United Center

November 29, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings2

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. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE AT THE FOLLOWING AREAS: S222 AMERICAN CLASSIC PREP COOLER WITH AIR TEMPERATURE BETWEEN 43-46F. MUST MAINTAIN BELOW 40F. UNIT TAGGED HELD FOR INSPECTION. S205 CHICAGO DELI REACH-IN COOLER AT 44.1F. MUST MAINTAIN BELOW 40F. UNIT TAGGED HELD FOR INSPECTION. S115 STEAKHOUSE 2 DOOR FOOD PREP COOLER NOT MAINTAINING PROPER COLD HOLDING TEMPERATURE AT 50.1F. MUST MAINTAIN BELOW 40F. UNIT TAGGED HELD FOR INSPECTION. S330 MEX IT UP PREP COOLER AT 48-50F. MUST MAINTAIN BELOW 40F. UNIT TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005A.
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. THE FOLLOWING HOT AND COLD FOODS WERE STORED/DISPLAYED AT IMPROPER TEMPERATURES: AT S222 AMERICAN CLASSIC OBSERVED 1# OF SLICED TOMATOES AT 46.8F. AT S205 CHICAGO DELI OBSERVED 3# OF SHREDDED CHEESE, SALSA, SLICED TOMATOES AND COLESLAW BETWEEN 46-50F. AT S206 CLUB EXPRESS OBSERVED 36 OZ. OF CHEESE AND CINNAMON CREAM CHEESE AT IMPROPER TEMPERATURE OF 54F. ALSO OBSERVED 4# OF CHEESE, SAUSAGE AND PEPPERONI PIZZAS AT TEMPERATURE OF 124.8F-134F. AT S115 STEAKHOUSE OBSERVED COLESLAW, TUNA BURGERS AT TEMPERATURE OF 44.2-47F. AT S111 BREAK AWAY OBSERVED 4 PIZZAS AT TEMPERATURE OF 130.1-136.8F. AT B316/S316 BLUE LINE BAR/WESTSIDE DELI OBSERVED CHOCOLATE AND VANILLA ICE CREAM MIX AT TEMPERATURE OF 45.8F. AT S330 MEX IT UP OBSERVED PICO DE GALLO AT 55.7F, CHEDDAR CHEESE AT 45.7F, SOUR CREAM AT 48.7F. AT S326 BACKSTAGE OBSERVED COLESLAW AT 44.6F AND ITALIAN BEEF AT 122-125.1F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 47# OF FOOD WORTH APPROXIMATELY $171. CRITICAL VIOLATION 7-38-005A.
code 3Priority
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: AT S213 ITALIAN PIZZA, OBSERVED WASTE WATER BACKING UP INTO THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK WHEN THE LEFT AND RIGHT COMPARTMENTS ARE DRAINED. MUST REPAIR SO THAT THE SINK DRAINS PROPERLY WITHOUT BACKUP. SERIOUS VIOLATION 7-38-030.
code 24
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. MUST DEFROST THE FREEZERS IN STAND S319 BREAK AWAY/FULL COURT BAR. DEFROST THE FREEZERS IN STAND S318 BREAK AWAY. AT S108 MUST RECAULK THE SURFACE ABOVE THE 3 COMPARTMENT SINK. AT S334 FAST BREAK, MUST REPAIR THE GASKET AT THE ICE MACHINE. AT B333/S333 CENTER ICE BAR/WESTSIDE DELI, MUST REMOVE THE CARDBOARD USED AS A LINING FOR THE STORAGE RACKS.
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. AT B121 BAR, B113 FULL COURT BAR, S104 TAYLOR STREET ITALIAN, S112, MUST DETAIL CLEAN INTERIOR PANEL OF THE ICE MACHINE. AT B113 FULL COURT BAR, MUST CLEAN THE INTERIOR BOTTOM COMPARTMENT BELOW THE EXPOSED HANDSINK. AT S230 MEXICAN FIESTA, AND S222 AMERICAN CLASSIC MUST DETAIL CLEAN THE COOKING EQUIPMENT.
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 THE FLOORS IN THE REAR STORAGE AREA OF S213 ITALIAN PIZZA. ALSO DETAIL CLEAN THE FLOORS BELOW THE SIDES OF THE COOLERS IN S213 ITALIAN PIZZA. AT S104 TAYLOR STREET ITALIAN AND S112, MUST DETAIL CLEAN THE FLOOR BENEATH AND AROUND THE GREASE TRAP AT THE 3 COMPARTMENT SINK AND REMOVE STANDING WATER. AT S230 MEXICAN FIESTA, AND S222 AMERICAN CLASSIC, MUST DETAIL CLEAN THE FLOOR UNDER THE COOKING LINE. AT THE KETEL ONE CLUB, MUST REGROUT THE FLOOR TILES IN THE DISHWASH AREA.
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. REPAIR THE VENTS AT THE CEILING ABOVE THE ICE MACHINE IN S318 BREAK AWAY. AT B121 BAR, MUST REMOVE LIQUID SOAP DISPENSER AND TOWEL DISPENSER FROM ABOVE THE 3 COMPARTMENT SINK AREA. AT S122 FAST BREAK, MUST SCRAPE AND REPAINT THE PEELING PAINT ON THE WALL/CEILING ABOVE THE FOOD PREP TABLE AND PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE. AT S101 BREAKAWAYS, MUST DETAIL CLEAN THE UPPER CEILING PANELS AT THE FRONT SERVICE AREA TO REMOVE DUST ACCUMULATION. AT B113 FULL COURT BAR, MUST REMOVE LIQUID SOAP DISPENSER AND TOWEL DISPENSER ABOVE THE 3 COMPARTMENT SINK. AT THE KETEL ONE CLUB, MUST SEAL THE OPENINGS IN THE CORNER OF THE DISHWASH AREA AND FILL IN THE OPENINGS IN THE WALL TILES.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: AT S119 SWEET BABY RAY'S, MUST REPAIR THE DRAIN LINE WATER LEAK BENEATH THE EXPOSED HANDSINK. • IN S212 CLUB DESSERTS, MUST PROPERLY EXTEND THE DRAIN LINE FROM THE DIPPER WELL OVER THE FLOOR DRAIN TO PREVENT SPILLAGE ONTO THE FLOOR. IN S213 CLUB DESSERTS, MUST REPAIR LEAKY FAUCET HANDLES AT THE MOP SINK. AT S317 FAST BREAK, MUST REPAIR THE SINK STOPPER LEVER AT THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK SO THAT THE SINK CAN HOLD WATER. AT S230 MEXICAN FIESTA, OBSERVED A SMALL AMOUNT OF WASTE WATER BACKING UP INTO THE MIDDLE COMPARTMENT WHEN THE LEFT AND RIGHT COMPARTMENTS ARE DRAINED. MUST REPAIR SO THAT THE SINK DRAINS PROPERLY. AT S205 CHICAGO DELI, MUST REPAIR THE VENTILATION HOOD OVER THE COOKING EQUIPMENT. AT THE LOWER LEVEL COMMISSARY PREP KITCHEN, MUST REPAIR THE LEAKS AT THE COLD WATER HANDLE AT THE RIGHT SIDE FAUCET AND THE FAUCET CONNECTION AT THE 2 COMPARTMENT SINK.
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. IN B316/S316 BLUE LINE BAR/WESTSIDE DELI, MUST PROVIDE A THERMOMETER INSIDE OF THE BOTTOM LOAD TAYLOR ICE CREAM MACHINE.
code 40

What changed since the previous inspection?

Compared with Pass on February 28, 2011: 8 findings appeared for the first time. 1 finding recurred. 1 previous finding did not recur.

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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.