Treasure Island Foods

May 15, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings8
critical findings1

← Back to the current restaurant page

Failed findings

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 READY TO EAT FOODS STORED INSIDE OF DELI DISPLAY UNIT AND SALAD BAR IN PRODUCE AREA SUCH AS EGG SALAD 44.0F-45.8F 22LBS.,TUNA SALAD 45.8F 21LBS.,SALMON SALAD 45.5F 15LBS.,COOKED CHICKEN BREAST 2.5LBS 46.5F,CHILI BEEF 45.5F-57.5F 38LBS.,COLESLAW 46.7F 4LBS.,GRAPE LEAVES 47.1F 5LBS,MACARONI SALAD 47.7F 7LBS.,CRAB SALAD 44.1F 5LBS.PRODUCT WAS DUMPED AND DENATURED BY MANAGER .MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.119.5LBS. $809.(CRITICAL 7-38-005A)
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: OBSERVED INADEQUATE FOOD PROTECTION DURING STORAGE OF JUICING PROCESS OF MANUAL CAPPING AND BOTTLE STORAGE /STORED IN A IMPROPER MANNER IN PRODUCE AREA.OBSERVED A OPEN BOX OF PLASTIC BOTTLES AND A BOX OF OPEN PLASTIC CAPS ON SHELVING UNIT BEHIND COLD HOLDING UNIT WITH A CELL PHONE,BOX OF TISSUE,APRON,OPEN BOTTLE OF GLASS CLEANER STORED INSIDE OF EACH .ALSO NO SOP DOCUMENTATION AVAILABLE TO VIEW,NO TIME AND TEMPERATURE LOGS TO VIEW FOR JUICE AND WALK IN COOLER,CLEANING OF JUICING MACHINE LOGS .INSTRUCTED MANAGER TO PROVIDE SOP DOCUMENTATION,PROPER STORAGE OF MATERIALS AND TIME & TEMPERATURE/CLEANING LOGS AND MAINTAIN.(SERIOUS 7-38-005A)
code 16
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REMOVE RUST FROM ALL GREASE TRAPS AT 3- COMP SINKS IN ALL DEPTS.MEAT,MEAT & FISH DEPT.PRODUCE,BAKERY & DELI WALK IN COOLERS HAS RUSTY SHELVES & CARTS.MUST REPAIR OR REPLACE MEAT & FISH DEPT.-WORN CUTTING BOARDS,PRODUCE WALK IN COOLER AIR CURTAINS IN POOR REPAIR.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN FOOD DEBRI FROM SHELVING UNITS IN COFFEE AREA,SIGNAGE SIGNS,PREP KITCHEN-FRYERS,WHEEL BASES,PIPES OF EQUIPMENT,MEAT & FISH DEPT.-SHELVES UNDER TANK,WRAPPING STATION.MEAT WALK IN COOLER-FANGUARDS.FISH W.I.C.-FANGUARDS,BREAKROOM LOWER CABINETS AND MICROWAVE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST CLEAN FLOOR UNDER,AROUND,ALONG WALL BASES ,COOLERS IN ALL DEPTS,W.I.C.& W.I.F.,FLOOR MATS IN KITCHEN PREP AREA.MUST REPAIR OR REPLACE DAMAGED FLOORING IN MEAT DEPT.,PRODUCE W.I.C.,FROZEN W.I.F..MUST GROUT FLOOR IN KITCHEN PREP AREA NEAR 1-COMP SINK.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST CLEAN DEBRI AND DUST FROM WALLS IN ALL DEPTS & BREAKROOM,LIGHT SHIELDS IN PREP KITCHEN.MUST REPAIR OR REPLACE WALL BASES IN KITCHEN PREP AREA BEHIND COOKING EQUIPMENT & MEAT W.I.C.,MISSING WALL TILE IN HOT FOOD PREP AREA,STAINED & MISSING CEILING TILES IN PRODUCE AREA,RECEIVING.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN BREAKROOM.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST REPLACE BURNT OUT LIGHTS IN PRODUCE W.I.C.,MEAT W.I.C.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST REPAIR OR REPLACE SINK STOPPER IN POOR REPAIR IN KITCHEN PREP AREA 3- COMP SINK.
code 38

What changed since the previous inspection?

Compared with Pass on August 29, 2014: 6 findings appeared for the first time. 2 findings recurred.

Browse this restaurant's inspections

More restaurants in Hyde Park

See every restaurant in Hyde Park →

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.