FAIL
Risk 1 (High)
DEVON SHERIDAN APARTMENTS Fails Health Inspection - Chicago Golden diner
DEVON SHERIDAN APARTMENTS
(AKA: CAROLINE HEDGER APTS. FOODSERVICE)
6400 N SHERIDAN RD, CHICAGO 60626
Golden Diner
March 18, 2019
Canvass
License #2353879
4
Total Violations
3
Critical
1
Major
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS PROVIDED AT EXPOSED HAND SINK,AFTER MY REQUEST EMPLOYEE PROVIDED PAPER TOWELS FROM INSIDE THE CABINET AWAY FROM EXPOSED HAND SINK,DUE TO INSTALLED PAPER TOWEL DISPENSER IS WRONG UNIT FOR THE PRESENT FLAT PACKAGE OF PAPER TOWELS. MUST REPLACE PAPER TOWEL DISPENSER TO MATCH PRESENT PAPER TOWEL OR REPLACE PAPER TOWEL THAT MATCHES THE DISPENSER IN QUESTION(ROLL PAPER TOWELS). PRIORITY FOUNDATION :7-38-030(C),NO CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TWO BAGS OF CHOPPED LETTUCE WITH SHREDDED CARROTS INSIDE THE SINK AT TEMP OF 61.3F AND 59.7F. TCS COLD FOODS MUST MAINTAIN TEMP OF 41F.FOOD DISCARDED AND DENATURED. POUNDS 9.38,VALUE 0 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 #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE PREP COUNTER TOP AND HAND WASHING SINK ON BOTH SIDE OF MENTIONED SINK. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE PREP COUNTER TOP AND HAND WASHING SINK ON BOTH SIDE OF MENTIONED SINK. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
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