Cooked?✓!
The Banana Leaf
May 6, 2014 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass Re-Inspection
- failed findings10
- 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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS SITTING OUT AT ROOM TEMPERATURE: COOKED FISH-105F, JERK CHIUCKEN WINGS-99F, JERK CHICKEN-80.5F JERK CHICKEN-47.2F. INSTRUCTED TO COOK ALL CHICKEN TO AN INTERNAL TEMPERATURE OF 165F AND FISH TO 145F AND TO COOL IN SHALLOW CONTAINERS IN REFRIGERATION AT 40 DEGREES OR BELOW AND TO DOCUMENT ALL TEMPERATURES. WHEN COOLING COOKED PRODUCTS TEMPERATURES MUST BE RECORDED AND HOT FOODS MUST BE COOLED IN 6 HOURS( 140 TO 70 IN 2 HOURS AND FROM 70-40 IN 4 HOURS). INSTRUCTED TO DICARD ALL PRODUCTS AT IMPROPER TEMPERATURES. CRITICAL VIOLATION 7-38-005(A).
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* Inspection Report Summary Displayed And Visible To All CustomersInspector note: INSPECTION REPORT SUMMARY NOT POSTED AND VISIBLE TO CUSTOMERS. SERIOUS VIOLATION 7-42-010(B).
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: ALL COOKED AND PREPARED FOODS REMOVED FROM ORIGINAL CONTAINERS MUST BE LABELED AND DATED WHEN HELD UNDER REFRIGERATION MORE THAN 24 HOURS.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: ALL SINGLE-SERVICE UTENSILS MUST BE STORED IN CLEAN CONTAINERS WITH HANDLES UP OR OUT TO PREVENT CONTAMINATION.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: ALL FOOD STORAGE CONTAINERS THAT ARE NO LONGER EASILY CLEANABLE MUST BE REPLACED.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF STEAM TABLE, COOKING STOVE, COOLERS, FREEZERS, PREP TABLES(INCLUDING LEGS AND WHEELS), ALL SINKS, STORAGE SHELVES IN FRONT SERVICE COUNTER AREA AND IN REAR, ALL OTHER COOKING EQUIPMENT ON PREMISES, EXTERIORS OF ALL UNCLEAN STORAGE CONTAINERS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT, FOOD DEBRIS, GREASE). REPLACE ALL BROKEN FLOOR TILES THROUGHOUT.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: CLEAN WALLS THROUGHOUT WHERE NEEDED,
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: REPLACE BLOWN LIGHT INSIDE HOOD ABOVE COOKING EQUIPMENT.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: ELIMINATE CLUTTER THROUGHOUT REAR SECTIONS OF OPERATION.
What changed since the previous inspection?
Compared with Fail on April 24, 2014: 1 finding appeared for the first time. 9 findings 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.