PASS W/ CONDITIONS
Risk 1 (High)
BOCKWINKEL'S Gets Conditional Pass on Health Inspection - Chicago Grocery store
February 5, 2020
Complaint
License #2398974
3
Total Violations
1
Critical
1
Major
1
Minor
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on February 5, 2020. The inspection type was "Complaint" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND 15 LBS OF COOKED GROUND BEEF IN TOMATO SAUCE AT 74.3F STORED IN WALK-IN COOLER FROM A DAY BEFORE, INSTRUCTED TO COOL DOWN FOOD PROPERLY AND HOLD AT 41F OR LOWER. PRIORITY VIOLATION 7-38-005. FOOD DISCARDED VALUED AT $20.
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)
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MOP BUCKETS STORED NEXT TO FOOD SHELVES, INSTRUCTED TO KEEP A WAY.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MOP BUCKETS STORED NEXT TO FOOD SHELVES, INSTRUCTED TO KEEP A WAY.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
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