CHICAGO'S FINEST DELI ON WHEELS, LLC Fails Health Inspection - Chicago Mobile food preparer

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NO HOT HOLDING UNIT (FOR SOUPS) OBSERVED ON VEHICLE THAT WAS SUBMITTED ON PLANS. INSTD TO PROVIDE SUCH EQUIPMENT FOR INSPECTION.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: INADEQUATE HOT RUNNING WATER PROVIDED. INSTD TO PROVIDE SAME TO ALLOW FOR PROPER WASHING, RINSING, SANITIZE SET UP OF 3-COMPARTMENT SINK.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: 2 SEPARATE WASTE RETENTION TANKS ON EACH SIDE OF VEHICLE, NOT AFFIXED/SECURED. INSTD TO PROPERLY AFFIX SAME.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: 2 SEPARATE WASTE RETENTION TANKS ON EACH SIDE OF VEHICLE, NOT AFFIXED/SECURED. INSTD TO PROPERLY AFFIX SAME.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.