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The Black Duck

December 17, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 3 DOOR PREP COOLER ACROSS FROM THE COOKING EQUIPMENT WITH AN AIR TEMPERATURE OF 46F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEATS AND CHEESES. MANAGER CALLED A TECHNICIAN WHO ARRIVED ONSITE DURING THE INSPECTION TO REPAIR THE COOLER. THE AIR TEMPERATURE IN THE COOLER WAS AT 40.1F BY THE END OF THE INSPECTION. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CHICKEN AT 43.5F, SCALLOPS AT 44.7F, CHEESES AT 48.3F, STEAKS AT 44.5F, BLUE CHEESE CRUMBLES AT 48.9F, SALAD DRESSING AT 44.7 AND CALAMARI AT 45.5F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $104. CRITICAL VIOLATION 7-38-005A.
code 3Priority
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: OBSERVED LIVE ROACHES IN THE KITCHEN PREP AREA. 2 LIVE ROACHES WERE OBSERVED AROUND THE FLOOR DRAIN AND IN THE WALL OPENING OF THE KITCHEN. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
code 18
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATION FROM REPORT #154528 ON 9/27/10 NOT CORRECTED: 35/01 - The walls and ceilings shall be in good repair and easily cleaned. BASEMENT CEILING ABOVE ICE MACHINE WITH HOLES, PEELING PLASTER. MUST REPAIR. SERIOUS VIOLATION 7-42-090.
code 29
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE GREASE FROM THE SIDES OF THE COOKING EQUIPMENT. CLEAN ALL DEAD INSECTS FROM HORIZONTAL SURFACES IN THE KITCHEN, INCLUDING SHELVES, PREP TABLES, STEAM TABLE, ETC.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN THE FLOOR THROUGHOUT THE PREP AREA, BASEMENT AND BEHIND THE BAR. CLEAN FOOD DEBRIS FROM UNDER AND BEHIND EQUIPMENT. CLEAN THE FLOOR DRAIN NEXT TO THE STEAM TABLE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST SEAL ALL OPENINGS IN THE KITCHEN WALLS ESPECIALLY UNDER THE 3 COMPARTMENT SINK AND BETWEEN THE 3 COMPARTMENT SINK AND THE COOKING EQUIPMENT.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: CLEAN AND ORGANIZE THE BASEMENT, AND REMOVE UNNECESSARY ARTICLES.
code 41

What changed since the previous inspection?

Compared with Pass on October 7, 2010: 7 findings appeared for the first time. 1 finding recurred.

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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.