United Club/T-1 B18

September 15, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND 2 DOOR REACH-IN COOLER (MAIN PREP AREA) AND 4 DOOR DRAWER COOLER (REAR BAR PREP AREA) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. 2 DOOR REACH-IN COOLER AIR TEMPERATURE OF 53.7F AND 4 DOOR DRAWER COOLER AIR TEMPERATURE OF 43.1F. INSTRUCTED MANAGER, COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. THE SAID 2 COOLER IS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. CRITICAL VIOLATION 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 TEMPERATURE REQUIREMENT DURING STORAGE INSIDE (2) COOLERS. NOTED INTERNAL TEMPERATURE OF FOOD PRODUCTS STORED INSIDE 2 DOOR REACH-IN COOLER (MAIN PREP AREA): DICED TOMATOES AT 50.1F, COUSCOUS AT 45.8F, CUT CANTALOUPE AT 49.1F, CUT HONEYDEW AT 48.9F. INTERNAL TEMPERATURE OF FOOD PRODUCTS STORED INSIDE 4 DOOR DRAWER COOLER ARE: CUBED TURKEY AT 44.9F/43.8F/54.1F. GRILLED CHICKEN AT 43.5F/43.9F. SAUSAGE AT 45.7F, CHOPPED HAM AT 44.6F. ALSO FOUND FOOD PRODUCT AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE , DISPLAY AND SERVICE IN BUFFET TABLE. FOOD PRODUCTS INTERNAL TEMPERATURE OF YOGURT AT 52.8F, CUT HONEYDEW AT 49.8F, CUT CANTALOUPE AT 47.2F, INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 649.00 TOTAL WEIGHT 100 LBS. CRITICAL VIOLATION 7-38-005(A)
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NOTED UNUSED LOW TEMPERATURE DISH WASHING MACHINE BEHIND BAR WITH SIGNAGE 'OUT OF ORDER' TAGGED 'HELD FOR INSPECTION' INSTRUCTED NOT TO USE UNTIL REPAIRED. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION OF 25 PPM AT 120F, 50 PPM AT 75F, 100 PPM AT 55F. CRITICAL VIOLATION 7-38-030 NO CITATION ISSUED.
code 8Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOUND INTERIOR SURFACES OF ICE MACHINE WITH VISIBLE MOLD LIKE SUBSTANCES (PINK AND BLACK SLIMY SUBSTANCE) SEVERE BUILD-UP LIKELY TO CONTAMINATE THE ICE. INSTRUCTED TO EMPTY ICE MACHINE. MUST CLEAN (WASH, RINSE AND SANITIZE) AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A)
code 16
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NOTED INTERIOR SURFACES OF STORAGE CABINET UNDERNEATH BEVERAGE DISPENSER MACHINE IN SERVING AREA IN POOR REPAIR WITH ROTTEN WOOD. INSTRUCTED TO FIX.---------CAULKING WITH BLACK MOLD LIKE BUILD-UP BEHIND DISH MACHINE IN PREP AREA. MUST REMOVE AND RE CAULK.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF STORAGE CABINET WITH DEBRIS AND DEAD INSECTS UNDERNEATH BEVERAGE DISPENSER MACHINE IN SERVING AREA LEADING TO PREP AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN CLEAN AND MAINTAIN FLOOR WITH DEBRIS UNDERNEATH ICE MACHINE IN MAIN PREP AREA AND FLOORS UNDERNEATH 3 COMPARTMENT SINK WITH POOLED WATER TO PREVENT PEST HARBORAGE.--------MUST DETAIL CLEAN AND MAINTAIN FLOOR WITH EXCESSIVE SYRUP AND FOOD ACCUMULATION INSIDE LIQUOR WALK-IN COOLER IN REAR BAR PREP AREA.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO REPAIR SLOW DRAINING EXPOSED HAND SINK IN BAR AREA AND SLOW DRAINING 1 COMPARTMENT/SPRAYER SINK (NEXT TO DISH MACHINE IN MAIN PREP AREA).
code 38

What changed since the previous inspection?

Compared with No Entry on November 23, 2015: 8 findings appeared for the first time.

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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.