Trotter's To Go

August 4, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings3

← Back to the current restaurant page

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.FOUND DISPLAY SERVING COOLER IN SELLING AREA AT IMPROPER TEMPERATURE:50F TO 58F(THEIR OWN THERMOMETER SHOWED 58F).TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT. POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(TUNA ,VARIOUS SOUPS, SANDWICHES ETC).FAX A LETTTER WHEN UNIT MAINTAINS 40F AND BELOW.ALSO FOUND REACH IN COOLER IN BAKERY AREA AT IMPRPOPER TEMPERATURE(48.6F TO 50F)ALSO TAGGED UNIT.FAX# 312 746-4240.
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 FOOD AT IMPROPER TEMPERATURE STORED FROM ABOVE UNIT:6 CONTAINERS OF ROASTED POTATOES WITH PAPRIKA AND GARLIC AT TEMP OF 55.1F;5 CONTAINERS OF ARTICHOKES SALAD AT TEMP OF 51.1F;5 CONTAINERS OF ORZO PAST WITH DUCK CONFIT AND ROASTED ONIONS AT TEMP OF 52.5F.9 CONTAINERS CURRIED FINGERLING POTATOES SALAD AT TEMP OF 56.5F;7 CHICKEN SALAD WITH WALNUTS DRIED CHERRIES AND APPLE AT TEMP OF 52.3F; CHICKEN SALAD AT TEMP OF 46.7F, STORED IN WALK-IN COOLER;3 CONTAINERS OF ROASTED RED BEETS WITH GINGER AND HONEY AT TEMP OF 52.3F;7 CONTAINERS OF OLIVE OIL POACHED TUNA SALAD WITH RED ONOINS AT TEMP OF 59.4F;VARIOUS KIND OF SALADS(WITH CHICKEN, BLUE CHEESE, HAM ETC) AT TEMP OF 52.3F-53.1F-57.9F-;VARIOUS KIND OF SOUPS(ASPARAGUS-ENGLISH CUCUMBER -GASPACHO SOUP)AT TEMP OF54.2F-53.1F-51.0F -54.2F .VARIOUS KIND OF SANDWICHES:BRIES SANDWICH- BEEF SANDWICH-HAM SANDWICH-TURKEY SANDWICH, TEMP OF 59F- 60.9F- 56.3F- 58.8F- 56.8F.HOME MADE PASTRIES WITH FRESH MILK AND FRES EGGS:BUTTERSCOTCH PUDDING- CUT FRUIT SALADS- DOUBLE CHOCOLATE PUDDING-VANILLA BEAN PUDDING RICE AT TEMP OF 53.1F-52.2F -59.7F-55.2F.ALL FOOD DISCARDED AND DENATURED.POUNDS 163,VALUE 1.109.CRITICAL VIOLATION:7-38-005(a)HOOOO62518-15
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE DOING MULTI TASK FROM CLEANING GARBAGE LIDS TO PUSH SWING DOOR ENTERING AND EXITING FROM REAR PREP TO FRONT PREP AREA, WITH BARE HANDS.EMPLOYEES PUT ON FOOD GLOVES WITHOUT WASHING HANDS,AND HANDLED FOOD,(MAKING SANDWICHES)A READY TO EAT PRODUCTS.INFORMATION ON HAND WASHING PROCEDURE GIVEN.CRITICAL VIOLATION:7-38-010(A) HOOOO62519-16
code 6Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 2-18-09, REPORT#154925. (#32)REPAIR HINGE ON DOOR OF BATHROOM VANITY.REPLACE RUSTED WIRE STORAGE RACKS IN WALK-IN COOLER. (#35)REP[AIR BROKEN WALL BASE AROUND ROTISSERIE OVEN. DETAIL CLEAN WALL AND WALL BASE AROUND 3 COMPARTMENT SINK. SEAL AREA AROUND DOORWAY OF WALK-IN COOLER.(#38)MECHANICAL VENTILATION FOR WEST RESTROOM NOT WORKING. MUST REPAIR. SERIOUS VIOLATION:7-42-090 HOOOO62519-16
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.MUST PROVIDE LABELS FOR FOOD PRODUCTS SOLD TO CUSTOMERS(INGREDIENTS)
code 30
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.NEED TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE(TOP AND BOTTOM) BUILD-UP MINERAL.
code 33
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.FAUCET IN 2 COMPARTMENT SINK IN POOR REPAIR(LOSE)AND LEAKING.ALSO NEED TO PROVIDE STOPPERS FOR THE SAME SINK,OBSERVED EMPLOYEES USING PAPER TO STOP WATER TO DRAIN.
code 38
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.EVERYONE MUST WEAR HAIR RESTRAINT PREP AREA.
code 42

Browse this restaurant's inspections

More restaurants in Lincoln Park

See every restaurant in Lincoln 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.