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Yak-Zies Bar And Grill

July 15, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings10
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED IMPROPER TEMPERATURE OF PIZZA PREP COOLER AT 47.1F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG PLACED ON UNIT .ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF ABOVE MENTIONED PIZZA PREP COOLER SUCH AS 2LBS. PIZZA SAUCE 46.8F,1LB. PASTA SALAD 45.8F,.5LBS. PEPPERONI 46.7F,2LBS. GRILLED CHICKEN BREAST 45.2F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.6LBS. $19. (CRITICAL 7-38-005A)
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED LOW TEMPERATURE DISH MACHINE IN USE NOT PROPERLY SANITIZING.FINAL RINSE IS AT AT 0 P.P.M. AT THIS TIME.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST SANITIZE AT LEAST 50 PPM.INSTRUCTED TO SET UP 3- COMPARTMENT SINK TO WASH,RINSE AND SANITIZE MULTIUSE UTENSILS(CRITICAL 7-38-030)
code 8Priority
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: MUST INVERT MULTIUSE UTENSILS ON LOWER SHELVES OF PREP TABLE IN PIZZA PREP AREA.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST PROVIDE FOOD GRADE STORAGE BAGS AND ELIMINATE PLASTIC GROCERY BAGS FOR FOOD STORAGE, MUST PROVIDE A SPLASH GUARD AT BOTH HAND SINKS IN BAR AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN GREASE AND FOOD DEBRI FROM FRYER CABINETS.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST CLEAN GREASE AND FOOD DEBRI FROM FILTER AND HOOD OF COOKING EQUIPMENT,DIRT BUILD UP ON WALLS AND CEILING IN BEER WALK IN COOLER.MUST REPAIR OR REPLACE LOOSE WALL PANEL IN BEER WALK IN COOLER,MISSING WALL TILES IN PIZZA PREP AREA,DAMAGED WALL NEAR BEER WALK IN COOLER.MUST SCRAPE AND PAINT PEELING PAINT AND HOLE IN WALL IN REAR DINING AREA.MUST ADJUST THRESHOLD AT GARBAGE AND PREP AREA DOOR.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST REPLACE CRACKED LIGHT SHIELD IN DISH WASHING AREA
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST REPAIR OR REPLACE LEAKY FAUCET AT SPRAYER OF DISH MACHINE.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: MUST PROVIDE HOOKS TO HANG WET MOPS.
code 42

What changed since the previous inspection?

Compared with Pass on October 23, 2015: 9 findings appeared for the first time. 1 finding recurred. 2 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.