The Golden Cup Restaurant

July 21, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings3

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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 DISPLAY PREP COOLER AT IMPROPER TEMPERATURE 50F TO 52.6F,UNIT WAS IN USE, POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(COLESLAWS, FRESH SCRAMBLE EGGS,SLICED TOMATOES,AND CHEESE).TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT.FAX A LETTER WHEN UNIT MAINTAINS TEMP OF 40F AND BELOW.FAX #312-746-4240.CRITICAL VIOLATION:7-38-005(A) H000062502-17
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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED FROM ABOVE DISPLAY PREP COOLER:COLESLAWS AT TEMP OF 62.6F; CHEESE AT TEMP OF 71.7F; SCRAMBLE EGGS AT TEMP OF 56.9F; SLICED TOMATOES AT TEMP OF 57.9F;DICED HAM AT TEMP OF 61.7F.ALL FOOD WAS DISCARDED AND DENATURED.POUNDS 7 VALUE 20.CRITICAL VIOLATION:7-38-005(A) H000062502-17
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES:OBSERVED THE COOK NOT WASHING HANDS, WITH A CLOTH CLEANED SURFACE OF PREP TABLE,CLEANED A PAN(REMOVING EXCESS COOKED DRY EGGS IN GARBAGE CONTAINER,CLEANED AROUND THE GRILL AND THAN WIPPED HIS HANDS ON IT AND CONTINUE TO COOK FOOD.WITH BARE HANDS HANDLED CHEESE AND SLICED TOMATOES.FOOD DISCARDED,AND HAND WASHING PROCEDURE EXPLAINED.CRITICAL VIOLATION:7-38-010(A) H000062503-18
code 6Priority
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.THREE COMPARTMENT SINK NOT MAINTAINED, WASTE WATER BACKING UP AT THREE COMPARTMENT SINK.INSTUCTED TO USE DISHMACHINE.CALL A PLUMBER TO FIX THE PROBLEM.SERIOUS VIOLATION:7-38-030 H000062503-18
code 24
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.PROVIDE LIDS FOR BOTH ICE BINS IN DINING AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR BOTTOM PART OF DEEP FRYER,EXCESS OF GREASE BUILD-UP.CLEAN RUBBER GASKET OF SMALL WHITE FREEZERS(FOOD DEBRIS).
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.SWEEP FLOOR BEHIND FRONT COUNTER(DUST BUILD-UP).
code 34

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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.