Cooked?✕
The Pasta Bowl Company
November 10, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeSuspected Food Poisoning
- failed findings8
- critical findings3
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: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND CREAM SOUPAT TEMP OF 99F TO 110.9F; AND MINESTRONE SOUP AT TEMP OF 97F TO 99.8F IN CONTAINERS,INSIDE THE COMPARTMENT SINK WITH ICE TO COOL OFF.FOUND VARIOUS KIND OF COOKED PASTA AT TEMP OF 46.7F TO 48.9F; COOKED SAUSAGE AT TEMP OF 45.5F; CHICKEN COOKED IN VARIOUS WAYS(STRIPPED.DICED.ETC)AT TEMP OF 46.8F TO 48.9F.VARIOUS KIND OF CHEESE AT TEMP OF 46.7F TO 46.9F. COOKED MARINARA SAUCE AT TEMP OF 46.7 TO 48F, NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.ALL FOOD DISCARDED AND DENATURED.POUNDS 535 VALUE 730.GIVEN AND EXPLAINED TIME AND TEMPERATURE LOG,ALSO COOLING PROCESS.WALK-IN COOLER AT PRESENT TIME MAINTAINS TEMP OF 41F. CRITICAL VIOLATION:7-38-005(A) HOOOO75239-10
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Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, EtccriticalInspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION:OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.ALSO THE RIGHT WHITE PANEL IS BROKEN INSTRUCTED TO REPLACE OR REPAIR WITH A GRADE FOOD PRODUCTS,MUST KEEP INFORMATION ON PREMISES. UNIT IS TURNED OFF,REMOVE ICE.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE ICE.MUST BUY ICE IN BAGS FROM A RETAIL FOOD LICENSE,KEEP RECEIPT ON PREMISES.CRITICAL VIOLATION:7-38-005(A) HOOOO75239-10
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: NO SANITIZING SOLTION USED AT LOW TEMP DISH MACHINE.OBSERVED EMPLOYEE USING THE DISHMACHINE .TAGGED UNIT "HELD FOR INSPECTION"DO NOT USE,INSTRUCTED TO USE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE.CONTACT A TECHNICIAN.FAX A LETTER WHEN UNIT IS REPAIRED.FAX#312-746-4240. CRITICAL VIOLATION:7-38-030 HOOOO75240-11
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toxic items stored near foodOfficial wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The InspectorsInspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OUTER OPENINGS NOT PROTECTED.OBSERVED RIGHT REAR SCREEN DOOR BROKEN,MAIN DOOR WAS OPENED.NOT TIGHT FITTED TO FRAME DOOR; REAR LEFT MAIN DOOR WAS CLOSED, HOWEVER HAS GAPS ON TOP,SIDE AND BOTTOM OF THE DOOR.BOTH DOOR HAS 1/2" TO 1 1/2" OF GAPS.INSTRUCTED TO REPAIR OR REPLACE BOTH DOORS.OBSERVED A GLUE ORANGE STICK WITH DEAD INSECTS HORIZONTAL PLACED(TAPED WITH SCOTT TAPES)ABOVE THE 3 COMPARTMENT SINK IN BAR AREA.INSTRUCTED TO CONTACT THE PEST CONTROL AND FOLLOW THEIR ADVICE.GLUE STICK WAS REMOVED UPON MY REQUEST. SERIOUS VIOLATION:7-38-020 HOOOO75240-11 CORRECTED DATE WAS TAKEN FROM 11-15-2011, WHEN REPORT WAS FINISHED WRITING
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE BROKEN PLASTIC UNIT FOR DISH MACHINE.(LOCATED UNDER THE DISH MACHINE). PROVIDE KNIFE RACKS FOR EACH PREPING STATION.NO KNIFE SHOULD BE STORED BETWEEN THE EQUIPMENT OR BETWEEN PREP TABLE AND WALL.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT INCLUDED UNITS WHEELS, GREASE BUILD-UP.GREASE DANGLING FROM FILTERS UNDER THE HOOD INSTRUCTED TO CLEAN AND MAINTAIN.
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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. NEED TO REPLACE UNEVEN AND BROKEN FLOOR CEMENT AROUND HOT WATER TANK,AND BETWEEN DISH MACHINE AND HOT WATER TANK(DISH ROOM).MUST REPLACE MISSING BASEBOARD WALL THROUGHOUT THE PREMISES. DETAIL CLEAN FLOOR BEHIND BAR AREA(DEBRIS); UNDER AND AROUND COOKING EQUIPMENT (EXTREMELY WITH GREASE BUILD-UP).RE GROUT FLOOR TILE IN PREP AND DISH AREA(WATER REMAINS BETWEEN FLOOR TILES).KEEP AREA DRY. MUST REPLACE BROKEN METAL FLOOR INSIDE THE WALK-IN COOLER.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: 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. PROVIDE UNTHREAD FAUCET AT 3 COMPARTMENT SINK,AND THROUGHOUT THE PREMISES.ALSO WATER PIPE UNDER 3 COMPARTMENT SINK IS LEAKING.REPAIR AND MAINTAIN.
What changed since the previous inspection?
Compared with Pass on November 15, 2010: 7 findings appeared for the first time. 1 finding 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.