Zad

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings5
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND SMALL COOLER BEHIND THE FRONT COUNTER AT IMPROPER TEMPERATURE(48.9 TO 52F)BUSINESS THERMOMETER SHOWED 48F TO 50F. POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(MARINATE CHICKEN, AND BEEF).OWNER/ CERTIFIED MANAGER CALLED TECHNICIAN, WHICH PRESENTLY IS WORKING ON THE UNIT.COOLER MUST MAINTAIN TEMPERATURE OF 40F AND BELOW.NORTH-SOUTH REFRIGERATION(773-569-8136) FIXED THE PROBLEM,PRESENT TEMPERATURE 29.5F. INSTRUCTED TO USE UNIT AND MAINTAIN A TEMPERATURE LOG.CRITICAL VIOLATION:7-38-005(A) HOOOO72097-18
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: LAMB AT TEMP OF 50.9F; LAMB KABOB AT TEMP OF 50.6F; MARINADE CHICKEN AT TEMP OF 46.7F, 47.5F AND 50.9F.(PRODUCTS MENTIONED WERE STORED INSIDE THE SMALL COOLER.ALSO FOUND MARINADE BEEF STORED IN WALK-IN COOLER AT TEMP OF 50F TO 53F NO TIME AND TEMPERATURE PROVIDED WITH PRODUCTS.FOOD DISCARDED AND DENATURED.POUNS 25, VALUE.CRITICAL VIOLATION:7-38-005(A) HOOOO72097
  code 3Priority
• ⚠️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. VENT COVER ABOVE THE FRONT COUNTER NEED TO BE CLEANED(DUST BUILD UP).ALSO ADDTIONAL THRESHOLD IS NEEDED AT FRONT DOOR.
  code 32
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN DUST AND GREASE BUILD-UP UNDER THE HOOD.
  code 33
• ⚠️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. REPLACE MISSING FLOOR TILE UNDER THE DISH MACHINE.CLEAN FLOOR UNDER THE REACH-IN COOLER(ENCRUSTED FOOD ALONG THE BASEBOARD WALL AND CORNERS.)RESEAL PLASTIC BASEBOARD AT SAME AREA.ALSO DETAIL CLEAN FLOOR UNDER THE POP MACHINE DISPENSER.
  code 34

What changed since the previous inspection?

Compared with Pass on November 4, 2010: 4 findings appeared for the first time. 1 finding recurred.

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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.