Uncommon Ground

January 6, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings2

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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 PREP COOLER IN PREP AREA ,WITH IMPROPER TEMPERATURE(48.8F TO 51.1F).POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(COOKED BEANS, VEGGIE BURGERS AND ETC.)UNIT MUST MAINTAIN TEMPERATURE OF 40F OR BELOW.CRITICAL VIOLATION:7-38-005(A) HOOOO57388-15. A SERVICE MAN WAS CALLED BY MANAGER,UNIT FIXED, PRESENTLY MAINTAINS TEMPERATURE OF 40F.
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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED POTATOES AT TEMP. OF 75.9F,84.6F, 100F AND 102.3F,STORED ON TOP STEAM TABLE;FRESH EGGS AT TEMP.OF 46.7F VEGGIE BURGER AT TEMP OF 52.1F,COOKED BEANS AT TEMP OF 48.7F(WERE COOKED ON 1-5-10),COOKED ROAST BEEF AT TEMP. OF45.7F,GOAT CHEESE AT TEMP.OF 48F. ALSO FOUND TWO LARGE CONTAINERS OF COOKED CHILI STORED IN WALK-IN IN BASEMENT AREA AT TEMPERATURE OF 51.4F TO 55.4F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED. FOOD DISCARDED AND DENATURED. POUNDS 96.5, VALUE AT 68.40.CRITICAL VIOLATION:7-38-005(A) HOOOO57388-15
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.OBSERVED EVIDENCE OF MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES; BASEMENT AT NORTH-WEST CORNER, IN FURNACE AREA, AND UNDER BAR AREA (SHELVES,COOLERS ETC.).MANGEMENT IS REQUIRED TO CLEAN AND SANITIZE AREA MENTIONED(REMOVE DROPPINGS).SERIOUS VIOLATION:7-38-020 HOOOO57389-16
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.OUTSIDE GARBAGE AND PATIO AREA NOT CLEAN. FOUND GARBAGE CONTAINERS OVERFLOWING, UNABLE TO CLOSE LIDS.CLUTTER IN PATIO AREA,TV, SHELVES, EMPTY BOXES,PAPER , CONSTRUCTION MATERIALS ETC.OBSERVED RAT DROPPINGS BEHIND WOOD.MANAGEMENT IS REQUIRED TO CLEAN AND ORGANIZE AREA.ELEVATE ITEMS NEEDED 6" OOF THE FLOOR, TO PREVENT RODENT AND INSECTS ACTIVITIES.KEEP AREA CLEAN.SERIOUS VIOLATION:7-38-020 HOOOO57389-16
code 19
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.KNIFE RACKS IS NEEDED IN BOTH PREP AREA. DO NOT STORE KNIFE BETWEEN EQUIPMENT.REMOVE CARDBOARDS FROM SHELVES, WHICH IS USED FOR LINERS.
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 COOKING EQUIPMENT, INCLUDED INTERIOR OF DEEP FRYER(GREASE BUILD-UP). MUST CLEAN INTERIOR OF 3 COMPARTMENT SINK IN BASEMENT AREA(GRIME BUILD-UP).
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.DETAIL CLEAN FLOOR UNDER COOKING EQUIPMENT(GREASE BUILD-UP),ALSO SWEEP BASEMENT AREA WERE WASH AND DRYER ARE LOCATED,ALSO STORAGES THROUGHOUT THE BASEMENT AREA.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE BROKEN LIGHTSHIELD IN KITCHEN(1ST. FLOOR).
code 36
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 STEM THERMOMETERS FOR EACH OF CHEFS, TO BE ABLE TO PROPER CHECK FOOD TEMPERATURE.
code 40

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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.