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Zanzabar

October 19, 2011 · Pass

😇clean

official resultPass
resultPass
inspection typeCanvass
failed findings7
critical findings0

Failed findings

Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN FOOD UTENSILS ON SHELVES AND COUNTERS THROUGHOUT.
code 31
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. MUST PROVIDE SPLASH GUARD ON EXPOSE AHND WASH SINK ON BOTH SIDES. ALSO NEED TO INCASE (INSULATE) PIPES THAT RUNS ABOVE STORAGE AREAS IN BASEMENT. REPAIR FREEZER DOOR IN BASEMENT TO LATCH ON PROPERLY.
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 STAINS ON TOILET BOWLS,MOP SINK,INSIDE OF EXPOSE HAND WASH SINK WITH COFFEE STAINS, AND INSIDE TOP WALLS OF MICROWAVE OVEN.
code 33
Linen: Clean And Soiled Properly Stored

Inspector note: Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO PROVIDE BUCKET WITH SANITIZER FOR WIPE CLOTHS ON PREP TABLES AND ON HAND WASH SINK,FOR WIPING PREP SURFACES DURING OPERATIONS,AND CHANGE OR REPLACE SANITIZING SOLUTION EVERY 4 HRS OR IF IT GETS DIRTY BEFORE 4 HRS.ALSO NEED TO PROVIDE A SEPARATE HAMPER FOR SOILED ONES.
code 39
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETER INSIDE ALL COOLERS AND FREEZERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO ORGANIZE CLUTTER IN BASEMENT , AND THE OFFICE.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED TO HAVE ALL EMPLOYEES HANDLING FOODS TO HAVE HAIR RESTRAIN ON AT ALL TIMES.
code 42

What changed since the previous inspection?

Compared with Pass on August 19, 2010: 6 findings appeared for the first time. 1 finding recurred. 3 previous findings 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.