MAY 2
2011
PASSED
10 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
PAK SUB.
EAT. 92/100
6252 S ASHLAND AVE · WEST ENGLEWOOD, CHICAGO
Last inspected May 2, 2011 · passed
Clean record across 3 inspections. No failures, no critical violations.
THE NUMBERS
INSPECTIONS
3
3 passed
VIOLATIONS
28
none critical
RECORDS COVER
6 MONTHS
since Nov 2010
INSPECTION HISTORY
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
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. INVERT CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
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 CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS, TOPS AND BOTTOMS OF PREP TABLES, ALL STORAGE SHELVES, BULK AND SMALL STORAGE CONTAINERS EXTERIORS, UNDER FRYER, EXTERIOR OF FRYER, INTERIOR BOTTOM CABINET OF FRYER TO REMOVE GREASE, EXTERIOR OF GRILL, HOODED VENTILATION SYSTEM OVER COOKING EQUIPMENT ETC. DEEP FREEZER INTERIOR DOOR IN POOR REPAIR. GARBAGE CONTAINERS EXTERIORS NOT CLEAN; CLEAN AND MAINTAIN. REPLACE DAMAGED GASKETS ON PREP COOLER DOORS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THROUGHOUT UNDER, AROUND AND BEHIND ALL EQUIPMENT. GREASE OBSERVED ON FLOOR BEHIND AND UNDER COOKING EQUIPMENT. DUST, DIRT, CRUMBS AND FOOD PARTICLES UNDER AND BEHIND OTHER EQUIPMENT THROUGHOUT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND OTHER EQUIPMENT THROUGHOUT RESTAURANT. CEILING VENTS NEED CLEANING TO REMOVE DUST OBSERVED. INTERIORS OF LIGHT SHIELDS NEED CLEANING TO REMOVE DUST AND INSECTS. SEAL OPENINGS AROUND LIGHT SWITCH AND PIPE FITTING UNDER SINK IN WASHROOM.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. A SHIELD IS NEEDED FOR LIGHTS ABOVE DEEP FREEZER IN FRONT PREP AREA; PROVIDE. REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
PROVIDE THREE METAL DRAIN STOPPERS FOR PROPER SET UP OF THREE COMP SINK FOR WASH, RINSE AND SANITIZING. CLEAN SURFACES AROUND EXPOSED HANDSINK AND MAINTAIN. REPAIR LEAK UNDER EXPOSED SINK AND PREP COOLER.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
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. MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND FREEZERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED ON PROPER STORAGE OF WET MOPS AND USED WASTE WATER IN MOP BUCKETS. DISPOSE OF WATER IN UTILITY SINK AFTER USING AND HANG MOP WITH MOP HEAD UPWARD TO DRY.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
ALL TOWELS USED FOR WIPING DOWN COUNTERS AND OTHER GENERAL CLEANING MUST BE STORED IN A SANITIZING SOLUTION.
APR 252011PASSED10 violationsDETAILS
APR 25
2011
PASSED
10 violationsDETAILS
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
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. INVERT CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
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 CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS, TOPS AND BOTTOMS OF PREP TABLES, ALL STORAGE SHELVES, BULK AND SMALL STORAGE CONTAINERS EXTERIORS, UNDER FRYER, EXTERIOR OF FRYER, INTERIOR BOTTOM CABINET OF FRYER TO REMOVE GREASE, EXTERIOR OF GRILL, HOODED VENTILATION SYSTEM OVER COOKING EQUIPMENT ETC. DEEP FREEZER INTERIOR DOOR IN POOR REPAIR. GARBAGE CONTAINERS EXTERIORS NOT CLEAN; CLEAN AND MAINTAIN. REPLACE DAMAGED GASKETS ON PREP COOLER DOORS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THROUGHOUT UNDER, AROUND AND BEHIND ALL EQUIPMENT. GREASE OBSERVED ON FLOOR BEHIND AND UNDER COOKING EQUIPMENT. DUST, DIRT, CRUMBS AND FOOD PARTICLES UNDER AND BEHIND OTHER EQUIPMENT THROUGHOUT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND OTHER EQUIPMENT THROUGHOUT RESTAURANT. CEILING VENTS NEED CLEANING TO REMOVE DUST OBSERVED. INTERIORS OF LIGHT SHIELDS NEED CLEANING TO REMOVE DUST AND INSECTS. SEAL OPENINGS AROUND LIGHT SWITCH AND PIPE FITTING UNDER SINK IN WASHROOM.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. A SHIELD IS NEEDED FOR LIGHTS ABOVE DEEP FREEZER IN FRONT PREP AREA; PROVIDE. REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
PROVIDE THREE METAL DRAIN STOPPERS FOR PROPER SET UP OF THREE COMP SINK FOR WASH, RINSE AND SANITIZING. CLEAN SURFACES AROUND EXPOSED HANDSINK AND MAINTAIN. REPAIR LEAK UNDER EXPOSED SINK AND PREP COOLER.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND FREEZERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED ON PROPER STORAGE OF WET MOPS AND USED WASTE WATER IN MOP BUCKETS. DISPOSE OF WATER IN UTILITY SINK AFTER USING AND HANG MOP WITH MOP HEAD UPWARD TO DRY.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
ALL TOWELS USED FOR WIPING DOWN COUNTERS AND OTHER GENERAL CLEANING MUST BE STORED IN A SANITIZING SOLUTION.
NOV 92010PASSED8 violationsDETAILS
NOV 9
2010
PASSED
8 violationsDETAILS
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 CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS, TOPS AND BOTTOMS OF PREP TABLES, ALL STORAGE SHELVES, BULK AND SMALL STORAGE CONTAINERS EXTERIORS, UNDER FRYER, EXTERIOR OF FRYER, INTERIOR BOTTOM CABINET OF FRYER TO REMOVE GREASE, EXTERIOR OF GRILL, HOODED VENTILATION SYSTEM OVER COOKING EQUIPMENT ETC. DEEP FREEZER INTERIOR DOOR IN POOR REPAIR. GARBAGE CONTAINERS EXTERIORS NOT CLEAN; CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THROUGHOUT UNDER, AROUND AND BEHIND ALL EQUIPMENT. GREASE OBSERVED ON FLOOR BEHIND AND UNDER COOKING EQUIPMENT. DUST, DIRT, CRUMBS AND FOOD PARTICLES UNDER AND BEHIND OTHER EQUIPMENT THROUGHOUT.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND OTHER EQUIPMENT THROUGHOUT RESTAURANT. CEILING VENTS NEED CLEANING TO REMOVE DUST OBSERVED. INTERIORS OF LIGHT SHIELDS NEED CLEANING TO REMOVE DUST AND INSECTS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. A SHIELD IS NEEDED FOR LIGHTS ABOVE DEEP FREEZER IN FRONT PREP AREA; PROVIDE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
PROVIDE THREE METAL DRAIN STOPPERS FOR PROPER SET UP OF THREE COMP SINK FOR WASH, RINSE AND SANITIZING. CLEAN SURFACES AROUND EXPOSED HANDSINK AND MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND FREEZERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
INSTRUCTED ON PROPER STORAGE OF WET MOPS AND USED WASTE WATER IN MOP BUCKETS. DISPOSE OF WATER IN UTILITY SINK AFTER USING AND HANG MOP WITH MOP HEAD UPWARD TO DRY.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
ALL TOWELS USED FOR WIPING DOWN COUNTERS AND OTHER GENERAL CLEANING MUST BE STORED IN A SANITIZING SOLUTION.
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 →