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The Ivy League Club

April 20, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings4
critical findings1

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED APPROXIMATELY 1 1/2 LBS COOKED PORK IN HOT HOLDING BOX IN 3RD FLOOR BUFFET AT TEMPERATURES RANGING BETWEEN 120F TO 127.1F. PORK DISCARDED. INTERNAL TEMPERATURE OF HOT HOLDING BOX AT 148F. INSTRUCTED MANAGEMENT TO INCREASE TEMPERATURE OF HOT HOLDING UNIT AND RECOMMEND TO STORE FOOD IN METAL PAN.NOT PLASTIC.
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE TIN FOIL AS LINER FOR COOKING EQUIPMENT.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: ALL STORED BREAD IN REAR HALLWAY MUST BE ELEVATED FROM FLOOR 6" OR ABOVE.
code 34
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL EMPLOYEES IN FOOD BUFFETS AND FOOD PREP MUST WEAR HAT/HAIR RESTRAINT.
code 42

What changed since the previous inspection?

Compared with Pass w/ Conditions on June 28, 2011: 4 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.