The Black Duck

September 27, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings13
critical findings1

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Failed findings

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. CHEMICAL DISH MACHINE NOT PROPERLY DISPENSING CHLORINE SANITIZER. 0PPM FOUND AFTER SEVERAL ATTEMPTS. DISHES INSIDE MACHINE DURING INSPECTION. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY SANITIZING, C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED THE FOLLOWING PEST ACTIVITY. 23 FRUIT FLIES AT DISH MACHINE AREA. 20 FRUIT FLIES THROUGHOUT BASEMENT BAR. 10 LIVE ROACHES IN EMPLOYEE BASEMENT CHANGING AREA. ONE LIVE ROACH ON COOKS LINE. NO PEST CONTROL LOG BOOK OR REQUIRED DOCUMENTATION ON PREMISES. INSTRUCTED MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT FOR ROACHES AND FLIES AND ELIMINATED/MINIMIZE ACTIVITY AND PROVIDE ALL REQUIRED DOCUMENTATION.
code 18
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 VALID CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES. EXPIRED CERTIFICATE OF JESUS GIRON #HWC78943 EXPIRED ON 2-18-09. MUST PROVIDE A VALID CITY OF CHICAGO SANITATION CERTIFICATE OR CURRENT ENROLLMENT TO CLASS.
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. KITCHEN THREE COMPARTMENT SINK NOZZLE NOT ABLE TO REACH ALL THREE COMPARTMENTS TO FILL EACH TO WASH RINSE AND SANITIZE. INSTRUCTED TO USE BAR THREE COMPARTMENT SINKS.
code 24
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM #154906 ON 1-29-09 NOT CORRECTED. #32- MUST DE-FROST BASEMENT WALK-IN FREEZER. REMOVE CARDBOARD FROM SHELVING IN WALK-IN COOLER.#33- CLEAN AND SANITIZE INTERIOR ICE MACHINE AND THREE COMPARTMENT SINK IN BASEMENT.#35- REPAIR HOLES IN WALLS IN PREP AREA NEXT TO CHEST FREEZER.
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. BULK FOOD CONTAINERS IN BASEMENT MUST BE LABELED.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE LIDS FOR BAR ICE BINS.
code 32
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. EXTERIOR DEEP FRYER AND LID OF FRYER WITH EXCESSIVE GREASE ACCUMULATION. INTERIOR OVEN WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN BOTH.
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. DISH MACHINE FLOOR DRAIN EXTREMELY DIRTY. MUST CLEAN AND MAINTAIN. FLOOR OF LIQUOR ROOM WITH DEBRIS. MUST CLEAN AND ELEVATE ALL STORED ITEMS 6" OR ABOVE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. BASEMENT CEILING ABOVE ICE MACHINE WITH HOLES, PEELING PLASTER. MUST REPAIR.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELD IN WALK-IN COOLER.
code 36
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST REPLACE/REPAIR BROKEN SELF-CLOSING DEVICE ON EMPLOYEE WASHROOM DOOR.
code 37
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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. EMPLOYEES PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREP AREAS.
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.