Top View Restaurant

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings4
• critical findings1

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Failed findings

• 🚰handwashing sink issuescritical
  Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
  Inspector note: HIGH TEMPERATURE DISHMACHINE IN USE IN POOR REPAIR, FINAL RINSE AT 140F. INSTD TO REPAIR SAME AND HAVE FINAL RINSE AT 180F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL REINSPECTED BY HEALT DEPT. INSTD TO UTILIZE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE. CITATION ISSUED 7-38-030 CRITICAL.
  code 8Priority
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: INTERIOR PANEL OF ICE MACHINE AND EXTERIOR OF DISH MACHINE WITH CALCIUM/LIME BUILD-UP. CLEAN SAME.
  code 32
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: STORAGE SHELVES AND CANNED PRODUCT IN REAR NOT CLEAN, DUST ACCUMULATION. CLEAN SAME.
  code 33
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored
  Inspector note: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION.
  code 43

What changed since the previous inspection?

Compared with Pass on February 8, 2012: 2 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.