Cooked?✓!
Turquoise Cafe
August 2, 2012 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings8
- critical findings1
Failed findings
-
sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE; FOUND LARGE CONTAINER OF CHICKEN NOODLE SOUP, ABOUT 10LBS, INSIDE THE WALK IN COOLER AT 50.1F. CERTIFIED FOOD MANAGER STATED, "SOUP COOKED YESTERDAY." INSTRUCTED COLD POTENTIALLY HAZARDOUS FOODS MUST BE AT 40F OR BELOW. INADEQUATE FOOD PROTECTION. SOUP DISCARDED, V=$200. CRITICAL CITATION ISSUED, 7-38-005(A).
-
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: INSTRUCTED CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES IN THE BASEMENT.
-
Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: INSTRUCTED TO REPLACE BROKEN GASKETS ON PREP REACH IN COOLER DOORS AT MAIN KITCHEN, REPLACE BROKEN WALK IN COOLER DOOR HANDLE.
-
food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: MUST CLEAN/SANITIZE; FREEZER, LARGE OVEN AND STOVE IN BASEMENT KITCHEN.
-
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, THRU-OUT BASEMENT KITCHEN AND STORAGE ROOMS.
-
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: INSTRUCTED TO CLEAN AND REPAIT WALLS AND CEILING THRU-OUT PREP AREA IN BASEMENT.
-
pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: INSTRUCTED TO REPAIR FAUCETS FOR EXPOSED SINK AT MAIN KITCHEN AT 1ST FLOOR, 3PART SINK IN BASEMENT AND BAR 3PART SINK. ALSO MUST PROVIDE ADEQUATE VENTILATION FOR LARGE OVEN IN BASEMENT PREP AREA.
-
Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.
What changed since the previous inspection?
Compared with Pass on July 29, 2011: 3 findings appeared for the first time. 5 findings recurred. 3 previous findings did not recur.
Browse this restaurant's inspections
More restaurants in North Center
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.