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Weber Grill Restaurant

May 3, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED MAIN WALK IN COOLER HOLDING IMPROPER TEMPERATURE OF 51 DEGREES F IN THE PRODUCE AND PREPARED FOODS SECTIONS, WHILE POTENTIALLY HAZARDOUS FOODS WERE STORED INSIDE. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST HOLD AT 40 DEGREES F OR BELOW AT ALL TIMES. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL THE CDPH HAS REMOVED THE TAG. MUST REPAIR UNIT TO HOLD 40 DEGREES F OR BELOW. CRITICAL VIOLATION: 7-38-005(A)
code 2Priority
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 STORED AT IMPROPER TEMPERATURES IN THE WALK IN COOLER: COOKED POTATOES, 47-48 DEGREES F, 55 LBS; COOKED BEANS, 47 DEGREES F, 20 LBS; CHEESE, 46-48 DEGREES F, 108 LBS; ASSORTED COOKED VEGETABLES, 46-49 DEGREES F, 63 LBS; ASSORTED DAIRY OR ANIMAL BASED SALAD DRESSINGS/SAUCES, 46-48 DEGREES F, 45 LBS; SOUPS, 48-54 DEGREES F, 30 LBS; COOKED PASTA, 49-50 DEGREES F, 6 LBS; MILK PRODUCTS, 48 DEGREES F, 35 LBS; EGGS, 48 DEGREES F, 50 LBS; SOUR CREAM, 45 DEGREES F, 24 LBS; CHICKEN, 48 DEGREES F, 4 LBS; BEEF, 47-48 DEGREES F, 10 LBS; PORK, 49 DEGREES F, 45 LBS. INSTRUCTED THAT ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES F OR BELOW AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED $2000 WORTH OF PRODUCT. CRITICAL VIOLATION: 7-38-005(A)
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: OBSERVED OPEN CONTAINERS OF CONDIMENTS, GARNISHES AND CHIPS STORED ON THE SERVER'S SIDE OF THE COOK LINE, WHICH IS COMPLETELY OPEN TO THE DINING ROOM AND CUSTOMER PATHWAY TO REAR DINING ROOM AND RESTROOMS. INSTRUCTED THAT ALL FOOD MUST BE PROTECTED DURING STORAGE AND SERVICE. OPERATOR RELOCATED ALL ITEMS TO BE STORED WITHIN CLOSED COOLERS. SERIOUS VIOLATION: 7-38-005(A)
code 16
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED CUTTING BOARDS THROUGHOUT PREP AREA WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE/RESURFACE CUTTING BOARDS TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED DUST ACCUMULATION ON FAN COVER IN PRODUCE SIDE OF WALK IN COOLER. MUST DETAIL CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED HEAVY ORGANIC MATTER ACCUMULATING IN THE FLOOR DRAIN UNDER THE DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
code 34

What changed since the previous inspection?

Compared with Pass on March 16, 2017: 5 findings appeared for the first time. 1 finding 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.