Tuhama, Inc

January 20, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings11
critical findings1

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. PROVIDE SOAP (LIQUID) AND PAPER TOWELS AT ALL HAND WASHING SINKS.
code 12Priority
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. NO PEST CONTROL LOG BOOK PROVIDE SAME.LOG TO INCLUDE A MAP OF PREMISES, COPY OF CURRENT STATE LICENSE FO COMPANY, SERVICE RECEIPTS,COPY OF MSDS (PESTICIDES). REAR EXIT DOOR NOT TIGHT FITTING, HAS OPENING 1/4 INCH OPENING ALONG BOTTOM OF DOOR.
code 18
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. PROVIDE OUTSIDE DUMPSTER WITH NAME ON ON SAME.
code 19
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. PROVIDE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHEN ANY POTENTIALLY HAZARDOUS FOODS ARE BEING SERVED.
code 21
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. RUSTY - UNCLEAN - RAW WOOD SURFACES SEAL/PAINTSURFACES. REACH IN COOLERS NOT MAINTAINED - REPAIR SAME
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 ALL SHELVES INSIDE/OUTSIDE ALL COOLERS, MEAT DISPLAY COOLERS,SHELVES ON DISPLAY FLOOR, WASHROOM.
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. PROVIDE COVING ALONG FLOORS/WALLS WHERE MISSING SEAL ALL HOLES ON FLOOR, REPLACE MISSING FLOOR DRAIN COVERS IN BASEMENT, DETAIL CLEAN ALL THROUGHOUT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Use dustless cleaning methods. SEAL ALL OPENINGS, CRACKS,OPENINGS ON WALLS AND CEILING THROUGHOUT MAKING WALLS SMOOTH EASY CLEANABLE AND TIGHT FITTING.
code 35
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. PROVIDE A SELF CLOSING DEVICE ON WASHROOM DOOR.
code 37
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. PROVIDE THERMOMETERS IN ALL COOLERS.
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. CLUTTER THROUGHOUT, REMOVE/REPAIR ALL BROKEN/UNUSED COOLERS ETC.
code 41

What changed since the previous inspection?

Compared with Fail on January 19, 2011: 11 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.