Yup!!! Chicken & Seafood

• official resultFail
• resultFail
• inspection typeLicense
• failed findings6
• critical findings2

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Failed findings

• 🧼hand hygiene slippingcritical
  Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
  Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. NO SOAP OR PAPER TOWELS AT WASHBOWL/EXPOSED HAND SINK. PROVIDE SAME.
  code 6Priority
• 🚿water/temperature at the sink offcritical
  Official wording: Water Source: Safe, Hot & Cold Under City Pressure
  Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. PREMISES HAS A FIVE (5) GAL. HOT WATER TANK FOR PREMISES. MUST PROVIDE/HAVE HOT WATER AT ALL TIMES, PER CITY CODE.
  code 9Priority
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RUSTY SURFACES i.e. REACH IN FREEZER SEAL ALL RUST.
  code 32
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. PROVIDE COVING WHERE MISSING i.e.IN REAR ALONG WALL. SECURE TILE BASEBOARD WHERE LOOSE.
  code 34
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MAKE ALL WALLS SMOOTH EASY CLEANABLE, WITHOUT HOLES, CRACKS OR OPENING AROUND WALL ATTACHMENTS. MAKE ALL VENTS COVERS AND DUCKWORK EASY CLEANABLE.
  code 35
• 🪳pests in the house
  Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
  Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. PROVIDE A BACKFLOW DEVICE AT MOP/UTILITY SINK.
  code 38

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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.