PASS W/ CONDITIONS
Risk 1 (High)
CELINA DELI Gets Conditional Pass on Health Inspection - Chicago Grocery store
March 10, 2023
Canvass
License #24696
2
Total Violations
1
Critical
1
Minor
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED A VARIETY OF READY TO EAT SAUSAGES AND HAMS UNREFRIGERATED ON COUNTERTOP AND OFFERED FOR SALE AT IMPROPER TEMPERATURES RANGING FROM 65.0F-72.0F. INSTD TO MAINTAIN COLD FOODS UNDER REFRIGERATION AT 41F OR BELOW AT ALL TIMES. PRODUCT DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. CITATION ISSUED 7-38-005 PRIORITY
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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED A VARIETY OF READY TO EAT SAUSAGES AND HAMS UNREFRIGERATED ON COUNTERTOP AND OFFERED FOR SALE AT IMPROPER TEMPERATURES RANGING FROM 65.0F-72.0F. INSTD TO MAINTAIN COLD FOODS UNDER REFRIGERATION AT 41F OR BELOW AT ALL TIMES. PRODUCT DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. CITATION ISSUED 7-38-005 PRIORITY
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