MAY 7
2013
PASS W/ CONDITIONS
3 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
SMALL WORLD INN.
YOUR CALL. 56/100
3325 E 106TH ST · SOUTH CHICAGO, CHICAGO
Last inspected May 7, 2013 · passed with conditions
1 of 4 inspections passed, 1 failed, 2 passed with conditions. 4 critical violations across the record.
THE NUMBERS
INSPECTIONS
4
1 passed · 2 w/ conditions · 1 failed
VIOLATIONS
10
includes 4 critical
RECORDS COVER
1 YEAR
since Jul 2011
INSPECTION HISTORY
FACILITIES TO MAINTAIN PROPER TEMPERATURE
PREMISES REACH IN COOLER NOT MAINTAINING THE PROPER TEMPERATURE OF 40F.AIR TEMPERATURE OF COOLER MAINTAINING 53F.MUST USE ADDITIONAL COOLER ON PREMISES THATS 40F OR BELOW -CDI. COOLER WILL BE TAGGED HELD FOR INSPECTION.CRITICAL CITATION ISSUED.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
FOUND APPROX 25LBS OF BEEF TACOS INSIDE REACH IN COOLER,AND COOKED POTATOES MAINTAINED AT IMPROPER TEMPERATURES,(51F-53F)POTENTIALLY HAZARDOUS FOODS/COLD,MUST BE MAINTAINED AT 40F OR BELOW.FOOD WAS REMOVED AND DISPOSED OF BY EMPLOYEE.APPROX COST $80.00.CRITICAL CITATION ISSUED
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CERTIFIED FOOD MANAGER ON PREMISES,(DUTY)AT THIS TIME WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED WITH VALID CERTIFICATE.SERIOUS CITATION ISSUED
FEB 72012PASS W/ CONDITIONS3 violationsDETAILS
FEB 7
2012
PASS W/ CONDITIONS
3 violationsDETAILS
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED,OR NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,IE SANDWICHES ETC. SERIOUS CITATION ISSUED
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.TISSUE DISPENSER IN POOR REPAIR IN WOMEN WASHROOM.MUST REPAIR.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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.URINAL IN MEN'S WASHROOM IN POOR REPAIR. MUST REPAIR.
JUL 192011FAILED4 violations2 CRITICALDETAILS
JUL 19
2011
FAILED
4 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.NEED TO TURN ON ALL COOLERS MUST BE ABLE TO MAINTAIN 40*F OR BELOW AND FREEZERS 0*F NO CITATION PREMISES NOT OPEN
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.NEED HOT WATER MUST PROVIDE NO CITATION PREMISES NOT OPEN
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN EQUIPMENT AND SINKS IN REAR PREP
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.REMOVE WATER FROM BASEMENT FLOOR, AND REAR PREP AREA
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 →