Tricycle Supper Club

July 18, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
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: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.FOUND LOW TEMPERATURE DISHMACHINE IN USE AT THIS TIME,"0"PPM. HELD FOR INSPECTION TAG PLACED ON SAID UNIT-MUST NOT USE UNTIL REPAIRED,THE CDPH IS NOTIFIED VIA FAX 312-746-4240 FOR TAG REMOVAL,HELD FOR INSPECTION TAG PLACED ON FROZEN DESSERT TOP LOADER TAYLOR MACHINE IN USE AT THIS TIME ON COUNTER TABLE BEHIND BAR.Hot and cold water under city pressure shall be provided at the freezer unit for the purpose of washing and sanitizing of all non-removable food contact surfaces of the freezer unit and sanitizing of re-assembled freezer parts.FAX LETTER TO THE CDPH 312-746-4240 FOR TAG REMOVAL.
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND APPROXIMATELY 35 LIVE FRUIT FLIES IN BASEMENT DRY STORAGE/FOOD PREP AREA,REAR DOOR TO KITCHEN NOT RODENT-PROOFED.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,REMOVE CLUTTERED CONDITIONS,PROVIDE LIDS TO TRASH,DIRTY LINEN TO MINIMIZE SAID PEST PROBLEM,RODENT PROOF SAID DOOR ALL ACROSS BOTTOM,PEST CONTROL SERVICE NOW RECCOMENDED.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHILI, HAMBURGERS,SOUPS ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
code 21
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST PROPERLY STORE,INVERT CLEAN MULTI-USE UTENSILS,DISHWARE TO PREVENT CONTAMINATION BEFORE USE.
code 31
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.Cutting boards with deep, dark grooves must be sanded/bleached or replaced,replace/repair rusty shelving inside bar coolers using a non-toxic finish.
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 INTERIOR/EXTERIOR OF COOLERS,SIDE OF HOT COOKING EQUIPMENTS,DRY STORAGE SHELVINGS IN BASEMENT,MANUAL CAN OPENER,BAR GUNS AND HOUSINGS ATTACHED,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENTS,UPPER PANEL OF ICE MACHINE IN BASEMENT ETC.
code 33
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 THERMOMETERS INSIDE ALL REFRIGETARTION UNITS.
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.CLEAN,ORGANIZE BASEMENT DRY STORAGE AREAS,UNDER STAIRCASE,REMOVE ALL UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.
code 41

What changed since the previous inspection?

Compared with Pass on March 19, 2010: 8 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.