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Woodlawn Food Market

August 12, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings11
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: REFRIGERATED PREP TABLE NOT MAI TAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 55 DEGREES. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT AND ADJUST THERMOSTAT IN UNIT. CITATION ISSUED-CRITICAL 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: TURKEY-53.2F, HAM-53.5F, SOUR CREAM-47.3F, GROUND BEEF-48F, PORK NECK BONES-47F -VOLUNTARILY DISCARDED ALL FOODS FOUND AT IMPROPER TEMPERATURES. CITATION ISSUED-CRITICAL 7-38-005(A).
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED MANAGER ON PREMISES WHILE GROUND BEEF FOR NACHOS WAS BEING PREPARED. CITATION ISSUED-SERIOUS 7-38-012.
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: PAINT THE RUSTY EXTERIOR OF GREASE TRAP. DEFROST DELI/FRESH MEAT CASE, EXCESSIVE ICY BUILD-UP ON COILS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE FOLLOWING: ALL INTERIORS AND EXTERIORS OF ALL COOLERS AND FREEZERS THROUGHOUT(USED AND UNUSED), ALL STORAGE AND DISPLAY SHELVES THROUGHOUT, ALL PREP TABLES, ALL DEEP FRYERS, TABLE TOP STEAM TABLE UNIT, MEAT SAW(INTERIOR), MEAT GRINDER, ALL SINKS THROUGHOUT, AND ALL OTHER UNCLEAN SURFACES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: ALL FLOORS THROUGHOUT NEED DETAIL CLEANING ALONG THE BASES OF THE WALLS, UNDERNEATH, BEHIND AND ALONG SIDE ALL HEAVY EQUIPMENT(EXCESSSIVE DIRT BUILD-UP).
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WALLS THROUGHOUT NEED CLEANING AND/OR PAINTING(DIRT AND GREASE BUILD-UP). REPLACE STAINED CEILING TILES.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE BLOWN LIGHTS.
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: MUST PROVIDE MECHANICAL VENTILATION IN WASHROOM.
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: HAVE 2 TABLE TOP DEEP FRYERS, MUST PROVIDE EXHAUST AND HOOD ABOVE COOKING EQUIPMENT.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST ELIMINATE ALL CLUTTERED AREAS IN FOOD PREP, WASHROOM AND REAR STORAGE AREAS
code 41

What changed since the previous inspection?

Compared with Pass on August 2, 2011: 11 findings appeared for the first time.

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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.