Ultra Foods

February 4, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings11
critical findings3

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. HAND SINK IN DELI REAR PREP AREA AND BAKERY PREP AREA IN NEED OF HOT WATER. MUST PROVIDE HAOT WATER AT ALL TIMES. INSTRUCTED TO WASH HAND AT OTHER HANDSINK IN DEPARTMENT. CRITICAL VIOLATION 7-38-030 CITATION ISSUED HAND SINK NOT MAINTAINED.
code 11Priority
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. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. MEAT DISPLAY CASES ON SALES FLOOR IN POOR REPAIR. AIR TEMPERATURE AT 49.6 DEGREES. MEAT FOR SALE IN CASE AT TIME OF INSPECTION. CASE HELD FOR INSPECTION AT THIS TIME OF INSPECTION. CASE CAN NOT BE USED UNTIL CORRECTED AND REINSPECTED BY THE CHICAGO DEPT OF PUBLIC HEALTH. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. FACILITIES TO MAINTAIN PROPER TEMPERATURE.
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. All hot food shall be stored at a temperature of 140F or higher. FOUND A RACK OF MEAT IN MEAT PROCESSING ROOM AT IMPROPER TEMPERATURE. APPROXIMATELY 50 PACKAGES OF RAW PACKAGED MEAT WITH INTERNAL TEMPERATURES OF 47.5 DEGREES THRU 49.0 DEGREES. ALL MEAT WAS DISCARGED AND DENATURED. TOTAL VALUE $304.75 50LBS CRITICAL VIOLATION 7-30-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.
code 3Priority
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 THE FOLLOWING DOORS NOT RODENT PROOFED: 2 OVERHEAD DOORS AT FRONT ENTERANCE AREA, 1 REAR DOCK DOOR AND 1 EXIT DOOR. ALL WITH 1/4IN OR MORE OPENING AT BOTTOM OF DOORS. MUST CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIUOLATION 7-38-020 CCITATION ISSUED. OUTER OPENINGS NOT PROTECTED.
code 18
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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT IN DELI AREA, DELI PREP TABLES AND CARTS, HANDSINKS IN ALL AREAS, EXTERIOR OF DELI CABINETS, 3 COMPARTMENT SINKS ETC.. TO REMOVE ALL BUILD UP OF FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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. MUST CLEAN FLOORS THROUGHOUT ALL SERVICE AREAS, BACKROOMS, RECIEVING AREAS AND SALES FLOOR TO REMOVE ALL BUILD UP AND DEBRIS ON AND UNDER EQUIPMENT. MUST CLEAN AND MAINTAIN.
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. Use dustless cleaning methods. WALLS IN DELI, SEAFOOD AND GROCERY BACKROOMS IN NEED OF CLEANING TO REMOVE ALL SPLATTERS MUST CLEAN AND MAINTAIN AT ALL TIMES.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILD NEED IN BAKERY DEPARTMENT TO REPLACE BROKEN SHEILDS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. ALL FLOOR DRAINS IN NEED OF CLEANING TO REMOVE ALL BUILD AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
code 38
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 INSTALL AND MAINTAIN THERMOMETERS IN ALL REACH-IN CASES.
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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE AND OR ORGANIZE ALL UNNECESSARY ARTICLES IN GROCERY BACK ROOMS AND OTHER SERCVICE DEPTS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
code 41

What changed since the previous inspection?

Compared with Pass w/ Conditions on May 14, 2010: 7 findings appeared for the first time. 4 findings recurred.

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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.