PASS W/ CONDITIONS
Risk 1 (High)
DUCHOSSOIS CENTER FOR ADVANCED MEDICINE Gets Conditional Pass on Health Inspection - Chicago Restaurant
April 2, 2012
Canvass
License #1226404
4
Total Violations
1
Critical
2
Major
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on April 2, 2012. 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 4 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 20 LBS OF FISH,CHICKEN AND SHRIMP AT IMPROPER TEMPERATURES RANGING BETWEEN 58-72 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED ON 1006 REPORT.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE ICE BUILD UP FROM INTERIOR OF WALK IN FREEZER.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN INTERIOR TOP PANEL OF ICE MACHINE.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN INTERIOR TOP PANEL OF ICE MACHINE.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
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