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United Employee Cafeteria (T1 C Ll)

December 9, 2014 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings3

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: FOUND NO HAND SOAP AT FRONT COOKLINE PREP AREA WHICH IS BEING ACTIVELY USED AT THIS TIME. MANAGER WAS ABLE TO PROVIDE HAND SOAP AT SAID EXPOSED HANDWASH BOWL PER INSPECTOR REQUEST. INSTRUCTED MANAGER MUST HAVE SOAP/HAND DRYING DEVICES OR PAPER TOWELS AT ALL EXPOSED HANDWASH BOWLS WHILE IN USE. CRITICAL VIOLATION 7-38-030.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: WALK IN COOLER AMBIENT AIR TEMPERATURE BETWEEN 47.4 F AND 50.1 F ALSO SALAD REACH IN COOLER AMBIENT AIR AT 49.1 F, FOUND EGGS, MILK, NAKED JUICE, TUNA, DICED HAM, ETC. HELD INSIDE SAID COOLERS. INSTRUCTED MANAGER TO REPAIR SAID COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. 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 THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 47.4 F AND 52.5 F INSIDE WALK IN COOLER AND SALAD COOLER- HARD BOILED EGGS, NAKED FRUIT/VEGETABLE JUICE (MUST BE REFRIGERATED ON LABEL OF SAID JUICES), CHEESE, MILK, ETC. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. CRITICAL VIOLATION 7-38-005(A). ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME.
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED ACCUMULATED ICE BUILD UP INSIDE SALAD COOLER AROUND COILS. INSTRUCTED MANAGER TO REMOVE ICE BUILD UP AND MAINTAIN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED ACCUMULATED FOOD DEBRIS INSIDE REACH IN COOLERS (BOTH USED AND UNUSED COOLER), FOOD BUILD UP ON SHELVES AT COOKLINE PREP AREA ALSO OBSERVED SLIGHT CALCIUM/LIME BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN ALL EQUIPMENT AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED FOOD DEBRIS/DIRT BUILD UP INSIDE FLOOR DRAINS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAINS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED FOOD STAINS/DEBRIS ON CEILING TILES AT PREP AND DISHWASH AREAS. MUST CLEAN AND MAINTAIN CEILING TILES.
code 35

What changed since the previous inspection?

Compared with Pass on July 29, 2014: 7 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.