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Whale Tale

August 6, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings13
critical findings1

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NO PAPER TOWELS OR HAND DRYING DEVICES AT BOTH EXPOSED HAND SINKS AND IN WOMANS WASHROOM. MANAGEMENT PURCHASED DURING INSPECTION BY ORDER OF THIS INSPECTOR. CRITICAL CITATION ISSUED 7-38-030.
code 12Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED SUCH AS MARINARA SAUCE ON STOVE TOP AT 159.1F. SERIOUS CITATION ISSUED 7-38-012.
code 21
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: NO SUMMARY REPORT POSTED ON PREMISES FROM PREVIOUS INSPECTION MADE ON 10-5-11 AND POSTED BY THIS INSPECTOR. SERIOUS CITATION ISSUED 7-42-010(B).
code 28
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATION FROM 10-5-11 NOT CORRECTED. #35-WALLS AT BASEMENT PREP WITH LARGE OPEN HOLES. MUST SEAL. SERIOUS CITATION ISSUED 7-42-090.
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED AND BULK FOOD CONTAINERS MUST BE LABELED.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE PAPER OR CLOTH TOWELS AS LINER FOR SHELVING THROUGHOUT KITCHEN. CRACKED PLASTIC LID ON BULK FOOD CONTAINER MUST BE REPLACED.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: BASEMENT GREASE TRAP WITH EXCESSIVE GREASE ON AND AROUND. MUST CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST NOT USE CARDBOARD AS MATTING FOR FLOOR ON COOKS LINE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: FOOD SPLATTER ON WALL AT TWO DOOR PREP COOLER ON COOKS LINE. MUST CLEAN AND MAINTAIN. HOLE IN CEILING AT REAR STORAGE ROOM IN BASEMENT. MUST SEAL.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST PROVIDE LIGHT SHIELD IN WALK-IN COOLER AND LIGHT SHIELDS AND SHIELD END CAPS THROUGHOUT BASEMENT PREP.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST PROVIDE STOPPERS FOR ALL THREE COMPARTMENTS OF THREE COMPARTMENT SINK. MUST PROVIDE VENTILATION FOR OVEN IN BASEMENT PREP AREA.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL EMPLOYEES IN FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINT.
code 42

What changed since the previous inspection?

Compared with Pass on October 5, 2011: 12 findings appeared for the first time. 1 finding recurred.

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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.