The Scout

• official resultFail
• resultFail
• inspection typeCanvass
• failed findings10
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: OBSERVED ONE PREP COOLER (TOP AND BOTTOM), WITH POTENTIALLY HAZARDOUS FOODS INSIDE (BEEF, MAYO) AT INADEQUATE COLD HOLDING OF 52.9F DURING THE INSPECTION. OBSERVED ANOTHER PREP COOLER (TOP) WITH POTENTIALLY HAZARDOUS FOODS INSIDE (CHEESE) AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 55.4F DURING THE INSPECTION. INSTRUCTED NOT TO USE SAID PREP COOLERS AND TO MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW AT ALL TIMES. PREP COOLER UNIT (TOP AND BOTTOM) TAGGED AND HELD FOR INSPECTION BY CHICAGO DEPARTMENT OF PUBLIC HEALTH. CHEF TURNED ON PREP COOLER TOP UNIT AND BY THE END OF THE INSPECTION THAT TOP PREP COOLER UNIT WAS AT 40F. CRITICAL VIOLATION 7-38-005(A).
  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 (BEEF, CHICKEN) AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN THE PREP COOLERS IN THE FOOD PREP AREA; 10 LBS OF CHEESE WITH TEMPERATURES RANGING FROM 55F-55.4F, 5 LBS OF BEEF AT 51.8F, 3 LBS OF CHICKEN AT 54.9F, 1LB OF MAYO AT 48.9F AND DICED TOMATOES AT 52F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AT TO ALWAYS MAINTAIN AT COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. VALUE OF ALL POTENTIALLY HAZARDOUS FOODS IS $200. CRITICAL VIOLATION 7-38-005(A).
  code 3Priority
• 🧽surfaces not properly sanitized
  Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
  Inspector note: OBSERVED A BLACK SUBSTANCE INSIDE OF THE ICE MACHINES BY THE ICE MAKER LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINES AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).
  code 16
• 🧊cold food not cold enough
  Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
  Inspector note: OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZING CONCENTRATION OF THE 3 COMPARTMENT SINK AND TO TEST THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO PROVIDE PROPER TEST STRIPS FOR THE 3 COMPARTMENT SINK AND THE LOW TEMPERATURE DISH MACHINE AND MAINTAIN. SERIOUS VIOLATION 7-38-030.
  code 22
• ⚠️Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated
  Inspector note: OBSERVED NO HOT RUNNING WATER AT ONE OF THE TWO FAUCETS OF THE 3 COMPARTMENT SINK LOCATED IN THE REAR DISHWASHING AREA. INSTRUCTED TO REPAIR AND TO MAINTAIN HOT WATER AT SAID FAUCET AT ALL TIMES. SERIOUS VIOLATION 7-38-030.
  code 24
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: OBSERVED EXPOSED WASTE WATER PIPE LOCATED ABOVE TWO PREP COOLERS IN THE FOOD PREP AREA. INSTRUCTED TO PROTECT THE EXPOSED WASTE WATER PIPE BY WRAPPING A WATER PROOF MATERIAL AROUND SAID PIPE TO PREVENT FROM CONTAMINATION AND MAINTAIN.
  code 32
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: OBSERVED EXCESSIVE ACCUMULATED GREASE AND FOOD DEBRIS LOCATED INSIDE OF THE FRYERS IN THE FOOD PREP AREA. OBSERVED AN ACCUMULATED DEBRIS LOCATED INSIDE OF THE SODA GUN HOLDERS BEHIND THE BARS. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: OBSERVED FLOORS WITH ACCUMULATED DIRT DEBRIS LOCATED UNDER THE 3 COMPARTMENT SINK AND THE DISH MACHINE. OBSERVED ALL FLOOR DRAINS WITH AN ACCUMULATED BLACK SUBSTANCE. INSTRUCTED TO CLEAN AND MAINTAIN ALL SAID AREAS.
  code 34
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: OBSERVED ACCUMULATED GREASE ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT. OBSERVED BROKEN AND MISSING VENTS ABOVE THE COOKING EQUIPMENT LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS WELL AS REPLACE ALL MISSING AND BROKEN VENTS ABOVE THE COOKING EQUIPMENT.
  code 35
• 🌡️thermometers missing
  Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
  Inspector note: OBSERVED BURNT OUT LIGHTING LOCATED ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO REPLACE BULBS AND MAINTAIN.
  code 36

What changed since the previous inspection?

Compared with Pass on June 22, 2017: 6 findings appeared for the first time. 4 findings 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.