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ARGO TEA UCH, LLC

5758 S MARYLAND AVE, CHICAGO, IL 60637 · Restaurant

13 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    3 infractions

    • 32. 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.
    • 33. 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
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN FLOOR ALONG WALL BASES
  3. Canvass

    4 infractions

    • 8. 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)
    • 32. 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.
    • 33. 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
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR ALONG WALL BASES.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    3 infractions

    • 8. 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.
    • 33. 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.
    • 34. 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.
  6. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR PEELING PAINT IN REAR STORAGE CABINETS WHERE CHEMICALS ARE STORED.
  7. Canvass

    2 infractions

    • 24. 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR PEELING PAINT IN REAR STORAGE CABINETS WHERE CHEMICALS ARE STORED.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    2 infractions

    • 2. 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.
    • 3. 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.
  10. Consultation

    0 infractions

  11. Tag Removal

    0 infractions

  12. Canvass Re-Inspection

    1 infraction

    • 14. 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
  13. Canvass

    3 infractions

    • 8. 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
    • 24. 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
    • 32. 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.