✕

Zanno's

May 4, 2020 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings11
critical findings2

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: 6-301.12 OBSERVED NO HAND DRYING PROVISION INSIDE OF THE TOILET ROOM. INSTRUCTED TO ALWAYS PROVIDE A PROPER HAND DRYING PROVISION AT ALL TIMES AT ALL HAND WASHING SINKS IN THE FACILITY. PRIORITY FOUNDATION 7-38-030(C).
code 10Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.
code 3Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: 4-602.11(B-E) OBSERVED ALL OF THE COOKING EQUIPMENT WITH ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN ALL.
code 16
Proper Reheating Procedures For Hot Holding

Inspector note: 3-403.11 OBSERVED FACILITY RE-HEATING BEEF AND AU JUS IMPROPERLY INSIDE OF A HOT HOLDING UNIT, AT THE TIME OF THE INSPECTION THE BEEF AND AU JUS WAS AT 108F. INSTRUCTED TO FACILITY TO ONLY PROPERLY REHEAT TCS FOODS ON THE STOVE TOP TO 165F FOR AT LEAST 15 SECONDS THEN ONLY USE THE HOT HOLDING UNIT TO HOT HOLD TCS FOODS AT 135F OR ABOVE AT ALL TIMES. MANAGER DISCARDED 1 LB OF BEEF VALUED AT $20 DURING THE INSPECTION. PRIORITY VIOLATION 7-38-005.
code 19
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: 3-501.16(A:1) PLEASE SEE VIOLATION #19.
code 21
thermometers missing

Official wording: Thermometers Provided & Accurate
Inspector note: 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO PROPERLY TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
code 36
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: 5-204.12 OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE UTILITY SINK. INSTRUCTED TO PROVIDE.
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: 6-201.11 OBSERVED CARPET IN THE DRY STORAGE AREA. INSTRUCTED TO REMOVE THE CARPET. OBSERVED A HOLE IN THE WALL UNDER THE 3 COMPARTMENT SINK AND DUCT TAPE BEING USED ON THE PIPES UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE. • 6-501.114 OBSERVED CLUTTER IN THE REAR OF THE FOOD PREP AREA. INSTRUCTED TO ORGANIZE OR REMOVE CLUTTER.
code 55
All Food Employees Have Food Handler Training

Inspector note: 2-102.13 OBSERVED THE MALE FOOD HANDLER WITHOUT A FOOD HANDLERS CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
code 57
allergen training missing

Official wording: Allergen Training As Required
Inspector note: 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT A ALLEGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
code 58
Compliance With Clean Indoor Air Ordinance

Inspector note: 7-32-020(C) OBSERVED A ASHTRAY WITH A PREVIOUSLY USED CIGARETTE IN THE ASHTRAY LOCATED IN THE DRY STORAGE/OFFICE AREA. INSTRUCTED SMOKING IS PROHIBITED IN PUBLIC PLACES AND REMOVE THE ASHTRAY. MANAGER REMOVED THE ASHTRAY DURING THE INSPECTION. 7-32-020(C).
code 62

What changed since the previous inspection?

Compared with Pass on January 17, 2020: 9 findings appeared for the first time. 2 findings recurred. 2 previous findings did not recur.

Browse this restaurant's inspections

More restaurants in North Lawndale

See every restaurant in North Lawndale →

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.