Three R Food

July 21, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings13
critical findings2

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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. FACILITY NOT MAINTAINING PROPER TEMPERATURE; FOUND THREE DOOR PREP REACH IN COOLER AT 80F. INADEQUATE FOOD PROTECTION. TAG HELD FOR INSPECTION TAG PLACED ON UNIT. INSTRUCTED WHEN UNIT IS REPAIRED TO FAX LETTER REQUESTING TAG REMOVAL. MUST KEEP COOLER AT 40F OR BELOW. CRITICAL CITATION ISSUED, 7-38-005(A). ADDITIONALLY, INSTRUCTED TO ADD MORE WATER TO STEAM TABLE WELL AND TURN THERMOSTATS HIGHER.
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. POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE COOLER AT IMPROPER TEMPERATURES; COOKED AND RAW BEEF RANGING FROM 55.7F-70.7F, PORK 51.5F-55.2F, FISH 68.7F-74.7F. ALSO OBSERVED HOT FOODS AT IMPROPER TEMPERATURES: PORK ON STEAM TABLE AT IMPROPER TEMPERATURES OF 118.3F-119.5F, CHICKEN 120.8F. INADEQUATE FOOD PROTECTION. INSTRUCTED COLD FOODS MUST BE KEPT AT 40F OR BELOW, HOT 140F OR HIGHER. FOOD DISCARDED, TOTAL LBS.100 ,V=$300.OO. CRITICAL CITATION ISSUED, 7-38-005(A). ADVISED TO KEEP REFRIGERATION AND HOT HOLDING FOOD TEMPERATURE LOGS.
code 3Priority
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 WEST SIDE AREA DOOR NOT RODENT PROOFED, DOOR HAS ABOUT A 1" GAP. REAR DOOR HAS 1/4" OPENING TO OUTSIDE ALONG BOTTOM. MUST RODENT PROOFED DOORS. SERIOUS CITATION ISSUED, 7-38-020.
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE STORAGE COOLERS.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON KITCHEN STORAGE SHELVES.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTALL WASHABLE SPLASH GUARD BETWEEN EXPOSED HANDSINK AND PREP COUNTER/UTENSILS BEHIND BUFFET LINE. RE-LOCATE PAPERTOWEL DISPENSER FROM ABOVE PREP COUNTER TO ABOVE SINK TO PREVENT WATER FROM HANDS DRIPPING ONTO FOOD CONTACT SURFACES AND EQUIPMENT.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, BOTTOM PANELS OF PREP TABLES IN KITCHEN, ALL SHELVES AND CABINETS AT BUFFET LINE AREA. REMOVE ALL LITTER/FOOD DEBRIS.
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. MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT IN KITCHEN AND UNDER DISPLAY SHELVES IN GROCERY STORE. REPAIR FLOOR (BROKEN TILES) NEXT TO REACH-IN COOLER BEHIND BUFFET LINE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: ACCUMULATED DUST ON WASHROOM VENTILATION COVERS. MUST CLEAN AND MAINTAIN.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: LIGHTS INSIDE BUFFET ARE NOT SHIELDED. MUST INSTALL LIGHTSHIELDS OR SHATTER RESISTANT BULBS. LIGHTS IN KITCHEN ARE NOT PROPERLY SHIELDED, MUST INSTALL SOLID SHIELDS.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE WATER SUPPLY OR BASEMENT HOSE BIBB. MUST INSTALL. NO HOT WATER PRESSURE AT 1 COMPARTMENT SINK. MUST REPAIR LEAK, RESTORE WATER PRESSURE.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: UNCLEAN, UNUSED COOLERS/FREEZERS IN BASEMENT. MUST REMOVE OR CLEAN AND MAINTAIN EQUIPMENT. REMOVE ACCUMULATED LEAVES AND DEBRIS FROM REAR BASEMENT STAIRWELL (OUTSIDE). SEAL HOLE IN ASPHALT BY WEST-SIDE DOOR.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: FOOD HANDLERS ALONG BUFFET LINE NOT WEARING HAIR RESTRAINTS. MUST COVER HAIR.
code 42

What changed since the previous inspection?

Compared with Pass on April 14, 2011: 8 findings appeared for the first time. 5 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.