoora Sweets & Bakery
April 19, 2017 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings9
- critical findings3
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: NOTED TEMPERATURE OF SERVICE COOLER AT THE FIRST PREP AREA TO BE IMPROPER AT 50.2F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS (HOT AND COLD) TO BE IMPROPER:-BEEF 46.4F, CHICKEN 45.9F, YOGURT 47.7F/52.1F, SAMOSA(BEEF:-116.4F, CHICKEN 133.9F), CHICKEN PUFF 106.3F, BEEF PUFF 133.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 40 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: NOTED EMPLOYEES WASHING AND RINSING DISHES AT THE PREP AREA BUT NOT SANITIZING. EMPLOYEES RINSING EQUIPMENT USING RUNNING WATER AND SPRAYER. INSTRUCTED TO ALWAYS SET UP THE 3 COMPARTMENT SINKS WITH WASH, RINSE AND SANITIZE AT ALL TIMES DISHES ARE WASHED. CRITICAL VIOLATION #7-38-030
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toxic items stored near foodOfficial wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The InspectorsInspector note: NOTED OVER 50 MICE DROPPING ON THE SECOND FLOOR PREP AREA ALONG WALL BASE, ON EQUIPMENT AND ON SHELVING WHERE EQUIPMENT ARE STORED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS.RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CRITICAL VIOLATION #7-38-020
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS STORED INSIDE GROCERY BAGS. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: NOTED DIRTY CUTTING BOARDS WITH DEEP CUTS AT THE PREP TABLE FIRST FLOOR. INSTRUCTED TO DETAIL CLEAN AND SMOOTHEN SURFACE.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: NOTED ALL OF THIRD FLOOR USED FOR DRY STORAGE AREA WITH CARPETED FLOOR. INSTRUCTED TO REMOVE THE CARPET AND PROVIDE CLEAN AND EASILY CLEANABLE FLOOR.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: NOTED MISSING PANEL INSIDE UTILITY ROOM ON THE SECOND FLOOR AND STAINED WALLS BY THE COOKING STOVE ON THE SAME. INSTRUCTED TO REPLACE MISSING TILE AND CLEAN AND MAINTAIN WALLS.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: NOTED HEAVY CLUTTER AT THE REAR ENDS OF THE THIRD FLOOR DRY STORAGE AREA. INSTRUCTED TO ORGANIZE, WRAP ALL UNUSED EQUIPMENT AND ORGANIZE OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
What changed since the previous inspection?
Compared with Pass on August 15, 2016: 9 findings appeared for the first time. 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.