Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
May 14, 2010 | 100 |
|
Nov 26, 2010 | 100 |
|
Aug 26, 2011 | 100 |
|
Jun 18, 2012 | 50 |
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving not clean need detailed cleaning(crevices), prep table lower shelving not clean need cleaning.walk in cooler shelving racks need cleaning.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under prep table, heavy equipment, storage shelving need cleaning(corners).
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls in prep area not clean need detailed cleaning.ceiling tiles in front prep area need cleaning.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shields in prep areas need cleaning, missing light shield in display cooler shall be provided.
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.exhaust vents(ventilation)in prep area, coolers, bathrooms not clean need cleaning.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE MISSING LIGHT SHIELDS IN 3 DOOR FREEZER LEFT OF REAR DOOR.
All food not stored in the original container shall be stored in properly labeled containers. PROPERLY LABEL ALL UNLABELED FOODS TO ENSURE FIRST IN-FIRST OUT SYSTEM AND FRESHNESS
The walls and ceilings shall be in good repair and easily cleaned. REPAIR MISALIGNED FRONT DOOR. PAINT RAW WOOD DISPLAY SHELF NEXT TO 3 DOOR FREEZER
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE A KNIFE RACK FOR IMPROPERLY STORED KNIVES IN FRONT PREP AREA NEAR WINDOW.
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 CLEANED MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES THROUGOUT FACILITY,INCLUDING COOKING SPOONS AND SERVING SPOONS KEEP HANDLES UP AND FOOD CONTACT SIDES DOWN IN THE HOLDING CONTAINERS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON 1COMP.SINK,MOP SINK,INSIDE COVER OF CHEF PREP COOLER,FOOD CONTAINER IN SAME EQUIPMENT, AND CAN OPENER BLADE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN STANDING WATER ON FLOORS IN THE STORE BY COOLERS AND AT REAR BY WALK IN COOLER AROUND FLOOR DRAIN, AND MAINTAIN DRY AT ALL TIMES. ALSO SEAL OPENING ON FLOOR IN RESTROOM BY TOILET BOWL.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLOSE GAP ON CEILING TILES AT FRONT OF WALK IN COOLER, AND CLEAN WINDOW BASE WALLS IN THE STORE WITH DUST AND COBWEB.
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 AT REAR PREP AREA,AND REMOVE UNUSE ITEMS FROM FACILITY.
POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:SLICE HAM AT TEMP OF 51.5F; SLICED TURKEY AT TEMP OF 47.8F; MORTATELLA AT TEMP OF 47.6; PROVOLONE CHEESE AT TEMP OF 50F; ROAST BEEF AT TEMP OF 50.9F,THIS FOOD WERE STORED INSIDE THE DISPLAY PREP COOLER. PIECES OF HAM AT TEMP OF 55.6F. FOOD WAS STORED INSIDE THE FRONT DISPLAY COOLER CASE. BOTH UNITS MAINTAINED TEMP OF 40.1F TO 41.2F. FOOD WAS DISCARDED DENATURED POUNDS 45, VALUE 118.CRITICAL VIOLATION:7-38-005(A)
ELEVATE STOCK 6' FROM FLOOR, IN REAR PREP/ STORAGE AREA. REMOVE ICE BUILD-UP ON FLOOR INSIDE THE WALK-IN FREZEER,ALSO ELEVATE STOCK 6' OFF THE FLOOR INSIDE THE WALK-INN COOLER AND FREEZER
REMOVE BUILD-UP DUST ON LIGHT SHIELDS IN SELLING/PREP AREA.
WATER SPRAYER AT THREE COMPARTMENT SINK IS CONTINUOUSLY LEAKING INSTRUCTED TO REPAIR.
NEED TO REMOVE DIRTY SHELF LINERS FROM DISPLAY COOLER CASE AND PROVIDE A FOOD GRADE CONTAINERS, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. PROVIDE A FOOD GRADE CONTAINER WITH LID TO STORE DELIVERED BREAD.
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Name |
Address |
Distance |
---|---|---|
The Coffee Studio | 5628 N Clark St, Chicago | 0.01 miles |
Mcdonald's | 5614 N Clark St, Chicago | 0.02 miles |
Mcdonalds | 5614 N Clark St, Chicago | 0.02 miles |
Lake Shore School | 5611 N Clark St, Chicago | 0.03 miles |
City Olive | 5644 N Clark St, Chicago | 0.04 miles |
Lalibela Restaurant | 5633 N Ashland Ave, Chicago | 0.04 miles |
Turkish Cuisine and Bakery | 5605-5609 N Clark St, Chicago | 0.05 miles |
Leonardo's Ristorante Tuscan Bistro | 5657-5659 N Clark St, Chicago | 0.05 miles |
Primo Pizza Inc | 5600 N Clark St, Chicago | 0.05 miles |
Diamante Azul Restaurant | 5661 N Clark St, Chicago | 0.06 miles |
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