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United Club (T2/F9)

October 18, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

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 SERVICE AND DISPLAY ON TOP OF BUFFET TABLE. NOTED INTERNAL TEMPERATURE OF THE FOOD PRODUCTS ARE: DICED TOMATOES AT 58.2F, CUT GREEN ONIONS AT 71.2F, DICED CHEESE AT 52.7F, SHREDDED CARROTS AT 63.4F, SLICED CUCUMBER AT 63.4F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F AND BELOW AND HOT HOLDING TEMPERATURE OF 140F AND ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $60.00 TOTAL WEIGHT 8 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: FOUND LOW TEMPERATURE DISH MACHINE FINAL SANITIZING CONCENTRATION OF 0 PPM CHLORINE CONCENTRATION (BEHIND BAR). INSTRUCTED TO FIX. DISH MACHINE IS 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
code 8Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO REPAIR BROKEN RUBBER GASKET AROUND 4 DOOR REACH-IN COOLER BEHIND BAR.--------MUST CLEAN AND RE CAULK WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP BEHIND DISH MACHINE IN REAR PREP AREA.
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 THE FOLLOWING; INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE, (2) DISH MACHINE (PREP AREA AND BEHIND BAR), INTERIOR CABINETS BEHIND BAR, INTERIOR SURFACES OF ALL COOLERS IN PREP AREA AND BEHIND BAR.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA ESPECIALLY UNDERNEATH DISH MACHINE.------------INSTRUCTED TO RESEAL UNSEALED FLOOR BASEBOARD UNDERNEATH DISH MACHINE IN REAR PREP AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS BEHIND DISH MACHINE WITH EXCESSIVE STAIN AND DRIED FOOD ACCUMULATION.---------MUST SEAL HOLES ON WALLS AROUND REAR PREP AREA.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO REPAIR SLOW DRAINING DUMP SINK BEHIND BAR.
code 38
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: ICE SCOOP MUST BE STORED IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
code 43

What changed since the previous inspection?

Compared with Pass on April 30, 2015: 8 findings appeared for the first time. 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.