Cooked?✓!
The Spice
June 15, 2015 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings13
- critical findings1
Failed findings
-
sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED COOKED BEEF AT 50F,COOKED CHICKEN AT 59.4F,PEELED POTATOES AT 49.4F, AND RAW SHRIMP AT 48.9F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $100. INSTRUCTED MANAGER TO MONITOR,MAINTAIN ALL COLD FOODS,MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005(A).
-
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 (CHICKEN,BEEF,NOODLES, ETC.) ARE BEING PREPARED AND SERVED.NO CERTIFICATE POSTED AS REQUIRED OR VALID DOCUMENTATION ON SITE. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
-
Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: MUST LABEL PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS.
-
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: ALL KITCHEN MULTI-USE UTENSILS,CONTAINERS MUST BE PROPERLY STORED AND INVERTED (HANDLES-UP) TO PREVENT CONTAMINATION BEFORE USE.
-
Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: MUST REPLACE BROKEN GASKETS ON 2 DOORS REACH IN COOLER DOORS AND REPLACE CUTTING BOARDS.
-
food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: MUST DETAIL CLEAN INTERIOR OF ICE MACHINE, AND VENTS ABOVE COOKING EQUIPMENT IN KITCHEN AREA,INTERIOR/EXTERIORS AND SIDES OF HOT COOKING EQUIPMENTS,INTERIOR BASINS OF 3 COMPARTMEBNT SINK,KITCHEN COOLERS,KITCHEN SHELVINGS ETC. AND MAINTAIN.
-
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: MUST DETAIL CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT KITCHEN PREP AREAS AND DISH WASHING AREA AND FRONT SERVICE STATION AND MAINTAIN.
-
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: WALLS AROUND THE MOP SINK NOT CLEAN, INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN AND SEAL HOLE AROUND PIPE ON WALL BENEATH THE KITCHEN 3 COMPARTMENT SINK,CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN AREA AND MAINTAIN.
-
pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: MUST REPAIR WATER LEAK AT BASE OF FAUCET AT KITCHEN 3 COMPARTMENT SINK AND PROVIDE MISSING BACKFLOW PREVENTION DEVICE AT THE MOP SINK AND MAINTAIN.ALSO,MISSING SINK STOPPERS FOR THE 3 COMP SINK;MUST PROVIDE AND MAINTAIN.
-
Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: MUST PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE ALL REFRIGERATION UNITS.
-
grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: ALL UNUSED KITCHEN EQUIPMENTS MUST BE PROPERLY STORED AND MAINTAINED,CLEAN AND ORGANIZE OUTSIDE REAR YARD AREA,REMOVE CLUTTER FROM THE FRONT SERVICE AREAS DUE TO POTENTIAL PEST HARBORAGE. ALL KEPT ITEMS MUST BE PROPERLY STORED,MAINTAINED 6" OFF THE FLOOR/WALL FOR EASIER CLEANING.
-
Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED IN SANITIZING SOLUTION AND MAINTAIN.
-
Food Handler Requirements MetInspector note: FOOD HANDLER REQUIREMENTS NOT MET.INSTRUCTED TO PROVIDE AND MAINTAIN COPIES OF CERTIFICATES IN AN ORGANIZED MANNER.
What changed since the previous inspection?
Compared with Pass on April 2, 2014: 12 findings appeared for the first time. 1 finding recurred.
Browse this restaurant's inspections
More restaurants in Avondale
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.