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Uptown Pizza & Bq

April 6, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeSuspected Food Poisoning
failed findings8
critical findings4

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: Adequate and convenient hand washing facilities shall be provided for all employees.FOUND EXPOSED HAND SINK IN THE SECOND PREP AREA WITHOUT PAPER TOWELS, INSIDE THE SINK WAS STORED LIDS AND UTENSILS;ATTEMPTED TO WASH HANDS,HOWEVER SINK WAS CLOGGED.TAGGED EXPOSED HAND SINK,INSTRUCTED TO WAS HANDS AT FRONT EXPOSED HAND SINK.FAX A LETTER TO PUBLIC HEALTH (FAX #312-746-4240)WHEN SINK IS FIXED PRIOR TO USE IT.CRITICAL VIOLATION:7-38-030 HOOOO59446-12
code 12Priority
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.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.REFRIED BEANS AT TEMP OF 52.7F,MOZZARELLA CHEESE AT TEMP OF 48.9F,COKED GROUND BEEF AT TEMP OF 48.7F,AND PEELED BOILED EGGS IN WATER AT TEMP OF 46.7F,THOSE PRODUCTS WERE STORED IN DISPLAY PREP COOLER.UNIT MAINTAINES TEMPERATURE OF 38.7F. FOUND FOOD STORED ON TOP OF PREP TABLE :COOKED WEDGE POTATOES AT TEMP OF 101.6F AND TWO WHOLE CHICKEN AT TEMP OF107.2F TO 116.7F. ALSO FOUND GYRO MEAT AT IMPROPER TEMPERATURE FROM 44.5F, 45.1F,AND 47.6F. INTERMITTENT COOKING IS NOT ALLOWED. ONCE THE MEAT ROLL IS PLACED ON THE BROILER SPIT, COOKING MUST BE CONTINUOS WITH THE OUTSIDE LAYER SLICED OFF WHEN COOKING IS COMPLETE.CHECK THAT BROILER ELEMENTS ARE TURNED ON WHENEVER PRODUCTS IS PRESENT.(THE BROILER WAS TURNED OFF). NO PROOF OF TIME AND TEMPERATURE. FOOD PRODUCTS WAS DISCARDED AND DENATURED.POUNDS 15, VALUE 30.CRITICAL VIOLATION:7-38-020 HOOOO59445-11
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE NOT WASHING HANDS PRIOR TO PUT ON FOOD GLOVES,AFTER HANDLING AND TOUCHING DIRTY EQUIPMENTS,ALSO EMPLOYEE HANDLED A DIRTY BOTTLE(AND UNMARKED) OF SALAD DRESSING THAT WAS GIVEN TO HIM BY THE CUSTOMER TO PUT DRESSING ON HER SANDWICHES,WITHOUT WASHING HIS HANDS MADE A SANDWICHES FOR ANOTHER CUSTOMER.WASHING HANDS PROCEDURE GIVEN.CRITICAL VIOLATION:7-38-010(A) HOOOO59445-11
code 6Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.FOUND PREMISES WITHOUT HOT WATER(HOT WATER TEMPERATURE WAS 60F-62.5F AND 66F. HOT WATER TANK WAS OFF(OWNER STATED THAT HE TURNED IT OFF BECAUSE THE WATER WAS TOO HOT),AT 2:30 PM HOT WATER WAS PROVIDED AFTER OWNER RE LIT THE PILAR LITE.CRITICAL VIOLATION:7-38-030 HOOOO59446-12
code 9Priority
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.INSTRUCTED TO PROVIDE UTENSILS WITH HANDLE TO SERVE FOOD,DO NOT USE STYRO FOAM CUPS.
code 31
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.REPAIR BROKEN WATER HANDLE AT TOILET BOWL,IN STAFF WASHROOM.REMOVE PLASTIC POP CRATES USED FOR SHELVES INSIDE THE CHEST FREEZER.PROPER SHELVES IN NEEDED,SURFACE MUST BE SMOOTH AND CLEANABLE.
code 32
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.SEAL WALL BETWEEN THE FLOOR AND WALL UNDER 3 COMPARTMENT SINK(SECOND PREP AREA).
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. DRAIN STOPPERS IS NEEDED AT 3 COMPARTMENT SINK IN THE SECOND PREP ARE.
code 38

What changed since the previous inspection?

Compared with Pass on April 1, 2010: 5 findings appeared for the first time. 3 findings recurred. 4 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.