Cooked?✓!
The Bongo Room
April 5, 2016 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeShort Form Complaint
- failed findings4
- critical findings3
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: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:A BUCKET OF FRESH SCRAMBLED EGGS AT TEMP OF 50.5F,AND SLICED COOKED CHICKEN AT TEMP OF 51.5F,BOTH PRODUCTS STORED ON TOP PREP TABLE.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED.POUNDS 15,VALUE 10 CRITICAL VIOLATION:7-38-005(A)
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE NOT WASHING HANDS NOR CHANGING GLOVES AFTER POSSIBLE CONTAMINATION. OBSERVED ONE FEMALE BARTENDER EMPLOYEE TAKING ORDERS,HANDLING CASH THEN MAKING A BLOOD MARY DRINK, REMOVED PAPER FROM A STRAW AND PLACED INSIDE THE DRINK,ALSO WITH BARE HAND OPENED THE DOOR OF THE COOLER AND GRABBED FRESH FRUIT ON STICK ALREADY MADE AND PLACED ON TOP THE DRINK,SERVED THAT DRINKS AND CAME BACK AT BAR AND WITH BARE HAND GRABBED A SLICE OF LEMONS AND SERVED TO CUSTOMER. NO HAND WASHING,NO MULTI USE UTENSILS USED. IN THE KITCHEN OBSERVED EMPLOYEE TOUCHING NON-FOOD SURFACE SUCH AS:USED PLASTIC CONTAINERS,WIPING PREP AREAS,MEAT SLICER,REMOVE GARBAGE CONTAINERS FROM KITCHEN TO OUTSIDE AREA AND CONSTANTLY OPEN AND CLOSE REAR DOOR DUE TO WALK-IN COOLER IS INSTALLED OUTSIDE,THEN GOING BACK TO PREP AREA SLICED TOMATOES,AND HELPING IN FOOD PREPARATION. NO GLOVES REMOVED NOR HAND WASHING DONE. EMPLOYEE AT DISH ROOM HANDLING DIRTY DISHES AND AFTER JUST RINSING HANDS WITH WATER SPRAYER HANDLED THE CLEAN DISHES. AFTER EXPLAINING THE HAND WASHING PROCEDURE TO THE CERTIFIED IN SANITATION CHEF,PROBLEM WAS CORRECTED. CRITICAL VIOLATION:7-38-010(A)
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK,EMPLOYEE WASHED RISEND AND PUT THE CLEAN POTS AND PANS AT THIRD COMPARTMENT SINK WITHOUT SANITIZER,0ppm;PERSONALLY ADD SANITIZER(BLEACH) TO THE THIRD COMPARTMENT PRESENTLY SANITIZER SOLUTION AT 100ppm MUST USE SANITIZING SOLUTION AT THRIRD COMPARTMENT SINK AT ALL TIMES,AT 100ppm. CRITICAL VIOLATION:7-38-030
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: DEBRIS AND GRIMES ON FLOOR THROUGHOUT THE PREP,BAR AND DISH ROOM AREAS.DETAIL CLEAN ALONG BASEBOED WALLS,UNDER AND AROUND COOKING EQUIPMENT AND CORNERS. BASEBOARD/COVING IS NEEDED UNDER THE BAR COUNTER • A RUBBER FLOOR MAT COVERS MISSING FLOOR TILES IN FRONT OF FLAT GRILL,IN PREP AREA. INSTRUCTED TO REPLACE
What changed since the previous inspection?
Compared with Pass on March 28, 2016: 3 findings appeared for the first time. 1 finding recurred. 1 previous finding 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.