Urban Kitchen

April 26, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: (7-38-005A) FACILITIES NOT MAINTAINED. THE 3-DOOR UPRIGHT COOLER ACROSS SALAD BAR HAS AN INTERNAL TEMPERATURE OF 52.4F DURING THIS VISIT. INSTRUCTED TO KEEP COLD-HOLDING UNIT AT 40F OR BELOW. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: (7-38-005A) INADEQUATE FOOD PROTECTION. FOUND FOLLOWING FOODS INSIDE THE 3-DOOR UPRIGHT COOLER: 1/4-LBS. OF HOT DOGS AT 58.4F; 1/2-LBS. OF CHICKEN BREAST AT 58.9F; 1/2 LBS. OF TURKEY BURGER AT 56.5F; 45-DOZEN RAW EGGS BETWEEN 52-54.6F. INSTRUCTED TO KEEP ALL COLD FOODS AT 40F OR BELOW. (TOTAL AMT=$52.00). INSTRUCTED TO DISPOSE OF SAID FOOD PRODUCTS. All cold food shall be stored at a temperature of 40F or less.
code 3Priority
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: (7-38-030) INADEQUATE PLUMBING. FOUND THE 3-COMP SINK FAUCET WITH WATER SHOOTING UPWARDS, EVEN WITH A CLOTH WRAPPED AROUND IT. ALSO FOUND MISSING PIPE UNDER THE 1-COMP PREP SINK IN MAIN KITCHEN, MUST FIX ALL PLUMBING ISSUES & MAINTAIN. All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.
code 24
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL FOODS STORED IN COOLERS MUST BE DATED & LABELED. All food not stored in the original container shall be stored in properly labeled containers.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: FOLLOWING NEED DETAILED CLEANING: INTERIOR FLOORS OF ALL COOLERS, CABINETS OR SHELVES BELOW PREP TABLES & PREP-SERVING LINES AT BOTH KITCHENS, INTERIOR PANEL OF ICE MACHINE=DUE TO FOOD STAINS/DEBRIS/CLUTTER. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOOR DRAINS UNDER 3-COMP SINK, AT COOK'S LINE IN REAR KITCHEN & UNDER HEAVY EQUIPMENT AT FRONT PREP AREA MUST BE KEPT CLEAN, INCLUDING ALONG WALLBASES BEHIND EQUIPMENT & STORAGE RACKS THRU-OUT PREMISES. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WALLS BELOW ALL SINKS AT REAR KITCHEN/DISHROOM AREA MUST BE FREE OF HEAVY FOOD STAINS. The walls and ceilings shall be in good repair and easily cleaned.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: ALL LIGHT BULBS THAT AREA OUT IN REAR KITCHEN MUST BE REPLACED & BE IN WORKING CONDITION; ANY CRACKED LIGHT SHIELD MUST BE REPLACED. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ANY UNUSED/OLD EQUIPMENT THRU-OUT PREMISES MUST REMOVED, & IF NEEDED MUST BE KEPT CLEAN & COVERED. 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.
code 41

What changed since the previous inspection?

Compared with Pass on October 14, 2011: 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.