The Art Institute Of Chicago

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings3
• critical findings1

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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 hot food shall be stored at a temperature of 140F or higher. FOUND ABOUT 9 SLICES OF SAUSAGE PIZZA STORED AT COUNTER TOP AT ROOM TEMPERATURE 85.3F, DICED HAM AND TURKEY BREAST AT 55.3F AT SALAD BAR WHERE NOT ENOUGH ICE IS USED TO KEEP FOOD CONTAINERS COLD, INSTRUCTED MGR TO KEEP POTENTIALLY HAZARDOUS FOODS STORED AT PROPER TEMPS, FOOD DISCARDED VALUES AT $10.00
  code 3Priority
• 🌡️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. NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.
  code 21
• 🧫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. HAND SINK BASIN NOT CLEAN, DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
  code 33

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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.