PASS W/ CONDITIONS
Risk 1 (High)
DOC B'S Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 30, 2017
Canvass
License #2307779
2
Total Violations
1
Critical
1
Major
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on June 30, 2017. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
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: INADEQUATE UTENSILS SANITIZING, FOUND TWO LOW TEMP DISH MACHINE NOT SANITIZING AT FINAL RINSE 0PPM AT TEST STRIPS WHILE MACHINE WERE BEING USED, INSTRUCTED MGR TO PROVIDE PROPER SANITIZER CONCENTRATION. CRITICAL CITATION ISSUED 7-38-030. BY THE END OF INSPECTION MACHINES WERE REPAIRED AND SANITIZING AT FINAL RINSE.
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: INADEQUATE UTENSILS SANITIZING, FOUND TWO LOW TEMP DISH MACHINE NOT SANITIZING AT FINAL RINSE 0PPM AT TEST STRIPS WHILE MACHINE WERE BEING USED, INSTRUCTED MGR TO PROVIDE PROPER SANITIZER CONCENTRATION. CRITICAL CITATION ISSUED 7-38-030. BY THE END OF INSPECTION MACHINES WERE REPAIRED AND SANITIZING AT FINAL RINSE.
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