The Wheel House

September 2, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURES. OBSERVED SALAD COOLER WITH AN AIR TEMPERATURE OF 53F, AND APPETIZER PREP COOLER WITH AN AIR TEMPERATURE OF 51.4F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. BOTH UNITS TAGGED BY CDPH. MUST MAINTAIN BOTH UNITS 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: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED RICE At 46.5F, TURKEY AT 46.4F, MILK AT 49.2F, SALAD DRESSING AT 46F, HUMMUS AT 47.3F, EGGS AT 49.6F, SOUR CREAM AT 44.9F, ARTICHOKE DIP AT 47.3F, CORNED BEEF AT 44.6F, CHICKEN AT 44.9F, BUTTERMILK AT 51.6F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $55. CRITICAL VIOLATION 7-38-005A.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector 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. LOW TEMPERATURE GLASSWASH DISHMACHINE WITH IMPROPER SANITIZER CONCENTRATION (0 PPM CHLORINE). UNIT TAGGED BY CDPH. MANAGEMENT INSTRUCTED TO MAINTAIN SANITIZER CONCENTRATION AT 100 PPM CHLORINE. CRITICAL VIOLATION 7-38-030.
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE FRUIT FLIES BEHIND BOTH BARS. OBSERVED APPROXIMATELY 50 LIVE FRUIT FLIES BEHIND BOTH BARS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST PROVIDE COVERS FOR THE ICE BINS BEHIND BOTH BARS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE WIRE RACKS IN THE WALK-IN COOLER, BASEMENT LIGHT SHIELD NEAR STORAGE CLOSET.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MAINTAIN THE BASEMENT FLOOR DRY UNDER THE 3 COMPARTMENT SINK. DETAIL CLEAN THE FLOOR DRAINS BEHIND THE BARS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS IN THE BASEMENT PREP AREA, BEHIND BOTH BARS.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST INSTALL DRAIN LINE TUBING TO THE SODA GUN HOLDERS BEHIND THE BARS. REPAIR THE BASEMENT MOP SINK.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST ELIMINATE THE CLUTTER IN THE LIQUOR STORAGE ROOM.
code 41

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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.