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Yolanda's Restaurant

June 27, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings5
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: TOOK AIR TEMPERATURE OF THE PREP COOLER IN PREP AREA,WHICH HAS POTENTIALLY HAZARDOUS FOODS INSIDE COOLER,FOUND TEMPERATURE AT 50.9F,INSTRUCTED TO REPAIR COOLER,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: TEMPERATURE TAKE OF POTENTIALLY HAZARDOUS FOODS INSIDE PREP COOLER RANGE FROM 50.9F TO 60.9F ,PORK 60.9F,TOTAL WEIGHT 2LBS,TOTAL COST $8.00,BEEF 60.9F TOTAL WEIGHT 3LBS,TOTAL COST $12.00,SHRIMP SALAD.55.0F,TOTAL WEIGHT 1LB,TOTAL COST $6.75 CHICKEN BREAST 50.3F,TOTAL WEIGHT 2LBS,TOTAL COST $4.00 BACON 51.2F,TOTAL WEIGHT 8LBS,TOTAL COST $6.00 CHORIZO 55.0F TOTAL WEIGHT 1LB,TOTAL COST $4.00,FOOD ITEMS WERE DESTROYED AND DENATURED DURING INSPECTION TOTAL WEIGHT 17LBS TOTAL COST $34.75 ,CRITICAL VIOLATION 7-38-005(A)
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED THE DISHWASHING MACHINE NOT SANITIZING PROPERLY ,THE SANITIZING RINSE WAS FOUND AT ZERO PPM SANITIZING, WHEN TESTED INSTRUCTED TO REPAIR DISHWASHING MACHINE AND INSTRUCTED TO USE THE 3 COMPARTMENT SINK TO WASH,RINSE,AND SANITIZE EQUIPMENT,CRITICAL VIOLATION 7-38-030
code 8Priority
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: OBSERVED THE EXIT DOOR NEAR THE DINNING AREA NOT RODENT PROOF,HAS A 1/4 INCH GAP AT THE BOTTOM OF DOOR,INSTRUCTED TO REPAIR DOOR TO PREVENT RODENT ENTRY,SERIOUS VIOLATION 7-38-020
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST PROVIDE LID COVERS FOR BULK FOOD CONTAINERS IN REAR OF PREMISES AND MUST REPLACE CUTTING BOARDS AT PREP COOLER,HAS DARK DEEP OPEN SEAMS,INSTRUCTED TO REPLACE CUTTING BOARDS
code 32

What changed since the previous inspection?

Compared with Pass on June 25, 2015: 4 findings appeared for the first time. 1 finding 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.