3-DOOR PREP AREA REACH IN COOLER DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKETS.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED ACCUMULATED DUST BUILD UP ON REAR OF WALK IN COOLER CONDENSER. MUST CLEAN AND MAINTAIN WALK IN COOLER CONDENSER.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Chicago Department of Public Health, Feb 11, 2025 · Original Source
Canvass
Apr 9, 2024
Pass w/ Conditions
7 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
WE OBSERVED TCS FOODS STORED INSIDE TWO DOOR REACH-IN COOLER AT IMPROPER TEMPERATURE:COOKED RICE AT TEMP 48.6F; SOUP AT TEMP OF 49.7F;COOKED SAUCES AT TEMP OF 48.7F. FRESH/SOFT PIECE OF CHEESE AT TEMP OF 49.9F; TOMATOE SOUP AT TEMP OF 51F; DICED TOMATOES AT TEMP OF 51.3F; PICO DE GALLO AT TEMP OF 50.2F; LEMON CURD AT TEMP OD 50.1F; HOLLANDAISE SAUCE AT TEMP OF 50.6F; COOKED VEGGETABLE IN OIL AT TEMP OF 51.6F ,ROASTED TOMATOES IN OIL AT TEMP OF 51.6F;PAJUN AT TEMP OF 59.4F; FOOD DISCARDED AND DENATURED.COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. POUNDS 21, VALUE 250. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
MUST LABEL DRY FOOD CONTAINERS WITH COMMON NAME:FLOUR,RICE ETC
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
RUSTY SHELVES INSIDE THE WALK-IN COOLER,AND REAR STORAGE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED EMPLOYEE WITH BEARD AND WITHOUT A BEARD RESTRAINT. OBSERVED SOME EMPLOYEE WITHOUT HAIR RESTRAINTS INSTRUCTED TO PROVIDE BEARD RESTRAINTS FOR ALL FOOD HANDLERS WITH BEARDS,ALSO HAIR RESTRAINT IS REQUIRED FOR ANYONE ENTERING PREP AREA/KITCHEN.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
WE OBSERVED TWO DOOR REACH-IN COOLER AT IMPROPER AIR TEMPERATURE:49.7F TO 52F. TCS FOOD WERE STORED INSIDE UNIT:COOKED RICE AT TEMP 48.6F; SOUP AT TEMP OF 49.7F; FRESH/SOFT PIECE OF CHEESE AT TEMP OF 49.9F. UNIT MUST MAINTAIN AIR TEMP OD 41F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED BY THE TIME SANITARIAN FINISHED WRITE REPORT,OWNER PROVIDE A NEW TWO DOOR REACH-IN COOLER.PRESENTLY MAINTAIN AIR TEMP OF 39F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
MUST NOT USE ALUMINUM FOIL AS LINER FOR SHELVING IN AT REAR PREP AREA. MUST BE SMOOTH AND CLEANABLE SURFACE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
GREASE AND DEBRIS ON FLOORS BEHIND THE GREASE TRAP AND BEHIND HOT WATER TANK BY THE THREE COMPARTMENT SINK .CLEAN AND MAINTAIN
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.