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Washburn Culinary Institute Student Training Kitchens

April 28, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeCanvass
failed findings3
critical findings0

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Failed findings

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. THE FOLLOWING NOT CLEAN IN (PHASE THREE KITCHEN AND PHASE ONE KITCHEN) ALL THE COOKING EQUIPMENT HOOD AND FILTERS, CABINETS AND WALK IN COOLER SHELVES. INSTRUCTED TO CLEAN ALL.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Use dustless cleaning methods. IN THE PHASE ONE AND PHASE THREE KITCHENS SOME CEILING TILES NOT CLEAN. INSTRUCTED TO CLEAN OR REPLACE SAME.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. CLEAN ALL VENTS IN PREP AREAS HAS SOME DUST BUILDUP.
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.