PASS W/ CONDITIONS
Risk 1 (High)
BANH MI CITY Gets Conditional Pass on Health Inspection - Chicago Restaurant
October 30, 2023
Canvass
License #2876825
1
Total Violations
1
Critical
Violations Cited by Chicago Health Inspector
1
Violation #20
CRITICAL
Violation Details
PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED IMPROPER COOLING OF BEEF. FOUND BEEF STORED IN PLASTIC DEEP CONTAINERS AT 90F LOCATED IN FRONT FOOD PREP AREA. FOUND NO TIMES ON SAID FOOD ITEMS OR COOLING CHART TO VERIFY THAT BEEF IS CHILLED FROM 135F TO 70F WITHIN TWO HOURS AND FROM 135F TO 41F WITHIN A TOTAL OF 6 HOURS. MANAGER VOLUNTARILY DISCARDS 5 LBS OF BEEF AT $100. INSTRUCTED MANAGER TO ADEQUATELY CHILL FOOD ITEMS ACCORDING TO CODE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.
Food Code Requirement
Foods must be rapidly cooled to safe temperatures.
Specific Requirements
Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.
CDPH Food Code: Section 3-501.14
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