Cooked?✕
Wilbur's Red Hots
February 14, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings11
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: Facilities not maintaining proper temperature. Found reach-in prep cooler at 46.4 F while storing potentially hazardous foods. Instructed that all coolers must maintain 40 F or below. Critical citation issued 7-38-005(A). "Held for Inspection" tag placed on cooler.
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: Potentially hazardous foods does not meet temperature requirement during storage, display and service. Found deli meats inside reach-in cooler listed above at 51.6 F and sliced condiments and various salad dressings. Instructed that all potentially hazardous foods must be stored at 40 F or below. Manager voluntarily discarded and denatured. Value $30, 15 lbs. Critical citation issued 7-38-005(A).
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toxic items stored near foodOfficial wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The InspectorsInspector note: Evidence of rodent activity on premises. Found mice droppings in pizza prep area under table, approximately 30 mice dropping and in storage area behind storage racks, approximately 20 mice dropping. Instructed to remove all evidence and detail clean areas. Serious citation issued 7-38-020.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: Multi use articles not properly stored. Instructedto invert utensils to prevent contamination before use.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: Cooking equipment, storage shelves, interior cooler and pizza exhaust hood not cleaned. Instructed to detail clean and sanitize.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: Floor behind equipment and along wallbase in storage and prep areas not cleaned. Instructed to detail clean daily and remove food debris.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: Ventilation and light covers throught-out not cleaned. Instructed to detail clean.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: Faucet at exposed handsink not properly working. Instructed to repair to provide adequate water pressure.
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: Thermometer not conspicuous inside coolers. Instructed to have thermometers visible inside all colers.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: Unnecessary articles stored through-out rear. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.
What changed since the previous inspection?
Compared with Pass on April 22, 2010: 8 findings appeared for the first time. 3 findings recurred. 1 previous finding 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.