FAIL
Risk 3 (Low)
CHESA'S GLUTEN FREE Fails Health Inspection - Chicago Mobile food dispenser
July 3, 2018
Canvass
License #2477318
5
Total Violations
5
Critical
Inspection Summary
This mobile food dispenser was inspected by the Chicago Department of Public Health on July 3, 2018. The inspection type was "Canvass" and resulted in a Fail outcome.
This establishment is classified as Risk 3 (Low), which determines the inspection frequency and focus areas.
The inspector documented 5 violations during this inspection, including 5 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
5
Violation #3
CRITICAL
Violation Details
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY PROVIDED ON THE TRUCK. MANAGEMENT INSTRUCTED TO PROVIDE FOR ALL EMPLOYEES. PRIORITY VIOLATION 7-38-012A. NO CITATION ISSUED.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO PROCEDURE PROVIDED ON THE TRUCK FOR CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A PROCEDURE WITH A CLEAN-UP KIT. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.
CDPH Food Code: Section 2-501.11
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: INADEQUATE HOT HOLDING FACILITIES PROVIDED ON THE TRUCK. MUST PROVIDE MECHANICAL HOT HOLDING EQUIPMENT TO MAINTAIN HOT FOODS AT 135F AND ABOVE. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED INADEQUATE COLD HOLDING FACILITIES TO MAINTAIN TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS) AT 41F AND BELOW. THE 1 DOOR REFRIGERATOR HAS AN AIR TEMPERATURE OF 44.6F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE REFRIGERATOR BELOW 41F. PRIORITY VIOLATION 7-38-005. NO 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)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED INADEQUATE COLD HOLDING FACILITIES TO MAINTAIN TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS) AT 41F AND BELOW. THE 1 DOOR REFRIGERATOR HAS AN AIR TEMPERATURE OF 44.6F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE REFRIGERATOR BELOW 41F. PRIORITY VIOLATION 7-38-005. NO 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