Cooked?✕
The Rookery
March 11, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeComplaint
- failed findings8
- critical findings1
Failed findings
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED LOW TEMPERATURE DISHMACHINE IN USE DURING THIS INSPECTION DISPENSING (0)PPM.SERVICE TECHNICIAN CALLED OUT,ARRIVED AT 4:00P.M. REPAIRED SAID MACHINE,NOW MEASURED 100PPM. MAY CONTINUE TO USE AS REQUIRED.
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surfaces not properly sanitizedOfficial wording: Food Protected During Storage, Preparation, Display, Service And TransportationInspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED A NOTICEABLE CONDENSATION WATER DRIPPAGE FROM PIPING AT CEILING OVER EAST SECTION OF FOOD PREP TABLE/COOLER MUST REPAIR SAID PLUMBING AS NOTED THEREFORE SAID EAST SECTION,FOOD EQUIPMENTS ARE NOW HELD FOR INSPECTION.
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED COOK LINE COOKING POTENTIALLY HAZARDOUS FOODS ON GRILL DURING INSPECTION,OTHER FOODS ARE HOT HOLDING.
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* Inspection Report Summary Displayed And Visible To All CustomersInspector note: One copy of the Food Inspection Report Summary must be displayed and visible to all customers,PREVIOUS HEALTH INSPECTION REPORT NOT AVAILABLE.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.ALL MULTI-USE UTENSILS ON SHELVING THROUGHOUT FOOD PREP,BARS MUST BE INVERTED.
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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.RAW WOOD SURFACES BEHIND BARS MUST BE SEALED USING A NON-TOXIC FINISH,ICE BIN COVERS ARE MISSING SAME AREA.
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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.SECTION OF FLOOR ALONG REAR DOOR THRESHHOLD NEEDS TO BE REPAIRED WERE NOTED.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.FOUND OUTSIDE AT FRONT SERVICE COUNTER WITH AN ACCESS WATER LINE CONNECTION MUST REMOVE THEREFORE SERVICE COUNTER AREA IS HELD FOR INSPECTION DURING THIS INSPECTION.
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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.