Toast

May 10, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings12
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 52.8F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.(CRITICAL 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: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF ABOVE MENTIONED PREP OOLER SUCH AS 3/4 LB.SLICED HAM45.1F,4LBS. CHIRRIZO 46.73/4 LBS. CRAB MEAT 45.4F,1/2 LBS. DICED TOMATOES 46.6F,1LBS.ASPARAGUS45.4F,3LBS. EGG WHITES 45.3F,2LBS. SOUP STOCK 49.5F,2LBS. SMOKED SALMON 50.1F,3LBS.PROCUTTIO 46.2F-54.9F,1.5LBS. VEGETABLE CHIRROZO 46.6F-53.8F,8LBS.CHIRROZO 47.7F-44.8F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.26.5LBS.$168.(CRITICAL 7-38-005A)
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED POOR HYGIENIC PRACTICES BY DISH WASHERS HANDLING DIRTY DISHES PUTTING THEM IN DISH MACHINE AND THEN REMOVING CLEAN DISHES WITHOUT WASHING HANDS AND WAITRESS HANDLING DIRTY DISHES REMOVING THEM FROM TABLE AND PUTTING BREAD IN TOASTER WITHOUT WASHING HANDS.INSTRUCTED MANAGER TO HAVE EMPLOYEES TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(CRITICAL 7-38-010A)
code 6Priority
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: OBSERVED EVIDENCE OF APPX. 10- 20 LIVE ROACHES CRAWLING ON FLOOR UNDER 3- COMPARTMENT GREASE TRAP,UNDER SIDES OF 3 PREP TABLES CRACKS AND CREVICES AND TABLE LEGS.ALSO EVIDENCE OF APPX.40 OR MORE RAT DROPPING SCATTERED ON FLOOR IN BASEMENT FURNANCE ROOM AND A DEAD DECAYED MOUSE ON TOP OF CRATE IN SAME AREA.MUST REMOVE DROPPINGS AND DEAD MOUSE.CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/10/16.(SERIOUS 7-38-020)
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL SMALL AND BULK FOOD STORAGE CONTAINERS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST PROVIDE A ICE BIN LID FOR ICE BIN IN BAR AREA.MUST REPAIR OR REPLACE WORN OUT LOWER SHELF OF PREP TABLE IN PREP AREA.MUST REMOVE RUST FROM SOME PREP TABLES.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM GRILL TABLES,PREP TABLES,STOVE,,PIPES OF COOKING EQUIPMENT,FRYERS AND CABINETS,EXTERIOR OF GARBAGE CAN,PREP COOLER,WHEEL BASES OF ALL EQUIPMENT,OVER HEAD SHELVES,DISH RACKS,DELIME DISH MACHINE,ALL FOOD STORAGE SHELVES
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM FLOOR UNDER ALL COOKING EQUIPMENT AND PREP TABLES,DISH WASHER.MUST GROUT FLOOR UNDER DISH MACHINE AND 3- COMP SINK.MUST REMOVE WATER FROM FLOOR UNDER DISH MACHINE AND KEEP DRY.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST REPAIR OR REPLACE DAMAGED WALL NEXT TO DISH MACHINE.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA AND HALL WAY LEADING TO TOILETROOMS.MUST CLEAN DUST BUILD UP FROM CEILING FANS,VENTILATION UNIT AND VENTS IN DINING AREA.MUST CLEAN GREASE BUILD UP FROM INTERIOR AND EXTERIOR OF HOOD AND FILTERS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST PROVIDE SHATTER PROOF BULBS AT BAR COUNTER.MUST REPLACE BURNTOUT LIGHT IN DISH WASHING AREA.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST REMOVE ARTICLES FROM ON TOP OF WALK IN COOLER AND IN BASEMENT FROM FLOOR.MUST REMOVE ARTICLES FROM BAR 2- COMP SINK AND MAINTAIN.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on December 4, 2015: 11 findings appeared for the first time. 1 finding 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.