PASS W/ CONDITIONS
Risk 1 (High)
CRISP Gets Conditional Pass on Health Inspection - Chicago Restaurant
October 16, 2018
Short Form Complaint
License #1868619
1
Total Violations
1
Critical
Violations Cited by Chicago Health Inspector
1
Violation #20
CRITICAL
Violation Details
PROPER COOLING TIME AND TEMPERATURE - Comments: 3-501.14 FOUND ABOUT 200 POUNDS OF COOKED FRIED CHICKEN AT IMPROPER TEMPERATURES ON RACKS AT KITCHEN. FRIED CHICKEN TEMPERATURES RANGED FROM 70.0F TO 82.0F. MANAGEMENT COULD NOT PROVIDE SPECIFIC INFORMATION ON WHEN COOLING PROCESS BEGAN. ALSO, HAD NO OTHER FORMS OF VERIFICATION AVAILABLE. PRIORTY VIOLATION. CITATION ISSUED. 7-38-005. DISPOSED OF APPROXIMATELY 200 POUNDS OF FRIED CHICKEN.VALUE ABOUT 350 DOLLARS.
Why This Matters
Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.
Food Code Requirement
Foods must be rapidly cooled to safe temperatures.
Specific Requirements
Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.
CDPH Food Code: Section 3-501.14
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