Cooked?✓!
The Lorali
October 29, 2014 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings9
- critical findings2
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: FOUND COOKED RICE AT TEMP OF 48F TO 48.6F STORED INSIDE THE FOUR DOOR REACH-IN COOLERS IN THE KITCHEN. PRODUCT WAS COOKED YESTERDAY.COLD MUST MAINTAIN TEMP OF 40F AND BELOW.REACH-IN COOLER MAINTAIN AIR TEMP OF 40F.FOOD DISCARDED AND DENATURED.POUNDS 3,VALUE 5. CRITICAL VIOLATION: 7-38-005(A)
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: FOUND HIGH TEMP DISH MACHINE IN USE NOT REACHING 180F. AFTER 5 ATTEMPTED STILL UNIT FINAL TEMPERATURE REACHED ONLY 120F TO 140F, ALSO UNIT HAS VERY SHORT CYCLES.HIGH TEMP DISH MACHINE MUST MAINTAIN FINAL TEMPERATURE OF 180F.A TECHNICIAN WAS CALLED.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. INSTRUCTED TO USE THREE COMPARTMENT SINK WHICH I PERSONALLY SET UP: WASH,RINSE AND SANITIZE 100ppm. CRITICAL VIOLATION: 7-38-030
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED:RICE,HOT DOGS,PASTA WITH MEAT,ETC. ALSO NO CITY SANITATION CERTIFICATE POSTED ON PREMISES. INSTRUCTED TO PROVIDE A CITY SANITATION CERTIFICATE ON PREMISES,ALSO A CERTIFIED FOOD HANDLER MUST BE ON DUTY. SERIOUS VIOLATION:7-38-012(a)
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: DUST ON WHITE PORTABLE FAN IN THE KITCHEN INSTRUCTED TO CLEAN AND MAINTAIN
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: DUST ON PIPE BEHIND THE COOKING EQUIPMENT INSTRUCTED TO CLEAN AND MAINTAIN.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: DEBRIS ON FLOOR UNDER THE DISH MACHINE AREA AND AROUND GREASE TRAP.REMOVE ITEMS BEHIND THE GREASE TRAP: SPONGES,EMPTY PLASTIC BOTTLE,CAPS ETC. SOME FLOOR TILES UNDER THE SHELVES IN REAR STORAGE AREA ARE BROKE OR PARTIALLY MISSING,INSTRUCTED TO REPLACE.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: PLASTIC BASEBOARD WALL NOT SEAL TO WALL,INSTRUCTED TO REPAIR.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: TWO BURNED LIGHT BULBS(SECOND AND THIRD LIGHT BULB) UNDER THE HOOD,INSTRUCTED TO REPLACE.
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food improperly labeledOfficial wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping QuartersInspector note: BOTH WASH ROOM DOORS ARE NOT SELF CLOSING,EVEN DOUGH CLOSING DEVICES ARE PROVIDED,INSTRUCTED TO REPAIR SAID DEVICES
What changed since the previous inspection?
Compared with Pass on February 11, 2014: 6 findings appeared for the first time. 3 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.