✕

The Bongo Room

May 26, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND FRONT PREP REACH IN COOLER AT IMPROPER TEMPERATURE OF 50.9 DEGRESS AIR TEMP. COOLER MAY NOT BE USED UNTIL CORRECTED. CRITICAL VIOLATION 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS WERE FOUND IN THE REACH IN COOLER AT IMPROPER TEMPERATURE. CUT CHICKEN 51.2 DEGREES 5LBS, SAUSAGES 51.9 DEGREES 5LBS, EGGS 10 DOZ 51.2 DEGREES, FETA CHEESE 50.5 DEGREES 5LBS, EGG WHITES 49.4 DEGREES 10 LBS. ETC... ALL FOOD PRODUCTS BEING DISCARDED AT THIS TIME. TOTAL VALUE 60 POUNDS $200.00 CRITICAL VIOLATION 7-38-005(A)
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: CITY OF CHICAGO SANITATION CERTIFICATE NOT POSTED NOR IS THERE ANYONE ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED MANAGER THAT SOMEONE WITH SANITATION CERTIFICATE MUST BE ON SITE WHEN POTENTIALLY HAZARDOUS PRODUCTS ARE BEING COOKED, PREP OR SERVED. IE... EGGS, POTATOES, PORK SAUSAGE, ETC.. SERIOUS VIOLATION 7-38-012
code 21
Adequate Number, Convenient, Accessible, Properly Designed And Installed

Inspector note: CUSTOMER HANDBOWL WITH NO HOT WATER. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN HOT WATER IN WASHROOMS AT ALL TIMES. ALL EMPLOYEES MUST WASH HANDS AT HANDSINKS PRIOR TO RETURNING TO WORK. SERIOUS VIOLATION 7-38-030
code 26
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: CUTTING BOARD IN FRONT BAR AREA IN NEED OF NEW CUTTING BOARD. WORN, DISCOLORED. MUST REPLACE AND MAINTAIN
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: BASEMENT REACH IN PREP COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS IN WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: AIR VENTS IN WALK IN COOLER IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
code 38

What changed since the previous inspection?

Compared with Pass on November 25, 2014: 6 findings appeared for the first time. 2 findings recurred. 2 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in West Town

See every restaurant in West Town →

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.