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Willie's Liquor

August 4, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings9
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. THE DELI DISPLAY HAS AN AMBIENT AIR TEMPEWRATURE OF 63 F. COOLER TAGGED HELD FOR INSPECTION. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. APPROXIMATLY 15 POUNDS OF RAW EGGS, MILK AND COLD CUTS WERE HELD AT 50 TO 60 F. $25.00 WORTH OF PRODUCT WAS DUMPED AND DENATURED.
code 3Priority
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: THE 3-COMPARTMENT SINK IS DIRTY, WAS TOOTHBRUSHES AND SHAVING SUPPLIES ON THE SINK AND NO STOPPERS FOR THE 3-COMPARTMENT SINK. THE SINK WAS CLEANED AND THE STOPPERS WERE PURCHASED AND BROUGHT TO THE STORE.
code 24
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: Clean and degrease the equipment and surfaces in detail. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Wash, rinse and sanitize all of the counters front and rear. Clean and maintain the knife holder in sanitary condition. Dust the store shelves and maintain cleanliness.
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. All utensils shall be thoroughly cleaned and sanitized after each usage.
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. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTALL SHEILDS IN THE KITCHEN.
code 36
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. Repair the self closing door.
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR THE LEAKING MOP SINK DRAIN.
code 38

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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.