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The Perch Kitchen & Tap

October 10, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings2
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURES. OBSERVED THE 3 DOOR COOLER AT THE RIGHT SIDE OF THE COOK'S LINE WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN AND RANCH DRESSING. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS AND WALK-IN COOLER. OBSERVED CHICKEN WINGS AT 49.1F, HAMBURGERS AT 44.8-46.4F, SHRIMP AT 46.6F, FISH AT 43.9F, RANCH DRESSING AT 44.6F, MACARONI AND CHEESE AT 45F AND SPINACH DIP AT 46.2F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 30# OF FOOD WORTH $493. CRITICAL VIOLATION 7-38-005A.
code 3Priority

What changed since the previous inspection?

Compared with Pass on June 16, 2017: 2 findings appeared for the first time. 2 previous findings 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.