Wishbone Restaurant

June 2, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings2

Failed findings

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. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED RICE STORED IN WALK-IN COOLER AT TEMP OF 48.6F-60.1F- 61.0F AND 63.8F.FOUND COOKED GROUND BEEF ON ICE AT TEMP OF 45.6F TO 48F; ALSO FOUND COOKED POTATOES AT TEMP OF 50F- AND 56.8F;COOKED TURKEY AT TEMP OF 101.4F ON ICE WITHOUT TIME AND TMPERATURE LOG PROVIDED,EMPLOYEE DID NOT KNOW FOR SURE WHEN PRODUCTS WAS COOKED(DIFFERENT TIME WAS GIVEN).ALSO HALF AND HALF AT TEMP OF 53F TO 60F.PRODUCTS DISCARDED AND DENATURED:POUNDS 51 VALUE 21 COOLING PROCESS SHOWED AND EXPLAINED.TIME AND TEMPERATURE LOG GIVEN AND EXPLAINED.CRITICAL VIOLATION:7-38-005(A) H000072519-17
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD TOUCHING NON-FOOD CONTACT SURFACE,SUCH AS KITCHEN EQUIPMENTAND ALSO TOUCHING HIS FACE.PUTTING HIS HAIR RESTRAINANT AND WITHOUT WASHING HAND HANDLED READY TO EAT PRODUCTS.HAND WASHING PROCEDURE EXPLAINED.DO NOT REPLACE HAND WASHING WITH SANITIZE SOLUTION.CRITICAL VIOLATION:7-38-010(A) H000072519-17
code 6Priority
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. OUTER OPENING NOT PROTECTED.FRONT DOOR NOT RODENT PROOFED,WINDOW IN BASEMENT ONLY METAL BARS ARE PROVIDED,MUST PROVIDE SCREEN,MUST BE COMPLETE ENCLOSED.OBSERVED SMALL FLIES IN BAR AREAS(20 OR MORE FLIES).MUST REMOVE FLIES(WASH AND SANITIZE AREA),RODENT PROOF DOORS.SERIOUS VIOLATION:7-38-020 H000072518-16
code 18
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED; OBSERVED GROUND WITH BUILD-UP OF FOOD DEBRIS,PAPERS ,GREASE ETC.ALSO WASTE OIL CONTAINER HAS LAYER OF GREASE ON TOP.GREASE IS DANGLING AND DRIPPING ON GROUND FROM SIDE OF CONTAINER.INSTRUCTED TO KEEP CONTAINER AND GROUND CLEAN, TO MINIMIZE RODENT ACTIVITIES.SERIOUS VIOLATION:7-38-020 H000072518-16
code 19
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers ALL FOOD CONTAINERS IN ALL REFRIGERATION UNIT WALK IN UNITS,DRY STORAGE AREA.
code 30
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. FLOOR THUR OUT THE KITCHEN PREP AREA UNDER HEAVY EQUIPMENT, BEHIND THE 3 COMPARTMENT,IN DISHMACHINE AREA, IN THE EMPLOYEES LOCKER ROOM AREA, IN THE ELECTRIC CLOSET, ECT NEEDS DETAIL CLEANING
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. IN THE BASEMENT AREA NEXT TO ICE MACHINE OPEN HOLE NEEDS TO REPAIR, CEILING IN THE DISH MACHING AREA HAS RUSTY ALONE THE TRACK NEED TO REPAINT OR REPLACE.
code 35
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. UNUSED OR COOKING EQUIPMENT NEED TO BE MAINTINED FOUND IN THE OFFICE AREA LEADING TO THE 2ND FLOOR.
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. ALL EMPOYEES WORKING OR ENTERING THE KITCHEN NEEDS TO WEAR HAIR RESTRAINTS.
code 42

What changed since the previous inspection?

Compared with Pass on May 3, 2010: 7 findings appeared for the first time. 2 findings recurred. 4 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.