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The Goddess And Grocer

May 16, 2019 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: City Of Chicago Food Service Sanitation Certificate
Inspector note: OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BRISKET, CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. MANAGER PROVIDED COPY OF CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE. INSTRUCTED MANAGER TO PROVIDE ORIGINAL COPY OF CERTIFICATE. CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION. 7-38-012. CITATION ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION. 7.38.010.CITATION ISSUED.
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEAN UP KIT ON SITE. FACILITY MUST PROVIDE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
code 5Priority
Proper Reheating Procedures For Hot Holding

Inspector note: OBSERVED FOOD HANDLER REHEATING CHICKEN AND BRISKET IN WARMING UNIT. CHICKEN AND BRISKET WAS AT A TEMPERATURE OF 109F AT TIME OF INSPECTION. . FOODHANDLER EXPLAINS THAT FOOD IS REHEATED EVERYDAY IN SAID FOOD WARMING UNIT. INSTRUCTED MANAGER TO RAPIDLY REHEAT FOOD TO A TEMPERATURE OF 165 F WITHIN 2 HOURS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
code 19
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED HOT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (CHICKEN, BRISKET) AT AN IMPROPER HOT HOLDING TEMPERATURE OF 109 F. INSTRUCTED FOOD HANDLER TO DISCARD. INSTRUCTED MANAGER TO MAINTAIN ALL HOT FOOD HOLDING AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS (TUNA, CHICKEN SALAD, CHICKEN PARM, GRILLED CHICKEN , BOILED EGGS) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE SALAD BAR AND PREP COOLER AT THE TIME OF INSPECTION. TEMPERATURES RANGING FROM 50 F-47 F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS, 20 LBS COST OF ALL FOODS $250. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE CITATION.
code 22

What changed since the previous inspection?

Compared with Pass w/ Conditions on July 6, 2018: 4 findings appeared for the first time. 2 findings recurred. 5 previous findings 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.