PASS W/ CONDITIONS
Risk 1 (High)
CHILANGO Gets Conditional Pass on Health Inspection - Chicago Restaurant
August 1, 2017
Complaint
License #2327216
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE NOT SANITIZING WHILE IN USE, 0 PPM FOR DETECTED ON CHEMICAL TEST KIT, DISH MACHINE NOT SANITIZING AT 100 PPM CHLORINE, INSTRUCTED MANAGER TO REPAIR DISH MACHINE, MACHINE TAGGED, INSTRUCTED TO RESTRICT USE UNTIL REPAIR, MUST FAX LETTER FOR TAG REMOVAL, ONCE MACHINE IS SANITIZING AT 100 PPM CHLORINE CRITICAL VIOLATION: 7-38-030
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
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE NOT SANITIZING WHILE IN USE, 0 PPM FOR DETECTED ON CHEMICAL TEST KIT, DISH MACHINE NOT SANITIZING AT 100 PPM CHLORINE, INSTRUCTED MANAGER TO REPAIR DISH MACHINE, MACHINE TAGGED, INSTRUCTED TO RESTRICT USE UNTIL REPAIR, MUST FAX LETTER FOR TAG REMOVAL, ONCE MACHINE IS SANITIZING AT 100 PPM CHLORINE CRITICAL VIOLATION: 7-38-030
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