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October 19, 2017 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED FRO-YO TOPPINGS COOLER HOLDING AT IMPROPER AMBIENT TEMPERATURE OF 47 DEGREES F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. INSTRUCTED THAT COLD HOLDING FACILITIES MUST MAINTAIN 40 DEGREES F OR BELOW AT ALL TIMES. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE CDPH HAS REMOVED THE TAG. CRITICAL VIOLATION: 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: OBSERVED POTENTIALLY HAZARDOUS FOOD STORED IN FRO-YO TOPPINGS COOLER AT IMPROPER TEMPERATURES: MILK, 46-47 DEGREES F, 3 LBS/$10; SOY MILK, 47 DEGREES, 2 LBS/$5. OPERATOR VOLUNTARILY DISCARDED THE PRODUCT. INSTRUCTED THAT COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 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 VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, NO ORIGINAL CERTIFICATES POSTED, WHILE POTENTIALLY HAZARDOUS FOOD (FROZEN YOGURT MIX, MILK SHAKES) PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES, WITH ORIGINAL CERTIFICATE POSTED, WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION: 7-38-012
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST DEFROST ICE CREAM CHEST FREEZER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN FOOD SPLATTERS FROM HOT PLATE NEAR MICROWAVE. MUST CLEAN FOOD RESIDUE FROM SHELVING OF FRO-YO TOPPING COOLER. MUST CLEAN MILKY LIQUID POOLING IN BOTTOM OF COOLER SIDE OF FREEZER/COOLER COMBO UNIT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST CLEAN SYRUP SPILLS ON FLOOR UNDER FRO-YO MACHINES.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST REPLACE WATER DAMAGED CEILING TILES NEAR MOP SINK.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: NO THERMOMETER IN FRO-YO TOPPING COOLER. MANAGER PROVIDED ONE DURING INSPECTION.
code 40

What changed since the previous inspection?

Compared with Pass on April 19, 2016: 8 findings appeared for the first time. 1 previous finding 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.