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Tradition

January 19, 2011 · Pass

😇clean

official resultPass
resultPass
inspection typeCanvass
failed findings7
critical findings0

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Failed findings

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. THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP AREA REACH IN COOLERS RUBBER DOOR GASKETS, BAR GUN HOLDERS, EXTERIOR OF SINKS AND COOLERS IN PREP AND DISHWASH AREA AND INTERIOR OF ICE MACHINE WITH SLIGHT LIME BUILD UP. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUPMENT.
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. OBSERVED BEER/BOTTLE CAPS ON FLOOR AT BAR AND FOOD DEBRIS UNDER AND AROUND EQUIPMENT AT PREP AREA/STORAGE AREA AND BASEMENT. MUST DETAIL CLEAN FLOOR THROUGHOUT AND MAINTAIN.
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. OBSERVED FOOD DEBRIS ON WALL BEHIND/AROUND DISHMACHINE. MUST CLEAN ALL UNCLEAN WALLS AND MAINTAIN.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE BURNED OUT CEILING LIGHT BULBS AT PREP AREA.
code 36
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE INTERIOR THERMOMETER FOR FOOD WALK IN COOLER.
code 40
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. 1ST FLOOR STORAGE ROOM AND BASEMENT CLUTTERED. MUST ELEVATE ALL ITEMS 6" OFF FLOOR AND AWAY FROM WALLS OR REMOVE TO PREVENT POTENTIAL PEST HARBORAGE.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE HAIR RESTRAINT FOR FOOD HANDLER(S).
code 42

What changed since the previous inspection?

Compared with Pass on June 29, 2010: 7 findings appeared for the first time.

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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.