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COCHAN VOLANT

100 W MONROE ST, CHICAGO, IL 60603 · Restaurant

9 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED FACILITY WITH A BODILY FLUID SPILL KIT AND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELING FOR DATE MARKING AND DISCARD DATE FOR ANY FOODS (READY-TO-EAT OR TCS FOODS) STORED UNDER REFRIGERATION FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED MENU WITH A DISCLOSURE STATEMENT AND NO REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS. INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU. INFORMED MANAGER THAT CONSUMER ADVISORY SIGNAGE MUST ALSO BE POSTED IN PLAIN VIEW OF CUSTOMER. INSTRUCTED TO MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLATES STORED IN THE UPSTAIRS KITCHEN PREP AREA NOT INVERTED. INSTRUCTED MANAGEMENT TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE PREP AREAS. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS AND COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE FROM THE FLOORS. INSTRUCTED TO INCREASE CLEANING FREQUENCY OF MENTIONED AREAS AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.
  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PREP COOLER TOP DOORS IN POOR REPAIR ON TWO OF THE PREP COOLERS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED A MINOR PINKISH BROWNISH SUBSTANCE INSIDE OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL COVING IN POOR REPAIR LOCATED UNDER THE DISH MACHINE AND EXPOSED HAND SINK IN THE DISH WASHING AREA. INSTRUCTED TO REPAIR. OBSERVED A BLACK SUBSTANCE ON THE WALL LOCATED BY THE EXPOSED HAND SINK AND THE WALL UNDER THE DISH MACHINE LOCATED IN THE DISH WASHING AREA. OBSERVED MINOR DUST ACCUMULATED ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED SOME FOOD HANDLER'S CERTIFICATES EXPIRED. INSTRUCTED TO RENEW ALL CERTIFICATES FOR ALL FOOD HANDLER'S THAT ARE EXPIRED.
  5. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED THE TOP LOADING PREP COOLER INSIDE OF THE PREP AREA AT 70.2F (NOT POWERED ON) WITH POTENTIALLY HAZARDOUS FOODS (EGGS, CORNED BEEF HASH, CHEESE AND DUCK)INSIDE. INSTRUCTED TO PROVIDE ALL REFRIGERATION UNITS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES(10LBS OF LIQUIDS AND SHELLED EGGS AT 50.3F-53.7F INSIDE OF A TOP LOADING PREP COOLER AND ON A SHELF INSIDE OF THE UPSTAIRS PREP AREA, 2LBS OF DUCK AT 56.2F INSIDE OF A TOP LOADING PREP COOLER, 3LBS OF SLICED CHEESE AT 58.1F INSIDE OF A TOP LOADING PREP COOLER,1LB OF CREAM CHEESE AT 58.0F INSIDE OF A TOP LOADING PREP COOLER AND 4LBS OF UNCOOKED BACON AT 72.3F ON THE SHELF INSIDE OF THE UPSTAIRS PREP AREA). INSTRUCTED TO PROVIDE AND MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW. MANAGER VOLUNTARILY DISCARDED 20LBS OF FOOD VALUED AT APPROXIMATELY $100. CRITICAL VIOLATION 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF THE ICE MACHINE WITH BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR DRAIN AT THE DISHMACHINE AND THE BASEMENT COOK LINE WITH BUILD UP AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOOR DRAINS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE DISHMACHINE EXPOSED HAND SINK HOT WATER KNOB IN DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  6. Short Form Complaint

    0 infractions

  7. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE BUILD-UP NOTED ON PREP COOLER, INSTRUCTED TO REMOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CRACKS ON WALL OF BASEMENT KITCHEN, INSTRUCTED TO SEAL.
  8. License Re-Inspection

    0 infractions

  9. License

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED BAR AND SERVICE STATION COOLERS NOT ON AND AT THE PROPER TEMPERATURE. INSTRUCTED TO TURN ON ALL REFRIGERATION UNITS AND PROVIDE A TEMPERATURE 40.0F OR BELOW.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED THE SERVICE STATION EXPOSED HIND SINK WITH NO HOT OR COLD WATER. INSTRUCTED TO PROVIDE HOT AND COLD WATER FOR ALL EXPOSED HAND SINKS.