PASS W/ CONDITIONS
Risk 1 (High)
ANDY'S DELI Gets Conditional Pass on Health Inspection - Chicago Grocery store
April 24, 2014
Canvass
License #1351717
4
Total Violations
1
Critical
2
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED DISHWASHER NOT SANITIZING MULTI-USE UTENSILS AT 3-COMPARTMENT SINK, 0 PPM CHLORINE, WHILE WASHING DISHES/MULTI-USE UTENSILS. MANAGER STATES,"ESTABLISHMENT USES CHLORINE TO SANITIZE MULTI-USE UTENSILS." INSTRUCTED MANAGER ALL MULTI-USE UTENSILS MUST BE SANITIZED AT 100 PPM CHLORINE. 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 #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED ICE BLOCK BUILD UP IN PREP AREA 1-DOOR REACH IN FREEZER CONDENSER. MUST REMOVE ICE BUILD UP/MAINTAIN FREEZER.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FOOD STAINS/FOOD DEBRIS ON EXTERIOR OF COOLERS/FREEZERS AT MAIN FOOD PREP AREA. MUST CLEAN AND MAINTAIN EXTERIOR OF ALL EQUIPMENT.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FOOD STAINS/FOOD DEBRIS ON EXTERIOR OF COOLERS/FREEZERS AT MAIN FOOD PREP AREA. MUST CLEAN AND MAINTAIN EXTERIOR OF ALL EQUIPMENT.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
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