Cooked?✕
Yolk Cafe
June 12, 2017 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings3
- critical findings2
Failed findings
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food from a questionable sourcecriticalOfficial wording: Adequate Number, Convenient, Accessible, Designed, And MaintainedInspector note: Observed exposed hand sink near dish room not maintained. Hot water temperature @ 69.7F. Instructed all hand washing sinks must have hot water temperature of at least 85F at all times. Hand sink was turned off during inspection. Operator instructed staff not to wash hands at this sink until it is repaired. Critical violation 7-38-030.
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: Found the following potentially hazardous foods at improper temperatures sitting on top of the reach in prep cooler: 0.5lbs of (bagged and refrigerated) spinach @ 48.2F; 3lbs of raw eggs @ 59.8-60.1F; 1.5lbs of salmon @ 47.1F; 2lbs of mixed greens (bagged and refrigerated) @ 46.4F; and 1lb of egg whites @ 46.4F. Instructed all potentially hazardous foods must be @ 40F or less, or 140F or higher at al times. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: Observed aluminum foil used as a liner on cooking equipment in the cook line. Must remove. All surfaces must be smooth and easily cleanable. Must maintain same.
What changed since the previous inspection?
Compared with Pass w/ Conditions on November 15, 2016: 1 finding appeared for the first time. 2 findings 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.