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Yolk

October 24, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND THREE PREP COOLERS IN THE KITCHEN ACROSS FROM COOKING EQUIPMENT AT IMPROPER AIR TEMPERATURE: SMALL COOLER BY THE WEST WALL OF THE KITCHEN AT TEMP OF 59.3F TO 60F;NEXT PREP COOLER AT TEMP OF 52.5 TO 53F THE LAST COOLER BY THE KITCHEN DOOR AT TEMP OF 52.3F 53.6F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE MENTIONED COOLERS:RAW HAMBURGERS PATTIES ,FRESH SALMON,COOKED THREE MEAT ETC.COOLER UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNITS "HELD FOR INSPECTION" DO NOT USE. OTHER UNITS ON SITE AND IN THE KITCHEN WITH AIR TEMP OF 40F AND BEOW 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: FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE THREE MENTIONED COOLERS AT IMPROPER TEMPERATURE: VARIOUS KIND OF SHREDDED CHEESE AT TEMP OF 49.1F TO 50.7F; FRESH SALMON AT TEMP OF 56.3F; RAW HAMBURGER PATTIES AT TEMP OF 52.6F TO 56F; SLICE HAM STEAK AT TEMP OF 53.9F; POT ROAST AT TEMP OF 53.8F; BEEF AT TEMP OF 50F; LIQUID EGGS AT TEMP OF 44.8F; FRESH EGGS AT TEMP OF 49.7F; CORNED BEEF AT TEMP OF 56.1F; GUACAMOLE AT TEMP OF 59.7F TO 60.4F; GOAT CHEESE AT TEMP OF 53.8F. BLACK BEANS 58F.FOOD MENTIONED WAS DISCARDED AND DENATURED BY THE EMPLOYEE. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.POUNDS 50,VALUE 200-250. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED KNIVES STORED BETWEEN COOLER AND BETWEEN WALL AND EXPOSED HAND SINK.KNIVES RACK IS NEED TO BE STORED IN PREP AREA. EXCESS ICE BUILD-UP ON PIPE FROM CONDENSER UNIT INSIDE THE WALK-IN FREEZER(ICE WAS ALSO ON TOP FOOD).INSTRUCTED TO REPAIR CAUSE
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INTERIOR OF DEEP FRYER WITH GREASE NEED TO CLEAN AND MAINTAIN
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MISSING GROUT BETWEEN FLOOR TILES IN THE KITCHEN UNDER THE MATS,IN FRONT THREE COMPARTMENT SINK AND IN FRONT OF DISH MACHINE.EXCESS WATER AND DEBRIS BETWEEN MENTIONED FLOOR TILES
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: AN EXPOSED HAND SINK MUST BE INSTALL AT FRONT SERVING AREA. OBSERVED SMALL STEAM TABLE WITH SOUPS,OPENED SPICES CLEAN GLASSES ETC. SINK MUST BE INSTALLED UNDER PLUMBING CODE
code 38

What changed since the previous inspection?

Compared with Pass on January 5, 2017: 2 findings appeared for the first time. 4 findings 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.