PASS W/ CONDITIONS
Risk 1 (High)
CHICAGO BLACKHAWKS STANLEY'S T2 BAR Gets Conditional Pass on Health Inspection - Chicago Restaurant
CHICAGO BLACKHAWKS STANLEY'S T2 BAR
(AKA: STANLEY'S CHICAGO BLACKHAWK (T2 E5))
11601 W TOUHY AVE, CHICAGO 60666
Restaurant
January 19, 2010
Short Form Complaint
License #34139
1
Total Violations
1
Critical
Violations Cited by Chicago Health Inspector
1
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. SANITIZING RINSE FOR UTENSILS AND EQUIPMENT IS 10PPM,CRITICAL VIOLATION,CITATION ISSUED,SANITIZING RINSE WITH CHLORINE MUST BE 100 PPM ,
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
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