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Yummy Buffet

May 2, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings9
critical findings2

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NO SANITARY HAND DRYING DEVICES/PAPER TOWELS AT TWO PREP AREAS EXPOSED SINKS. INSTRUCTED PAPER TOWELS MUST BE PROVIDED AT ALL TIMES. CRITICAL CITATION ISSUED, 7-38-030.
code 12Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: POOR HYGIENIC PRACTICES, EMPLOYEES PERFORMING MULTIPLE ACTIVITIES, BUT NOT WASHING HANDS. (ONE EMPLOYEE WAS CLEANING THE PREP AREA FLOOR, REMOVING FOOD DEBRIS FROM FLOOR WITH HER HANDS WHILE WEARING GLOVES AND RETURNING TO THE PREP TABLE AND SLICED A CANTALOUPE. SECOND EMPLOYEE, CLEANING HOT LINE EQUIPMENT WITH A SOILED TOWEL, ALSO WEARING GLOVES AND RETURNED TO HOT LINE TO PREPARE POTENTIALLY HAZARDOUS FOOD.) INSTRUCTED GLOVES MUST BE REMOVED AND HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A).
code 6Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: PREP FOODS INSIDE THE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO DATE/LABEL.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NOTED BROKEN GASKETS ON HOT LINE PREP REACH IN COOLER DOORS, INSTRUCTED TO REPLACE GASKETS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: EXCESSIVE DEBRIS/FOOD DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, STORAGE SHELVES, STORAGE CABINETS, HOT HOLDING UNITS, DISH MACHINE, EXTERIOR OF DRIED FOOD STORAGE CONTAINERS, CARTS, ALL COOKING EQUIPMENT AND MOP SINK.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: EXCESSIVE FOOD DEBRIS AND GREASE BUILD-UP ON FLOORS, MUST DETAIL CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREP AREAS AND CLOSET.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DRIED FOOD DEBRIS ON WEST WALL BEHIND DISH MACHINE, GREASE AND DUST BUILD-UP ON HOOD, FILTERS AND VENT COVERS. INSTRUCTED TO CLEAN WALL, HOOD, FILTERS AND VENT COVERS INSIDE THE WASHROOMS.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: CLUTTER INSIDE THE CLOSET, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: CLEANING TOWELS IMPROPERLY STORED, INSTRUCTED TO STORED TOWELS INSIDE AN APPROVED SANITIZER.
code 43

What changed since the previous inspection?

Compared with Pass on October 15, 2012: 9 findings appeared for the first time.

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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.