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Washburn Culinary Institute Student Training Kitchens

June 5, 2014 · Pass

😇clean

official resultPass
resultPass
inspection typeCanvass
failed findings4
critical findings0

Failed findings

food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: 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. ALSO CLEAN ALL STORAGE SHELVES THROUGHOUT ALL STORAGE AREAS, DISH STORAGE UNITS IN DISH MACHINE ROOM, AND ALL ROLLING CARTS IN HALLWAYS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN FLOORS THROUGHOUT EVERY STORE ROOM, ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CEILING IN THE WALKIN COOLER #9 NOT CLEAN HAS SOME MOLD ON IT. INSTRUCTED TO REMOVE THE MOLD AND CLEAN IT.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: IN PHASE ONE KITCHEN HAS A MISSING LIGHT SHIELD. INSTRUCTED TO PROVIDE LIGHT SHIELD.
code 36

What changed since the previous inspection?

Compared with Pass on June 17, 2013: 1 finding appeared for the first time. 3 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.