Webster Street Cafe

July 16, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings1

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Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. CHEMICAL DISH MACHINE BEING USED/WASHING AT THIS TIME NOT DISPENSING SANITIZER. SANITIZER CONTAINER FOUND EMPTY. MANAGEMENT CHANGED CHEMICAL CONTAINER DURING INSPECTION. INSTRUCTED TO RE-WASH ALL DISHWARE AND UTENSILS.
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. ALL EXIT DOORS FOUND NOT TIGHT FITTING/RODENT OR INSECT PROOFED. REAR KITCHEN SCREEN DOOR BEING USED WITH OPEN 1/2 INCH GAPS ON BOTTOM AND BOTH SIDES AND OPEN AT SCREEN. BASEMENT SCREEN DOOR BEING USED AND FRONT ENTRANCE DOOR WITH OPEN 1/4 INCH GAP ON BOTTOM. INSTRUCTED TO MAKE ALL TIGHT FITTING.
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE LIDS FOR ALL BAR ICE BINS.
code 32
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. COOKS LINE HOOD WITH EXCESSIVE DUST MUST CLEAN. BAR FOUR COMPARTMENT AND EXPOSED HAND SINK DIRTY/STAINED. MUST CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN THE FOLLOWING WITH DEBRIS MUST CLEAN, UNDER FRONT BAR, UNDER BASEMENT STORAGE RACKS, IN DINING ROOM STORAGE CLOSET. POOLING LIQUID ON FLOOR IN BASEMENT LIQUOR COOLER. FLOOR OF BASEMENT THROUGHOUT MUST BE SMOOTH AND EASILY CLEANABLE. NO GAPS, DIPS, MISSING CEMENT OR POOLING WATER. MUST REPAIR, MAKE SMOOTH AND CLEANABLE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. WALL UNDER KITCHEN EXPOSED HAND SINK WITH OPEN HOLE/MISSING TILES. MISSING/CHIPPING WALL TILES AT FRONT KITCHEN PREP TABLE, MUST REPAIR ALL. WATER DAMAGED CEILING TILES IN LADIES WASHROOM, MUST REPLACE. MUST CLEAN WALLS AND CEILING IN BASEMENT WALK IN COOLER AND SEAL ALL OPEN SEAMS IN WALLS AND CEILING.
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. LEAK UNDER BASEMENT UTILITY MOP SINK, MUST REPAIR.
code 38
Linen: Clean And Soiled Properly Stored

Inspector note: Soiled and clean linens, coats, and aprons shall be properly stored. CLEAN LINEN MUST NOT BE STORED IN REAR WASHROOM.
code 39
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL UNNECESSARY ITEMS STORED IN BASEMENT REAR STORAGE MUST BE ORGANIZED/ELEVATED TO PREVENT HARBORAGE.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. IN FOOD PREP.
code 42

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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.