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Treasure Island

June 15, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. REFRIGERATED FOOD STORAGE NOT REACHING ADEQUATE TEMPERATURE OF 40 DEGREES F. FOUND LARGE REACH IN DISPLAY COOLER ON SALES FLOOR WITH IMPROPER TEMPERATURES RANGING BETWEEN 49-51 DEGREES F. ALSO FOUND SMALLER REACH IN DISPLAY COOLER IN DELI PREP AREA WITH AN AIR TEMPERATURE OF 46 DEGREES F. MUST REPAIR OR ADJUST COOLERS SO THAT THEY MAINTAIN 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 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: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 1,361 LBS OF VARIOUS KINDS OF LUNCHEON MEATS,BACONS,SAUSAGES,HAMS,CHEESES,PASTAS WITH CHEESE,SPINACH DIPS, HOT DOGS,SALSAS WITH CUT TOMATOES,CHICKEN BREASTS,TURKEY BREASTS,ROAST BEEFS,SALAMI AND HUMMUS AT IMPROPER TEMPERATURES RANGING BETWEEN 46.7-58.8 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SCRAPE AND REPAINT PEELING PAINT ON HOOD OVER COOKING EQUIPMENT IN DELI HOT FOOD PREP AREA. MUST REPLACE WORN STRIPPING ON THE LEFT SIDES OF DELI WALK IN COOLER AND MEAT PREP COOLERS. MUST REPLACE BROKEN SLIDING DOOR TO DISPLAY COOLER IN FRESH MEAT SECTION. MUST ALSO REPLACE MISSING SLIDING DOORS IN DELI AND FRESH MEAT SECTIONS.
code 32
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. DETAIL CLEAN WALLS IN PREP AREAS. ALSO CLEAN DISPLAY COOLER MOTOR HOUSING IN DELI AND FRESH MEAT PREP AREA.
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. DETAIL CLEAN FLOORS UNDER ALL SHELVING UNITS AND COOLERS ON SALES FLOOR AND IN PREP AREAS AND REMOVE FOOD,DUST AND OTHER DEBRIS.
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. MUST SCRAPE AND REPAINT WALLS UNDER FISH SCALING SINK.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST INCREASE THE COLD WATER PRESSURE AT THE SUSHI PREP AREA HAND SINK. MUST REPAIR THE LEAKY FAUCET AND PIPES UNDERNEATH THE DELI PREP AREA 3 COMPARTMENT SINK.
code 38
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. MUST BETTER ORGANIZE THE REAR CLEANING SUPPLY CLOSET AND THE LIQUOR STORAGE AREA ON THE 2ND FLOOR. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
code 41

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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.