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Weber Grill Restaurant
June 16, 2014 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings3
- critical findings1
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS ON ENCLOSED FOOD CHART INSIDE WALK IN COOLER TO BE IMPROPER:-TURKEY 47.1F,EGGS 50.3F,FRENCH TOAST MIX 49.6F, MIXED VEGETABLES 49.6F, LINKS 49.6F, LIQUID EGGS 47.6F,SAUSAGE 45.9F, BEARNAISE SAUCE 120F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 52 LBS OF PRODUCTS WORTH $380.00. INSTRUCTED TO MONITOR FOOD TEMPERATURES ON REGULAR BASES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE FRONT KITCHEN AND AT THE DISH WASHING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: NOTED RUSTY SHELVES INSIDE THE WALK IN COOLER BY THE FRONT BAR. INSTRUCTED TO CLEAN, REPAINT WITH A NON TOXIC FOOD GRADE PAINT AND/OR REPLACE....ALSO NOTED BROKEN DOOR AND LOOSE GASKET AT SAME DOOR ON ONE OF THE SERVICE COOLERS AT THE HOT FRONT SERVING LINE.INSTRUCTED TO REPAIR AND MAINTAIN.
What changed since the previous inspection?
Compared with Pass on September 30, 2013: 3 findings appeared for the first time. 3 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.