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United Employee Cafeteria (T1 C Ll)

June 14, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings2

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 STORAGE INSIDE WALK-IN COOLER. (WALK-IN COOLER AIR TEMPERATURE OF 42.0F). NOTED BAKED CHICKEN INTERNAL TEMPERATURE OF 46.2, CHILI AT 45.4F PREVIOUSLY COOKED YESTERDAY, SLICED HAM AT 45.7, WHOLE HAM AT 46.3, MILK AT 46.8F INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 50.00, TOTAL WEIGHT 5 LBS. CRITICAL CITATION 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 HIGH TEMPERATURE DISH MACHINE FINAL SANITIZING RINSE FOR EQUIPMENT AND UTENSIL AT IMPROPER TEMPERATURE REQUIREMENT. NOTED FINAL RINSE TEMPERATURE OF 170F. INSTRUCTED TO FIX. INSTRUCTED MANAGER, A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE TEMPERATURE OF 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE) OR EITHER 50 - 100 PPM (FOR CHEMICAL SANITIZING MACHINE). SERVICE TECHNICIAN ON SITE. SERVICE TECHNICIAN CONVERT HIGH TEMPERATURE DISH MACHINE INTO LOW TEMPERATURE DISH MACHINE NOW AT 100 PPM CHLORINE CONCENTRATION. CRITICAL CITATION ISSUED 7-38-030
code 8Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT (STOVE, GRILL) WITH HEAVY GREASE BUILD-UP, FILTERS ABOVE GRILL, INTERIOR SURFACES OF ICE MACHINE (REAR AND IN FRONT SERVICE AREA), PREP SHELVES, AND PREP COUNTER AT FRONT AREA, INTERIOR SURFACES OF DISH MACHINE ENCRUSTED WITH GREASE AND FOOD DEBRIS, FRONT SERVICE AREA SNEEZE GUARD WITH DUST BUILD-UP, BEVERAGE AND DISPLAY COUNTER WITH DUST BUILD-UP AT FRONT SERVICE LINE.
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 INCLUDING FLOORS THROUGHOUT WALK-IN COOLER, UNDER DISH MACHINE WITH HEAVY GREASE AND FOOD DEBRIS WITH BLACK MOLD-LIKE BUILD-UP, UNDER AND AROUND COOKING EQUIPMENT WITH HEAVY GREASE ACCUMULATION.
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 THROUGHOUT WITH FOOD SPILLS WALL BASEBOARD THROUGHOUT PREMISE (REAR PREP AND DISH WASHING 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 AND MAINTAIN LEAKY FAUCET NECK AT 3 COMPARTMENT SINK, LEAKY DRAINPIPE UNDER 1ST COMPARTMENT OF THE 3 COMPARTMENT (FAR LEFT) AND LEAKY DRAINPIPE UNDER 1 COMPARTMENT/PREP SINK (ACROSS COOKING STOVE) IN REAR KITCHEN.
code 38

What changed since the previous inspection?

Compared with Pass on June 8, 2011: 3 findings appeared for the first time. 3 findings recurred. 2 previous findings 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.