FAIL
Risk 2 (Medium)
AMERICAN AIRLINES Fails Health Inspection - Chicago Restaurant
January 24, 2017
Canvass
License #2284294
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: AT THIS TIME,OBSERVED THE BAR DISHWASHER NOT IN USE,WAITING FOR PARTS ON ORDER AS PER MANAGER,TAGGED HELD FOR INSPECTION.INSTRUCTED MANAGER NOT TO USE THE BAR DISHWASHER UNTIL THE CDPH IS NOTIFIED ONCE REPAIRED AND USE THE REAR DISHWASHER TO WASH-RINSE-SANITIZE FOOD EQUIPMENTS,MULTI-USE KITCHEN UTENSILS.CRITICAL VIOLATION 7-38-030.
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: AT THIS TIME,OBSERVED THE BAR DISHWASHER NOT IN USE,WAITING FOR PARTS ON ORDER AS PER MANAGER,TAGGED HELD FOR INSPECTION.INSTRUCTED MANAGER NOT TO USE THE BAR DISHWASHER UNTIL THE CDPH IS NOTIFIED ONCE REPAIRED AND USE THE REAR DISHWASHER TO WASH-RINSE-SANITIZE FOOD EQUIPMENTS,MULTI-USE KITCHEN UTENSILS.CRITICAL VIOLATION 7-38-030.
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection