MAR 6
2015
PASS W/ CONDITIONS
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
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ARGO TEA UCH, LLC.
YOUR CALL. 60/100
5758 S MARYLAND AVE · WOODLAWN, CHICAGO
Last inspected March 6, 2015 · passed with conditions
5 of 12 inspections passed, 2 failed, 5 passed with conditions. 6 critical violations across the record.
THE NUMBERS
INSPECTIONS
12
5 passed · 5 w/ conditions · 2 failed
VIOLATIONS
19
includes 6 critical
RECORDS COVER
3 YEARS
since Jun 2011
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
Inspector Comments: OBSERVED COUNTER AND WALL SURFACES OF COUNTER TOPS NOT SMOOTH AN EASILY CLEANABLE.MUST REPAIR OR REPLACE LID ON ICE MACHINE IN POOR REPAIR.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Inspector Comments: MUST CLEAN INTERIOR PARTS OF ICE MACHINE,INTERIOR AND EXTERIOR OF STORAGE CABINETS,DISH RACK
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Inspector Comments: MUST CLEAN FLOOR ALONG WALL BASES
FEB 272015PASS W/ CONDITIONS4 violations1 CRITICALDETAILS
FEB 27
2015
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
OBSERVED LOW TEMPERATURE DISH MACHINE IN USE NOT SANITIZING AT 0 PPM AT THIS TIME.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.DCAM STATES THAT ARGO TEA CAN USE THERE 3- COMPARTMENT SINK TO WASH,RINSE AND SANITIZE MULTIUSE UTENSILS.(CRITICAL 7-38-030)
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED COUNTER AND WALL SURFACES OF COUNTER TOPS NOT SMOOTH AN EASILY CLEANABLE.MUST REPAIR OR REPLACE LID ON ICE MACHINE IN POOR REPAIR.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN INTERIOR PARTS OF ICE MACHINE,INTERIOR AND EXTERIOR OF STORAGE CABINETS,DISH RACK
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN FLOOR ALONG WALL BASES.
MAY 192014PASS W/ CONDITIONS3 violations1 CRITICALDETAILS
MAY 19
2014
PASS W/ CONDITIONS
3 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
OBSERVED 0PPM OF CHLORINE SANITIZER AT THE UNDER COUNTER DISH MACHINE AT THIS TIME(DISHES WERE IN DISH MACHINE AT THIS TIME. SANITIZER SHOULD BE 100PPM MANAGER AND I BOTH USED OUR TEST STRIPS AND BOTH WERE 0PPM. MACHINE TAGGED AT THIS TIME.CRITICAL VIOLATION 7-38-030.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED THE INTERIOR OF THE CABINETS NOT CLEAN, ALSO OVEN,MICROWAVE, INSTRUCTED TO CLEAN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED FLOOR NOT CLEAN UNDER AND AROUND COOLERS, INSTRUCTED TO CLEAN.
FEB 152013PASSED1 violationDETAILS
FEB 15
2013
PASSED
1 violationDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPAIR PEELING PAINT IN REAR STORAGE CABINETS WHERE CHEMICALS ARE STORED.
show all 12 inspections →
FEB 72013FAILED2 violationsDETAILS
FEB 7
2013
FAILED
2 violationsDETAILS
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
DISH WASHING FACILITIES NOT PROPERLY MAINTAINED. DISH MACHINE NOT PROPERLY SANITIZING MULTI USE ITEMS. SANITIZING SOLUTION REGISTERING 0 PPM OF CHLORINE AT THIS TIME. MUST REPAIR SO THAT MULTI USE ITEMS ARE PROPERLY WASHED,RINSED AND SANITIZED.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REPAIR PEELING PAINT IN REAR STORAGE CABINETS WHERE CHEMICALS ARE STORED.
MAR 202012PASS W/ CONDITIONS2 violations2 CRITICALDETAILS
MAR 20
2012
PASS W/ CONDITIONS
2 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
NOTED RREFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED REACH IN COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 43.5-46.7 DEGREES F. MUST REPAIR AND MAINTAIN COOLER AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 13 LBS OF CHICKEN,TURKEY AND BACON SANDWICHES ,YOGURT AND QUICHE AT IMPROPER TEMPERATURES RANGING BETWEEN 48-56 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40.0 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
JUN 242011PASS W/ CONDITIONS1 violation1 CRITICALDETAILS
JUN 24
2011
PASS W/ CONDITIONS
1 violation1 CRITICALDETAILS
PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION ON REPORT #635218 DATED 6-17-11 WAS NOT CORRECTED. CITATION #70480-12
JUN 172011FAILED3 violations1 CRITICALDETAILS
JUN 17
2011
FAILED
3 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. MUST PROVIDE PROPER UTENSIL WASHING, RINSING AND SANITIZING EQUIPMENT AND A SEPARATE SINK FOR HAND WASHING ONLY. OBSERVED EMPLOYEE RINSING CRUSHED GRANOLA TO BE MIXED WITH YOGURT ON UTENSILS IN HAND SINK. CITATION #70477-18
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. MUST REPLACE DISH MACHINE WITH A COMMERICIAL MACHINE WHICH PROVIDES PROPER WASHING, RINSING AND SANITIZING OF ALL UNTENSILS. CITATION #70477-18
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
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 BETWEEN HAND SINK AND ICE BIN.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →