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The Inner Voice

2678 W WASHINGTON ST, CHICAGO, IL 60612 · Shelter

3 inspections

  1. Consultation

    0 infractions

  2. Complaint Re-Inspection

    1 infraction

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • The basement cooler is still iced up and remains tagged held for inspection until repaired and inspected by the Chicago Department of Public Health. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection.
  3. Complaint

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The basement walk-in cooler is iced up and holding 48 f ambient air temperature. Cooler tagged held for inspection until repaired and inspected by the Chicago Department of Public Health. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. Approximately 40 pounds of cold cut sandwiches were found at 48.3 f internal temperature. Approximately $20.00 worth of product was discarded at this time.
    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OVER 100 MOUSE DROPPINGS AND 30 LIVE AND DEAD ORIENTAL TYPE COCKROACHES, 1 DEAD MOUSE, ACTIVE RODENT HOLES IN THE DRY FOOD STORAGE AND REAR DOOR OF THE KITCHEN WERE FOUND. THE PEST REPORT DATED MAY 13, 2010 HAD NO DETAILS OF PEST ACTIVITY OR INTEGRATED PEST MANAGEMENT. KITCHEN PUT ON 48 HOUR NOTICE PER THE DIRECTOR OF THE CHICAGO DEPARTMENT OF PUBLIC HEALTH FOOD PROTECTION DIVISION. FOOD MUST BE PROVIDED BY AN OUTSIDE SOURCE UNTIL THE KITCHEN IS IN SANITARY CONDITION. WASH, RINSE AND SANITIZE THE ENTIRE KITCHEN AND FOOD STORAGE AREA EQUIPMENT AND SURFACES TO REMOVE ALL EVIDENCE OF PEST ACTIVITY.
    • 34. 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. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
    • 38. 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 roof line. REFERRAL MADE TO THE BUILDING DEPARTMENT REGARDING THE KITCHEN EXHAUST HOOD ABOVE THE 6-BURNER COMMERCIAL RANGE AND DEEP FRYER WHICH IS MISSING A PANEL IN THE DUCT AND IS ENCRUSTED WITH GREASE BUILDUP. MARTIN MACK FIRE SAFETY CO.TAGGED THE UNIT AS OUT OF COMPLIANCE THIS YEAR.