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Venice Cafe On Monroe

August 9, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: Observed the following potentially hazardous foods at improper temperatures in the reach in cooler across from the front cook line: 2lbs of pork sausage @ 49.3F; 2lbs of diced tomatoes @ 46.4F; 3lbs of diced chicken @ 54.7F; 10lbs of cajun chicken @ 49.6F, and 20lbs of raw chicken @ 48.4F. Observed 0.5lbs of eggs @ 54.7F on the counter in prep area. Operator voluntarily discard 37.5lbs of denatured foods during inspection. Must keep all potentially hazardous foods at 40F or less, or 140F or more at all times. Critical violation 7-38-005(a).
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: Observed poor hygienic practices. Observed several food handlers using bare hand contact to chop carrots and red onions. Observed food handlers put on gloves without washing hands first. Instructed no bare hand contact with ready to eat foods. Instructed must wash hands between each glove change. Operator advised staff of proper procedure. Critical violation 7-38-010.
code 6Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: Observed several items (potentially hazardous foods) without proper labels. When cooling potentially hazardous foods (after cooking) in coolers, must label with name, date and time. When storing potentially hazardous foods for more than 24 hours, must label with name and date. Must maintain same.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: Observed excessive rust and peeling paint on shelves inside walk in cooler. Must remove rust and peeling paint and seal or paint shelves to make smooth and easily cleanable. Must maintain same. Observe excessive rust on grease trap in dish area and on bottom shelf in rear cooking area. Must remove and seal or paint to make smooth and easily cleanable. Must maintain same.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Observed curtains hanging in front windows soiled. Must clean and sanitize. Must maintain same. Observed front (interior side) windows with heavy debris. Must detail clean and sanitize. Must maintain same.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: Observed heavy debris along floor/window sill of front windows. Must detail clean floors in this area. Must maintain same.
code 34
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Observed wash cloths stored throughout front prep on counters. Instructed all wash cloths must be stored inside sanitizing solution when not in use. Must maintain same.
code 43

What changed since the previous inspection?

Compared with Pass w/ Conditions on May 27, 2016: 5 findings appeared for the first time. 2 findings recurred. 2 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.