ARGO TEA UCH, LLC

Order for delivery

Inspection history

1. Aug 26, 2016

   !

2. Mar 6, 2015

   !
   1 violation

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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 - Comments: 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 - Comments: Inspector Comments: MUST CLEAN FLOOR ALONG WALL BASES

3. Feb 27, 2015

   !
   1 violation

   • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: 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 - 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 - 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 - Comments: MUST CLEAN FLOOR ALONG WALL BASES.

4. May 22, 2014

   ✓

5. May 19, 2014

   !
   1 violation

   • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: 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 - Comments: 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 - Comments: OBSERVED FLOOR NOT CLEAN UNDER AND AROUND COOLERS, INSTRUCTED TO CLEAN.

6. Feb 15, 2013

   ✓
   1 violation

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

7. Feb 7, 2013

   ✕
   1 violation

   • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 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 - Comments: MUST REPAIR PEELING PAINT IN REAR STORAGE CABINETS WHERE CHEMICALS ARE STORED.

8. Apr 12, 2012

   ✓

9. Mar 20, 2012

   !
   1 violation

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 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 - Comments: 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. Jul 1, 2011

    ✓

11. Jun 29, 2011

    ✓

12. Jun 24, 2011

    !
    1 violation

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: 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. Jun 17, 2011

    ✕
    1 violation

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: 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 - Comments: 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 - Comments: 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.