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The Gage

May 26, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND MAIN KITCHEN WALK-IN COOLER TEMPERATURE AT 62.8F, WHERE PERISHABLE ARE STORED AND COOLED DOWN, INSTRUCTED TO MAINTAIN COOLER TEMPS AT 40F OR LOWER, COOLER IS TAGGED, NOT ALLOWED TO USE FOR PERISHABLE STORAGE, MUST FAX A TAG REMOVAL REQUEST WHEN READY.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING FOOD ITEMS STORED AT IMPROPER TEMPS: 35 LBS OF RAW ELK MEAT AT 49.2F, 7 LBS OF CHICKEN BROTH AT 50.2F, 24LBS OF HEAVY CREAM AT 49.8, 7LBS OF HAM AT 50.3F AND 6 GAL OF MILK AT 49.0. ALL FOODS WERE STORED IN WALK-IN COOLER FOR MORE THAN A DAY, INSTRUCTED TO STORE SUCH FOODS AT 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $638.
code 3Priority
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 REPLACE BROKEN RUBBER GASKETS AT PREP COOLERS.
code 32
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE GOOD WORKING REFRIGERATION THERMOMETER TO ALL COOLERS KEPT IN THE WARMEST PART OF COOLER.
code 40
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. ICE SCOOPS MUST BE STORED OFF ICE CUBES IN BAR AREA ICE BINS
code 42

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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.