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Xoco

March 2, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings5
critical findings3

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FRESH EGGS ON TOP THE PREP TABLE FRONT LINE AT TEMP OF 56.6F; CHORIZO AT TEMP OF 44.4F TO 45.0F; SERVICE AT TEMP OF 45.6F.PRODUCTS WAS STORED INSIDE THE PREP COOLER,WHICH MAINTAIN TEMP OF 38.7F.FOUND COOKED PORK STORED INSIDE THE WALK-IN COOLER AT TEMP OF 46.7F TO 48.9F, COOLER UNIT MAINTAIN TEMP OF 39.7F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,HOT FOOD 140F AND ABOVE. FOOD WAS DISCARDED AND DENATURED.POUDS 22,VALUE 38 CRITICAL VIOLATION:7-38-005(A)
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: POOR HYGIENIC PRACTICES, FOOD HANDLERS TOUCHING NON-FOOD CONTACT SURFACES:CLEAN GLASS AT FRONT PREP LINE IN DINING AREA,GARBAGE CONTAINERS, WIPING DIRTY KNIVES AND WIPING PREP TABLE ,GOING UP AND DOWN FROM BASEMENT,TOUCHING SWING DOORS,THEN GOING BACK AND HANDLED READY TO EAT FOOD(SWEETS,ETC) AND HANDLED OTHER FOOD WITHOUT HAND WASHING. ALSO OBSERVED EMPLOYEE PUT ON FOOD GLOVES WITHOUT WASHING HANDS PRIOR TO PUT ON GLOVES. HAND WASHING PROCEDURE GIVING. MANAGER CORRECTED THE PROBLEM,EMPLOYEE ARE WASHING HANDS AS NEEDED CRITICAL VIOLATION:7-38-010(A)
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: LOW TEMP DISH MACHINE NOT MAINTAINED, BEHIND THE BAR AREA,CHEMICAL SANITIZER AT 0ppm.UNIT IN USE,GLASSES IN IT.FOUND THREE COMPARTMENT SINK COVERD WITH STAINLESS MIXER GLASS AND THE MIDDLE SINK USED FOR A DUMP SINK.INSTRUCTED TO REMOVE ITEMS AND SET UP THREE COMPARTMENT SINK. TAGGED UNIT " HOLD FOR INSPECTION",MUST USE THREE COMPARTMENT SINK:WASH,RINSE AND SANITIZE. CRITICAL VIOLATION:7-38-030
code 8Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MINERAL BUILD UP INSIDE THE TOP PART OF ICE MACHINE,INSTRUCTED TO CLEAN AND SANITIZE UNIT
code 33
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MECHANICAL DRAIN PIPE AT THREE COMPARTMENT SINK IS LEAKING INSTRUCTED TO REPAIR,IN BASEMENT AREA
code 38

What changed since the previous inspection?

Compared with Pass on November 24, 2015: 5 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.