Cooked?✓
Tanuki
June 10, 2016 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeCanvass
- failed findings4
- critical findings1
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES THROUGHOUT KITCHEN. NOTED SHRIMP (70 DEGREES F) AND COOKED VEGETABLES (72 DEGREES) HELD AT AMBIENT TEMPERATURE. ALSO NOTED TOFU STORED ON ICE AT 65 DEGREES F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED 2 LBS OF PRODUCT WORTH $40. INSTRUCTED THAT ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 140 DEGREES OR ABOVE AND ALL COLD POTENTIALLY HAZARDOUS FOODS BE STORED AT 40 DEGREES OR BELOW. CRITICAL VIOLATION: 7-38-005(A)
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: FOUND BULK FOOD NOT LABELED.(RICE, FLOUR, SUGAR,ETC.) MUST LABEL BULK FOOD.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
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Food Handler Requirements MetInspector note: FOODHANDLERS AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATES. MUST PROVIDE.
What changed since the previous inspection?
Compared with Pass on October 27, 2015: 4 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.