Cooked?✕
The Italian Coffee Bar
May 28, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeLicense Re-Inspection
- failed findings11
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND 2 REACH IN COOLERS WITH POTENTIALLY HAZARDOUS PRODUCT AT IMPROPER TEMPERATURE. COOLER #1 WITH MILK AND CREAM AT 56.3 DEGREES, COOLER #2 WITH KISH AND CROISSANT SANDWICHES AT 60.0 DEGREES. COOLERS BEING TAGGED HELD FOR INSPECTION AT THIS TIME. COOLERS CAN NOT BE USED UNTIL CORRECTED AND REINSPECTED BY THE CDPH. FAX LETTER T0 312-746-4240 WHEN READY FOR REINSPECTION. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED.
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: MILK 55.6 DEGREES, KISH 63.3 DEGREES. ALL PRODUCT HAS BEEN DISCARDED AT THIS TIME. TOTAL VALUE $37.75 5 LBS CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED.
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO PERSON OR CITY OF CHICAGO SANITATION CERTIFICATE OR PROOF OF CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT TIME OF INSPECTION. INSTRUCTED MANAGER CERTIFICATE MUST BE POSTED AND PERSON MUST BE ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOOD ARE BEING PREPED HELD OR SERVED. IE...MILK, KISH, CROISSANT SANDWICHES. SERIOUS VIOLATION 7-38-012 CITATION ISSUED
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL KNIFES HANGING ON RACK MUST BE CLEANED AND FREE FROM CONTAMINATION.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: FRONT COUNTER WITH HANDSINK IN NEED OF REGROUTING AREA. DOOR TO CABINET IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: THE FOLLOWING IN NEED OF CLEANING: ALL REACH-IN COOLERS, FRONT DISPLAY CASE, ALL SINKS, AND PANINI MACHINE TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGH OUT IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT, TILE THAT IS BROKEN IN SIDE STORAGE AREA IN NEED OF REPAIR, COVING MUST BE REPLACED. MUST CORRECT AND MAINTAIN
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: The walls and ceilings shall be in good repair and easily cleaned. WALLS AND CEILING IN FRONT SERVICE AREA IN NEED OF CLEANING TO REMOVE ALL DUST AND GREASE AT PANINI MACHINE. MUST CLEAN AND MAINTAIN. WALL IN SIDE STORAGE AREA MUST BE SMOOTH AND EASILY CLEANABLE. MUST CORRECT.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. VENTILATION NEEDED ABOVE PANINI MACHINE. MUST INSTALL. FLOOR DRAINS IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CORRECT AND MAINTAIN
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ANY AND ALL UNUSED, POOR REPAIR EQUIPMENT MUST BE REMOVED OR CORRECTED.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS TO CONFINE HAIR.
What changed since the previous inspection?
Compared with Fail on May 10, 2010: 4 findings appeared for the first time. 7 findings 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.