PASS W/ CONDITIONS
Risk 1 (High)
AREPA GEORGE CANTINA Gets Conditional Pass on Health Inspection - Chicago Restaurant
August 25, 2025
Canvass
License #2989026
1
Total Violations
1
Critical
Violations Cited by Chicago Health Inspector
1
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD DISPLAY COOLER TO BE IMPROPER: COOKED POTATOES AT 46.8, MASHED POTATOES 60.0F ROPA VIEJA AT 48.8F, COOKED MUSHROOMS AT 55.8, DICED TOMATO SALSA 46.4F, COOKED CAULIFLOWER AT 51.0 AND TOMATO SAUCE AT 60.0F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 28 LBS OF PRODUCTS WORTH $450.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
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