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Uni Uni

August 18, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND THE AMBIENT AIR TEMPERATURE OF THE PREP COOLER IN THE COOKING AREA AT 53.3F. INSTRUCTED THAT UNIT MUST BE ABLE TO MAINTAIN A TEMPERATURE OF 40F OR LESS. REFRIGERATION UNIT TAGGED HELD FOR INSPECTION. UNIT MUST BE REPAIRED AND A LETTER FAXED TO 312 746-8040 TO REQUEST THAT THE TAG BE REMOVED OR YOU CAN REQUEST BY EMAIL AT CDPHFOOD@CITYOFCHICAGO.ORG CRITICAL CITATION ISSUED 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE ABOVE COOLER: FISH @ 48.2F, CLAMS @ 64.0F, SAUSAGE @ 47.0F. OTHER ITEMS ABOVE 40F INCLUDED BEEF, MUSSELS, SQUID AND CHICKEN. ALL ITEMS WERE DISGARDED FROM UNIT VALUE OF $300 AND WEIGHT 40LBS. CRITICAL VIOLATION 7-38-005(A) ISSUED.
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: TWO REAR DOORS ARE NOT RODENT PROOFED AT THE BOTTOM; A 1/2 INCH GAP WAS OBSERVED AT THE BOTTOM OF BOTH DOORS; MUST SEAL DOORS. SERIOUS VIOLATION 7-38-020 ISSUED.
code 18
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: NO INSPECTION SUMMARY REPORT POSTED FROM THE PREVIOUS INSPECTION SEPTEMBER 13, 2013 AS REQUIRED. INSTRUCTED THAT A SUMMARY MUST BE POSTED AT ALL TIMES FROM THE PREVIOUS INSPECTION. SERIOUS VIOLATION 7-42-010(B) ISSUED.
code 28
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: MEAT SLICER AND CAN OPENER AT REAR PREP TABLE, EXTERIOR SURFACES OF COOKING EQUIPMENT (BURNERS, LARGE POTS).
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST CLEAN FLOOR DRAINS AND MAINTAIN. CLEAN FLOORS IN CORNERS AROUND AND BEHIND HOT WATER TANK, DEEP FREEZERS, DISHMACHINE AND COOKING EQUIPMENT TO REMOVE FOOD PARTICLES AND DIRT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT, PREP TABLES AND DISHMACHINE TO REMOVE SPLATTER.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE THERMOMETERS FOR ALL REFRIGERATION UNITS.
code 40

What changed since the previous inspection?

Compared with Pass on September 13, 2013: 5 findings appeared for the first time. 3 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.