Uptown Pizza & Bq

September 3, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings7
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER ACROSS FROM COOKING EQUIPMENT AT IMPROPER TEMPERATURE 46.7F -48.7F AND 49.1F.DOOR OF UNIT IN POOR REPAIR,(BROKEN NOT ABLE TO PROPERLY CLOSE DOOR).MUST REPAIR OR REPLACE DOOR OF UNIT. TAGGED DISPLAY PREP COOLER "DO NOT USE".FAX LETTER TO PUBLIC HEALTH WHEN UNIT IS FIXED PH#312-746-4240.INSTRUCTED TO MINIMIZE FOOD PRODUCTIVITY AND USE REACH-IN COOLERS.CRITICAL VIOLATION:7-38-005(a) HOOOO63961-18
code 2Priority
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:HARD BOILED EGG(WITHOUT THE SHELL)IN WATER STORED INSIDE THE DISPLAY PREP COOLER IN PREP AREA AT TEMP OF 53.5F; COOKED GREEN PEPPER AT TEMP OF 53F STORED INSIDE THE PIZZA DISPLAY COOLER(UNIT MAINTAINS AIR TEMP OF 40.6F).COOKED SASAUGE AT TEMP OF 107F.3F STORED ON TOP THE PREP TABLE ,IN PIZZA PREP AREA.COOKED WHITE RICE STORED ON TOP PREP TABLE NEXT TO 3 COMPARTMENT SINK AT TEMP OF 100.9F -101.6F;COOKED ONIONS AT TEMP OF 85.2F,TUNA AT TEMP OF 47.4F; COOKED GROUND BEEF AT TEMP OF 47.9F; SLICED TOMATOES AT TEMP OF 52F; SOUR CREAM AT TEMP OF 48.9F SLICED HAM AT TEMP OF 55.5F; SLICED TURKEY AT TEMP OF 52F CHEESE AT TEMP OF 53.8F, ALL FOOD WAS STORED INSIDE DISPLAY COOLER ACROSS FROM COOKING EQUIPMENT.ALSO FOUND GYRO CONE (MEAT ROLL)PLACED ON THE BROILER SPIT (BROILER UNIT IS OFF)AT TEMP OF 69.7F -72.8F AND 82F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDE FOR ALL FOOD MENTIONED.FOOD DISCARDED AND DENATURED.INSTRUCTED MANAGER AND OWNER ONCE THE MEAT IS PLACED ON THE BROILER SPIT, COOKING MUST BE CONTINUOUS WITH THE OUTSIDE LAYER SLICED OFF WHEN COOKING IS COMPLETE.BROILER ELEMENTS MUST BE TURNED DON WHENEVER PRODUCT IS PRESENT.POUNDS 35.VALUE 80.CRITICAL VIOLATION:7-38-005(a) HOOOO63961-18
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE.OBSERVED SLICED COOKED CHICKEN ON CUTTING BOARD ON TOP REAR PREP TABLE UNCOVERD, OBSERVED HOUSE FLIE INSIDE UNCOVERED GARBAGE CONTAINER(WHICH WAS STORED NEXT TO PREP TABLE,WERE FOOD WAS STORED) AND THAN SAME FLIE WENT ON TOP CUTTING BOARD AND SLICED MEAT.FOOD DISCARDED AND DENATURED. POUNDS 4 VALUE 15 CRITICAL VIOLATION:7-38-005(A) HOOOO63962-10
code 16
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED GREASE BUILD-UP ON TOP THE LID ON EDGES OF THE CONTAINER AND GREASE ON GROUND,WHICH IS COVERED WITH PEBBLES.INSTRUCTED TO KEEP CONTAINER AND GROUND CLEAN AT ALL TIME.SERIOUS VIOLATION: 7-38-020 HOOOO63962-10
code 19
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. DO NOT USE FOAM CUPS TO PICK- UP DRY AND COOKED FOOD,MUST USE UTENSILS WITH HANDLES.
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. PROVIDE FOOD CONTAINERS OR PLASTIC BAGS USED FOR FOOD, TO STORE FOOD PRODUCTS IN CHEST FREEZER, DO NOT USE CARDBOARD BOXES.
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. CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT(GREAS BUILD-UP).
code 34

What changed since the previous inspection?

Compared with Pass w/ Conditions on April 6, 2010: 3 findings appeared for the first time. 4 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.