PASS W/ CONDITIONS
Risk 3 (Low)
BERGSTEIN'S NY DELICATESSEN, LLC Gets Conditional Pass on Health Inspection - Chicago Mobile food dispenser
July 17, 2012
Canvass
License #2060558
3
Total Violations
3
Critical
Inspection Summary
This mobile food dispenser was inspected by the Chicago Department of Public Health on July 17, 2012. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 3 (Low), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER COLD HOLDING TENMPERATURES. FOUND 12 TURKEY SANDWICHES AT 46.4F AND 46.7F. FOUND DRESSING(THOUSAND ISLAND,RANCH,ANF BUFFALO) AT 50.3F. CRITICAL VIOLATION. CITATION ISSUED. 10 POUNDS OF FOOD DISPOSED. MONETARY VALUE ABOUT $40.00.
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 #9
CRITICAL
Violation Details
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO HOT/COLD RUNNING WATER AT HANDSINK. HOT/COLD RUNNING WATER PROVIDED BY THE END OF INSPECTION.CRITICAL VIOLATION. CITATION ISSUED.
Why This Matters
Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.
Food Code Requirement
Potable water supply must be adequate, protected, and properly heated.
Specific Requirements
Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.
CDPH Food Code: Section 5-101.11, 5-103.11
Violation #9
CRITICAL
Violation Details
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO HOT/COLD RUNNING WATER AT HANDSINK. HOT/COLD RUNNING WATER PROVIDED BY THE END OF INSPECTION.CRITICAL VIOLATION. CITATION ISSUED.
Why This Matters
Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.
Food Code Requirement
Potable water supply must be adequate, protected, and properly heated.
Specific Requirements
Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.
CDPH Food Code: Section 5-101.11, 5-103.11
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