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Veg-Out

August 9, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings5
critical findings2

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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. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURES. OBSERVED THE WALK-IN COOLER WITH AN AIR TEMPERATURE BETWEEN 44-47F, AND SALAD DRESSING COOLER WITH AN AIR TEMPERATURE OF 44F. SUPERVISOR SALAZAR NOTIFIED. PREMISES DOES NOT HAVE ADEQUATE REFRIGERATION TO OPERATE. MUST MAINTAIN BOTH UNITS BELOW 40F. CRITICAL VIOLATION 7-38-005A.
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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED TOFU AT 51F, CHICKEN AT 50F, CHEESE AT 55F, TUNA AT 55F, TURKEY AT 52F, SOFT BOILED EGGS AT 55F, SALAD DRESSING AT 46F, COTTAGE CHEESE AT 44F. MANAGEMENT VOLUNTARILY DISCARDED 25# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.
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 DISPLAY AT THE FRONT COUNTER. OBSERVED A SAMPLE PLATE OF CARROTS AND SALAD DRESSINGS STORED ON THE COUNTER FOR CUSTOMER SAMPLES. OBSERVED A CUP OF CARROTS WHICH CUSTOMERS MUST PICK UP WITH BARE HANDS AND DIP INTO THE DRESSING. CARROTS AND DRESSINGS WERE DISCARDED. MUST COVER THE FOOD AND PROVIDE UTENSILS SO THAT BARE HAND CONTAMINATION DOES NOT OCCUR. SERIOUS VIOLATION 7-38-005A.
code 16
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. OBSERVED STANDING WATER INSIDE BOTH THE SALAD DRESSING COOLER AND INGREDIENT PREP COOLER. MUST REMOVE AND CORRECT SOURCE OF WATER LEAKAGE. ALSO DETAIL CLEAN THE CAN OPENER AND INTERIOR OF MICROWAVE.
code 33
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: THE LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK IS LEAKING WATER AT THE DRAIN STOPPER LEVER. MUST REPAIR. THE REAR EXPOSED HANDSINK IS ALSO LEAKING WATER FROM THE BOTTOM. MUST REPAIR.
code 38

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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.