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The Goddess Lincoln Park

June 8, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings3

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NO SOAP DISPENSER WAS PROVIDED AT THE EXPOSED HANDSINK IN THE DISHWASHING ROOM. MANAGEMENT PROVIDED A SOAP DISPENSER DURING THE INSPECTION. MUST MAINTAIN ALL HANDSINKS WITH A SUPPLY OF PAPER TOWELS AND HANDSOAP AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED EGG SALAD AT 45.3F, SMOKED SALMON AT 45.1F, AND TUNA SALAD AT 50.3F. MANAGEMENT VOLUNTARILY DISCARDED 6# OF FOOD WORTH $75. CRITICAL VIOLATION 7-38-005A.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED HIGH TEMPERATURE DISHMACHINE WITH A FINAL RINSE TEMPERATURE OF 170F. DISHMACHINE WAS BEING USED DURING THE INSPECTION. A TECHNICIAN ARRIVED ONSITE DURING THE INSPECTION TO RECALIBRATE THE THERMOSTAT FOR THE BOOSTER HEATER. DISHMACHINE IS NOW SANITIZING AT 188F. CRITICAL VIOLATION 7-38-030.
code 8Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: OBSERVED EXCESSIVE LITTER AND GARBAGE ON THE GROUND AROUND THE GARBAGE DUMPSTERS AND A BROKEN LID ON ONE OF THE GARBAGE DUMPSTERS. MANAGEMENT INSTRUCTED TO CLEAN THE AREA AROUND THE GARBAGE DUMPSTERS AND REPLACE THE GARBAGE DUMPSTER LID. SERIOUS VIOLATION 7-38-020.
code 19
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL ALL BULK FOOD CONTAINERS AND PREPARED FOODS IN THE COOLERS AND IN THE PREP AREAS.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE INTERIOR OF THE COOLERS, THE HOT HOLDING CABINETS USED FOR STORAGE, DISHRACKS IN THE DISHWASHING ROOM.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST MAINTAIN THE FLOOR IN THE DISHROOM CLEAN AND DRY. REMOVE STANDING WATER.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST PROVIDE A BASEBOARD AROUND THE WALLS OF THE DISHROOM.
code 35

What changed since the previous inspection?

Compared with Pass on October 19, 2010: 8 findings appeared for the first time.

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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.