Three Harmony Restaurant

September 23, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings2

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NO PAPER TOWELS PROVIDED AT EXPOSED HAND SINK AND IN STAFF WASHROOM NOR ON PREMISES. EXPOSED HAND SINK AT REAR PREP AREA,NOT ACCESSIBLE,IN FRONT OF IT CONTAINERS OF OIL,THREE OTHER BUCKETS,A BOX OF PREPACKAGED FOODS AND DEFROSTING OPENED FOOD.UNABLE TO WASH HANDS. PERSONALLY MOVED ITEMS TO WASH MY HANDS. UPON MY REQUEST PAPER TOWELS WERE BOUGHT NEXT DOOR. PAPER TOWELS/ HAND DRYING DEVICE MUST BE PROVIDED AT SAID SINKS AT ALL TIMES FOR PROPER HAND WASHING CRITICAL VIOLATION: 7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: TWO BLOCKS OF CREAM CHEESE AT TEMP OF 50.0F TO 52.5F,STORED INSIDE CONTAINER WITH WATER,WHICH WATER TEMP WAS 89,7F.PRODUCTS WAS STORED ON FLOOR BY THE MOP SINK. TWO LARGE CONTAINER OF MIXED SHRIMP AND VEGETABLES TO FILL EGG ROLLS AT TEMP OF 49.7F; 50.2F; AND 52F.COOKED CHICKEN AT TEMP OF 49.6F TO 56F,BOTH PRODUCTS STORED INSIDE THE WALK-IN COOLER.FOOD DISCARDED AND DENATURED BY BUSINESS OWNER. POUNDS 30,VALUE 100. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. 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: FOOD NOT PROTECTED DURING STORAGE. FOUND COOKED EGG ROLLS,CHICKEN RINGS,CHICKEN NUGGET AND OTHER FOOD STORED ON TOP OILED, RIPPED BROWN PAPER BAGS AND CARDBOARDS.ALL FOOD MUST BE STORED ON TOP CHEESE CLOTHS OR WAX PAPER.ALSO OILED,FOOD STAINS,GRIMES ETC, CARDBOARDS ARE STORED ON SHELVES THROUGHOUT THE PREMISES INCLUDED INSIDE THE WALK-IN COOLER.INSTRUCTED TO REMOVE SAID CARD BOARDS, MUST PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. SERIOUS VIOLATION:7-38-005(A)
code 16
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: FOUND GREASE TRAP BY THE THREE COMPARTMENT SINK SEEPING WATER AT BASE OF THE UNIT. INSTRUCTED TO SEAL. SERIOUS VIOLATION:7-38-030
code 24
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: POTABLE FANS ON TOP THE WALK-IN COOLER AND FREEZER WITH BUILD-UP OF GREASE AND DUST,ALSO VENT COVERS THROUGHOUT THE KITCHEN.INSTRUCTED TO CLEAN AND MAINTAIN
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: GRIMES AND GREASE BUILD-UP UNDER COOKING EQUIPMENT,ALONG WALLS,CORNERS,UNDER SHELVES AND INSIDE WALK0IN COOLER AND WALK-IN FREEZER,INSTRUCTED TO CLEAN AND MAINTAIN
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MISSING CEILING TILES ABOVE THE WALK-IN COOLER AND FREEZER,INSTRUCTED TO PROVIDE.FOOD STAINS ON CEILING TILES BY THE HOOD,INSTRUCTED TO CLEAN.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: DEBRIS ON AND INSIDE LIGHT SHIELD THROUGHOUT THE PREMISES INCLUDED DINING AREA,INSTRUCTED TO CLEAN AND MAINTAIN
code 36

What changed since the previous inspection?

Compared with Pass w/ Conditions on January 8, 2014: 6 findings appeared for the first time. 2 findings recurred. 3 previous findings did not recur.

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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.