MAR 13
2019
PASS W/ CONDITIONS
8 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
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BETTER GOURMET RESTAURANT.
YOUR CALL. 65/100
2002 S WENTWORTH AVE · CHINATOWN, CHICAGO
Last inspected March 13, 2019 · passed with conditions
1 of 3 inspections passed, 2 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
3
1 passed · 2 w/ conditions
VIOLATIONS
14
includes 4 critical
RECORDS COVER
2 YEARS
since Oct 2016
INSPECTION HISTORY
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
PROPER COLD HOLDING TEMPERATURES
FOUND INADEQUATE COLD FOOD TEMPS OF TCS FOODS. FOUND SEVERAL MEATS: CHICKEN, BEEF, FISH BALLS, CRAB, SAUSAGE, HAM, BEEF TRIPE, SQUID, AND SHRIMP ALL AT TEMPERATURES RANGING FROM 43.3F TO 57.2F. INSTRUCTED TO DISCARD ALL MEATS AT ONCE. MEAT WAS DENATURED. 20LBS VALUE AT $150.00. INSTRUCTED THE PIC THAT ALL TCS FOODS MUST BE HELD AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005 ISSUED.
NON-FOOD/FOOD CONTACT SURFACES CLEAN
MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT (FRYER, WOK) TO REMOVE GREASE.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
THE FLOORS UNDER, AROUND AND BEHIND KITCHEN EQUIPMENT (COOKING, SINKS AND REFRIGERATION UNITS) NEED DETAIL CLEANING TO REMOVE DIRT AND GREASE. CLEAN AND MAINTAIN FLOORS. CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND REAR SURFACE OF WOK STATION.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
THE VENT SYSTEM ABOVE THE COOKING EQUIPMENT NEEDS CLEANING; CLEAN AND MAINTAIN.
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
INSTRUCTED THE PIC THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.
ALLERGEN TRAINING AS REQUIRED
INSTRUCTED THE PIC THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
DEC 142017PASS W/ CONDITIONS6 violations2 CRITICALDETAILS
DEC 14
2017
PASS W/ CONDITIONS
6 violations2 CRITICALDETAILS
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMRPOPER TEMPERATURES: FOUND OCTOPUS IN THE REFRIGERATOR AT 58.9F. FOUND A CONTAINER OF BEEF AT 51.2F, SPAM AT 52.3F, SLICED MUSHROOMS AT 52F, SLICED SAUSAGE AT 52.3F, IMMITATION CRAB AT 53.4F, AND VARIOUS CONTAINERS OF SLICED VEGETABLES AT 50-55F IN THE FRONT DISPLAY CASE THAT IS NOT REFRIGERATED AND DID NOT CONTAIN ICE UNDER NEATH THE PANS. INSTRUCTED MANAGER THAT THE FRONT DISPLAY MUST BE REFRIGERATED OR KEPT COLD AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED 30# OF FOOD WORTH $200. CRITICAL VIOLATION 7-38-005A
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
NO SOAP AT THE ONLY EXPOSED HAND SINK IN THE PREP AREA. MUST PROVIDE SOAP AND PAPER TOWELS WITH HOT & COLD RUNNING WATER AT THE EXPOSED HAND SINK AT ALL TIMES. MANAGER PROVIDED SOAP UPON REQUEST PRIOR TO THE END OF INSPECTION. CRITICAL VIOLATION 7-38-030
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED LIQUID POOLING ON THE BOTTOM SHELF OF THE SODA REFRIGERATOR LOCATED NEAR THE FRONT COUNTER. INSTRUCTED TO REMOVE LIQUID, DETAIL CLEAN, AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED POOLS OF GREASE UNDER THE COOKING EQUIPMENT AND FRYER IN THE KITCHEN. INSTRUCTED TO REMOVE ALL GREASE FROM FLOORS AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
INSTRUCTED TO DETAIL CLEAN THE STAINLESS STEEL WALLS BEHIND THE COOKING EQUIPMENT TO REMOVE LIQUID AND FOOD SPLATTER AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
THE ONLY EXPOSED HAND WASHING SINK IN THE KITCHEN IS SLOW DRAINING. INSTRUCTED TO CONTACT A PLUMBER TO PROVIDED ADEQUATE DRAINING AND MAINTAIN.
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 →