Cooked?✓!
Uptown Pizza & Bq
March 14, 2016 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings10
- critical findings2
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS . MILK AT 44.6F ONE GALLON,INSIDE THE REACH IN COOLER. REACH IN COOLER AT 38.0F. BAKED CHICKEN AT 112.6F,6LBS ON TOP OF THE PREP TABLE IN ROOM TEMPERATURE. INSTRUCTED MANAGER THAT ALL COLD FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW, HOT FOODS AT 140F. CRITICAL CITATION 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $13.50, TOTAL 6LBS,1 GAL.
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: POOR HYGIENIC PRACTICES. OBSERVED ONE MALE EMPLOYEE,PREPARING AND COOKING FOODS WEARING ONE GLOVE ON LEFT HAND ONLY. HE REMOVED THE GLOVE WITHOUT WASHING HIS HANDS AND HE STARTED TO WEAR A NEW GLOVE AND STARTED PREPARING THE SALAD. INSTRUCTED MANAGER THAT ALL EMPLOYEES MUST WASH THEIR HANDS BEFORE WEARING THE GLOVES AND AFTER REMOVING THE GLOVES. CRITICAL VIOLATION 7-38-030(A). MANAGER CALLED THE EMPLOYEE AND ASKED HIM TO WASH HIS HANDS BEFORE WEARING A NEW GLOVES AND AFTER REMOVING THE GLOVES. THE SAID EMPLOYEE REMOVED HIS GLOVE AND WASHED HIS HANDS DURING INSPECTION.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: LABEL AND DATE ALL FOOD CONTAINERS INSIDE THE WALK IN COOLER AND REACH IN COOLER WITH POTENTIALLY HAZARDOUS FOODS.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: MISSING ONE MORE DRAIN STOPPER FOR THE 3 COMPT SINK. MUST PROVIDE. DEFROST THE CHEST FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN. KNIVES ALL OVER THE TOP OF THE COOLERS. INSTRUCTED TO STORE KNIFE ON THE KNIVE RACK.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: MUST CLEAN AND SANITIZE THE FOLLOWING: ALL COOKING EQUIPMENT; ALL FOOD CONTAINERS INSIDE THE WALK IN COOLER; INSIDE ALL PREP COOLERS (WITH FOOD DEBRIS); ALL PREP TABLES AND MAINTAIN.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: FLOOR THRU-OUT THE ESTABLISHMENT NEEDS DEEP CLEANING. ALONG THE WALL BASE UNDER AND BEHIND THE COOLERS,3 COMPARTMENT SINK,ALL CORNER, INSIDE THE WASHROOM ,STORAGE ROOM AND MAINTAIN. CRACKED/BROKEN FLOOR TILES IN THE REAR STORAGE AREA. MUST REPAIR/REPLACE FLOOR TILES,MAKE THE FLOOR SMOOTH EASILY CLEANABLE.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: CEILING VENT COVER INSIDE THE EMPLOYEES WASHROOM WITH DUST BUILD-UP. MUST CLEAN, REMOVE DUST AND MAINTAIN.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: GREASE BUILD=UP ON THE LIGHTING FIXTURES ON THE HOOD/CANOPY/ MUST CLEAN REMOVE GREASE AND MAINTAIN.
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Food (Ice) Dispensing Utensils, Wash Cloths Properly StoredInspector note: MUST STORE WIPING CLOTH USED FOR WIPING THE CHOPPING BOARD, PREP TABLES AND DINING TABLES ON A BUCKET WITH SANITIZING SOLUTION.
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Food Handler Requirements MetInspector note: NO FOOD HANDLERS CERTIFICATE AVAILABLE. MUST PROVIDE NEXT ROUTINE INSPECTION.
What changed since the previous inspection?
Compared with Pass on November 19, 2015: 10 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.