Cooked?✕
The Savoy
July 26, 2012 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeComplaint
- failed findings10
- critical findings1
Failed findings
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no certified food manager on dutycriticalOfficial wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In PlaceInspector note: OBSERVED (1) CONTAINER OF PORTION SIZED MUSSELS,SHELLFISH HELD INSIDE THE WALK IN COOLER LACKING THE REQUIRED SHELLFISH TAG. MANAGER VOLUNTARILY DISCARDED,DENATURED SAID SHELLFISH-APPROXIMATELY 10#,TOTAL DOLLAR VALUE$500.00 PER MANAGER DURING THIS INSPECTION. CRITICAL VIOLATION 7-38-005 (B). "THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS".
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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: FOUND NO PEST CONTROL LOG BOOK ON THE PREMISES AVAILABLE TO THE INSPECTORS DURING THIS INSPECTION..SERIOUS VIOLATION 7-38-020.
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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 MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHEESES,EGGS,SHELLFISH ETC.) ARE BEING PREPARED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD ARE BEING PREPARED OR SERVED. THE CITY OF CHICAGO SANITATION CERTIFICATE MUST BE POSTED AS REQUIRED.SERIOUS VIOLATION 7-38-012.
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* Inspection Report Summary Displayed And Visible To All CustomersInspector note: NO INSPECTION REPORT SUMMARY WAS POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: MUST PROPERLY STORE,INVERT ALL CLEAN MULTI-USE UTENSILS,DISHWARE IN KITCHEN AREAS,BASEMENT PREP AREA TO PREVENT CONTAMINATION BEFORE USE.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: A BARRIER IS NEEDED AT THE FRONT SERVICE LINE SUCH THAT IT IS PROTECTED AGAINST PUBLIC CONTAMINATION.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: LIGHTS IN THE BASEMENT FOOD PREP AREA MUST BE SHIELDED.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: MUST REPAIR WATER LEAK AT PIPE BENEATH THE 3 COMP SINK AREA IN THE BASEMENT PREP AREAS,DEATIL CLEAN VENTS IN THE TOILET ROOMS.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: MUST DETAIL CLEAN,ORGANIZE DRY STORAGE AREAS,REMOVE UNNECESSARY ARTICLES FROM THE PREMISES DUE TO POTENTIAL PEST HARBORAGE.EMPLOYEE PERSONAL BELONGINGS MUST BE PROPERLY STORED IN A DESIGNATED AREA.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: MUST PROVIDE FOOD HANDLERS WITH PROPER HAIR RESTRAINTS.
What changed since the previous inspection?
Compared with Pass on March 4, 2010: 9 findings appeared for the first time. 1 finding recurred.
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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.