Ur Cafe

September 20, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings3

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Failed findings

handwashing sink blocked or barecritical

Official wording: Sewage And Waste Water Disposal, No Back Siphonage, Cross Connection And/Or Back Flow
Inspector note: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. WASTE WATER BACKING UP AT 3 COMPARTMENT SINK(BLACK PARTICLES AND GREASE COMING UP)THE FRONT 4 COMPARTMENT SINK (WHICH WAS IN USE,GLASSES SOAKING IN SOAP),ONE FAUCET WAS COMPLETLY REMOVED,THE OTHER FAUCET DOESN'T REACH THE OTHER COMPARTMENTS,UNABLE TO WASH,RINSE AND SANITIZE. ALSO OBSERVED WASTE WATER ON FLOOR NEXT TO GREASE CONTAINER.MUST CONTACT A PLUMBER,TO FIX BOTH SINK.CRITICAL VIOLATION:7-38-030 HOOOO64128-14
code 10Priority
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 AT IMPROPER TEMPERATURE 51.6F TO 55F.(THEIR OWN THERMOMETER SHOWED 68F). ALSO FOUND UPRIGHT REFRIGERATION IN FRONT PREP AREA AT IMPROPER TEMPERATURE 51.7F TO 52F;POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE BOTH UNITS.(MEAT, VEGETBLES,ETC)UNIT MUST MAINTAIN TEMP OF 40F AND BELOW.ONE SMALL REFRIGERATOR ON PREMISES AT TEMP OF 39F.ALSO 2 CHEST FREEZERS. CRITICAL VIOLATION:7-38-005(A) HOOOO64217-13
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.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:WATERMELON AT TEMP OF 55.4F;GYRO MEAT ON THE SPIT UNIT AT TEMP OF 104F; FRESH EGGS AT TEMP OF 51.2F; CHICKEN AT TEMP OF 47.6F TO 48F; BEEF AT TEMP OF 45.6F TO 46F; SLICED TOMATOES AT TEMP OF 54.6F;CUT VEGETABLES IN WATER AT TEMP OF 67F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD WAS DISCARDED AND DENATURED. POUNDS10 VALUE42. CRITICAL VIOLATION:7-38-005(a)HOOOO64127-13
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD HANDLER OR NOR PROOF OF ORIGINAL CITY SANITATION CERTIFICATE POSTED ON PREMISES, WHILE POTENTIALLY HAZARDOUS FOOD WERE COOKED, STORED AND SERVED TO CUSTOMERS.A CERTIFIED FOOD HANDLER IS REQUIRED TO BE ON PREMISES AT ALL TIMES.SERIOUS VIOLATION:7-38-012 HOOOO64128-14
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEANING ON PIPE UNDER THE HOOD, DUST AND GREASE BUILD-UP.NEED TO CLEAN FILTERS UNDER THE HOOD(GREASE BUILD-UP).CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,ALL SHELVES AND INTERIOR OF CHEST FREEZERS(FOOD AND ICE BUILD-UP.)
code 33
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. DETAIL CLEAN FLOOR UNDER AND AROUND THE COOKING EQUIPMENT(GREASE BUILD-UP),ALSO PAINT RAW WOOD FLOOR INSIDE OUTSIDE REAR STORAGE AREA.SEAL ALL PLASTIC BASEBOARD THROUGHOUT THE PREMISES, INCLUDED BEHIND THE COOKING EQUIPMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.SEAL OPENING ON CEILING TILES AROUND THE PIPE.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. FRONT LIGHT ABOVE THE FRONT COUNTER NEED TO BE SHIELD.
code 36
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. WORKING THERMOMETERS IS NEEDED IN ALL COOLERS AND FREEZERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. PERSONAL ITEMS MUST BE REMOVED FROM SHELVES IN PREP AND STORAGE AREA. PESONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS.
code 41

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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.