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Zachi

October 1, 2013 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings12
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: INADEQUATE HAND WASHING FACILITIES.NO PAPER TOWELS OR HAND DRYING DEVICES AT EXPOSED HAND SINK. MANAGEMENT PROVIDED DURING INSPECTION. CRITICAL CITATION ISSUED 7-38-030.
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED 4 (APPROXIMATELY 5 LBS) CHICKEN SANDWICHES AT 75.2F IN A COVERED CONTAINER ON PREP TABLE. INSTRUCTED ALL HOT FOODS MUST BE HELD HOT AT 140F OR ABOVE. FOOD DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES. A CITY OF CHICAGO CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED AND A CERTIFICATE POSTED ON THE PREMISES. SERIOUS CITATION ISSUED. 7-38-012.
code 21
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATION FROM 8-3-12 NOT CORRECTED. #36- MUST PROVIDE LIGHT SHIELDS ABOVE ALL FOOD PREP AREAS, DRY FOOD STORAGE AND THREE COMPARTMENT SINK. SERIOUS CITATION ISSUED 7-42-090.
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL PREPARED FOODS MUST BE LABELED AND DATED.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: RAW WOODEN WALL BUILT BETWEEN FRONT CASHIER AND PREP MUST BE PAINTED OR SEALED. MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT. MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE PREPTABLE/COOLER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: WALL MOUNTED FRY SLICER WITH DRIED, ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: EXCESSIVE GREASE ON FLOOR UNDER AND AROUND DEEP FRYER. MUST CLEAN AND MAINTAIN.
code 34
Linen: Clean And Soiled Properly Stored

Inspector note: MUST NOT STORE DIRTY, WET TOWELS INSIDE COOLER.
code 39
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE A METAL STEM THERMOMETER FOR FOOD TEMPERATURES.
code 40
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL EMPLOYEES IN FOOD PREPARATION AREA MUST WEAR HAT/HAIR RESTRAINT.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on August 3, 2012: 12 findings appeared for the first time. 1 previous finding 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.