The New 400

July 25, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings12
critical findings6

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Failed findings

no certified food manager on dutycritical

Official wording: Person In Charge Present, Demonstrates Knowledge, And Performs Duties
Inspector note: PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED
code 1Priority
handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED HANDWASHING INSTALLED AT FRONT PREP/SERVING AREA NOT CONVENIENT TO EMPLOYEE(PRESENT HANDWASHING SINK IS LOCATED AT WEST SIDE OF THE FRONT COUNTER BY THE THREE COMPARTMENT SINK),PREP/SERVING AND CASH REGISTRAR IS LOCATED AT EAST SIDE OF THE FRONT COUNTER. INSTRUCTED TO INSTALL ANOTHER HANDWASHING SINK AT OTHER SIDE OF COUNTER BY THE PREP/SERVING AND CASH REGISTRAR AREA. PRIORITY FOUNDATION VIOLATION:7-38-030(C),NO CITATION ISSUED • FOUND HOT WATER AT TEMP OF 67F TO 71.4F AT WASHBOWL INSIDE MEN'S WASHROOM A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT TEMPERATURE OF AT LEAST(100F) THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION:7-38-030(C),CITATION ISSUED UPON MY RETURN ON 7-26-19 HOT WATER TEMPERATURE AT WASHBOWL IN MEN'S WASHROOM WAS 100F
code 10Priority
certified manager paperwork missingcritical

Official wording: City Of Chicago Food Service Sanitation Certificate
Inspector note: EXPIRED(6-18-19) ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON SITE. NO PROOF OF ENROLLED TO SANITATION CLASS PROVIDED AT PRESENT TIME. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED(NACHOS WITH MELTED CHEESE). PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND KIT TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.NO CITATION ISSUED
code 5Priority
handwashing sink issuescritical

Official wording: Hands Clean & Properly Washed
Inspector note: OBSERVED EMPLOYEE NOT WASHING HANDS AFTER HANDLING NON-FOOD ITEMS SUCH AS: REGISTRAR,COUNTER TOP,MONEY, EQUIPMENT ETC.;JUST GLOVED HANDS PRIOR TO HANDLE FOOD(ICE,NACHOS, ETC). INSTRUCTED TO WASH HANDS PRIOR TO GLOVE HANDS BEFORE HANDLING FOOD AND CLEAN EQUIPMENT. MANAGER CORRECTED ISSUE. PRIORITY VIOLATION:7-38-010,CITATION ISSUED.
code 8Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: WE OBSERVED BLACK SLIME SUBSTANCE AT INTERIOR OF ICE MACHINE.SLIME SUBSTANCE DRIPPING ON ICE AT ICE BIN ATTACHED TO UNIT .ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN UNIT. PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED
code 16
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: FOUND MELTED CHEESE FOR NACHOS STORED AT HOT HOLDING UNIT AT TEMP OF 124.6F TO 125F. HOT FOOD MUST MAINTAIN TEMP OF 135F. MENTIONED PRODUCTS WAS SERVED TO CUSTOMER PRIOR SANITARIAN CHECK TEMPERATURE OF SAID FOOD.FOOD DISCARDED AND DENATURED. POUNDS 3,VALUE 10 PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
code 21
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: HOT HOLDING UNIT FOR MELTED CHEESE FOR NACHOS NOT ABLE TO MAINTAIN PRODUCT IN QUESTION AT TEMP OF 135F. INSTRUCTED UNIT MUST BE ABLE TO MAINTAIN 135F FOR HOT HOLDING.TAGGED UNIT HELD FOR INSPECTION "DO NOT USE". PRIORITY VIOLATION:7-38-005,CITATION ISSUED
code 33
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: LINENS MUST BE HELD BETWEEN USE IN A CONTAINER WITH A SANITIZING SOLUTION TO WIPE MULTI USE UTENSILS /CUTTING BOARDS ETC.
code 41
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: DEBRIS ON FLOOR UNDER SHELVES AND ALONG BASEBOARD WALLS AT SECOND FLOOR DRY STORAGE,ALSO REMOVE STOCK STORED ON FLOOR, ELEVATE STOCKS 4" ABOVE THE FLOOR BY PROVIDING RAISED SHELVES
code 55
All Food Employees Have Food Handler Training

Inspector note: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE ,INSTRUCTED TO PROVIDE
code 57

What changed since the previous inspection?

Compared with No Entry on December 1, 2017: 12 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.