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Treasure Island Foods

October 4, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS INSIDE OF THE HOT HOLDING DISPLAY CASE AT THE DELI PREP AREA. OBSERVED CHICKEN AT 95-132F, MACARONI AND CHEESE AT 124.3F, COOKED MIXED VEGETABLES AT 110.3F, STUFFED PEPPERS AT 121.1F, FISH AT 105.4-122.5F, HOT DOGS AT 97.8F, MASHED POTATOES AT 117.1F, TAMALES AT 118.1F, BAKED POTATOES AT 108.0F. MANAGEMENT VOLUNTARILY DISCARDED 48# OF FOOD WORTH $288. CRITICAL VIOLATION 7-38-005A.
code 3Priority
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: OBSERVED THE 3 COMPARTMENT SINK IMPROPERLY MAINTAINED IN THE MEAT CUTTING ROOM. OBSERVED WATER EXCESSIVELY OVERFLOWING AND LEAKING FROM THE OPEN DRAIN LINES BELOW THE SINK. MANAGEMENT INSTRUCTED TO REPAIR THE SINK SO THAT THE WATER DRAINS PROPERLY. 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: DETAIL CLEAN THE FOLLOWING EQUIPMENT IN THE DELI AREA: INTERIOR OF MICROWAVE, MEAT SLICER, INTERIOR OF DELI CASES. DETAIL CLEAN THE TOP OF THE REFRIGERATOR AND EXTERIOR OF THE OVEN IN THE BAKERY AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED STANDING WATER ON THE FLOOR OUTSIDE OF THE BASEMENT WALK-IN FREEZER. MUST MOP UP STANDING WATER AND REPAIR THE FLOOR SO THAT IT IS LEVEL AND WATER DOES NOT ACCUMULATE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: REGLUE THE PEELING BASEBOARD BEHIND THE BAKERY OVEN. REPAIR THE WALLS IN THE RESTROOMS ALONG THE WALL BASE. REMOVE HANGING DUST FROM THE CEILING OF THE PRODUCE WALK-IN COOLER IN THE BASEMENT. CLEAN AND REPAINT THE WALLS OF THE PRODUCE PREP AREA IN THE BASEMENT.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST PROVIDE LIGHT SHIELDS WITH END CAPS WHERE MISSING IN THE MEAT CUTTING ROOM. PROVIDE LIGHT SHIELDS ABOVE THE 2 COMPARTMENT SINK IN THE BASEMENT PRODUCE PREP AREA AND IN THE BASEMENT WALK-IN FREEZER. MUST PROVIDE ADEQUATE LIGHTING IN THE BASEMENT PRODUCE PREP AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR THE LEAK UNDER THE EXPOSED HANDSINK IN THE BASEMENT PRODUCE PREP AREA.
code 38

What changed since the previous inspection?

Compared with Pass on November 16, 2012: 4 findings appeared for the first time. 3 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.