FAIL
Risk 2 (Medium)
DYLAN'S CANDY BAR Fails Health Inspection - Chicago Grocery store
November 17, 2016
Canvass
License #2363261
4
Total Violations
2
Critical
2
Major
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on November 17, 2016. The inspection type was "Canvass" and resulted in a Fail outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 4 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #9
CRITICAL
Violation Details
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER AT MULTIPLE SINKS ON PREMISES: THE 3-COMPARTMENT SINK AND THE EXPOSED HAND SINK IN THE DISHROOM ONLY REACHED A TEMPERATURE OF 75.6F AT TIME OF INSPECTION. EXPOSED HAND SINK MUST REACH A TEMPERATURE OF AT LEAST 85F AND THE 3-COMPARTMENT SINK MUST REACH A MINIMUM OF 110F AT ALL TIMES. EMPLOYEES INSTRUCTED TO USE THE 3-COMPARTMENT SINK, HANDWASHING SINK AND HIGH TEMPERATURE DISH MACHINE BEHIND THE REAR PREP AREA UNTIL HOT WATER IS PROVIDED AT THE SINKS IN THE DISHROOM. MUST PROVIDE HOT WATER AND BOTH SINKS IN THE DISHROOM WITHIN 48 HOURS. CRITICAL VIOLATION 7-38-030
Why This Matters
Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.
Food Code Requirement
Potable water supply must be adequate, protected, and properly heated.
Specific Requirements
Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.
CDPH Food Code: Section 5-101.11, 5-103.11
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE PINK BUILDUP ON THE INTERIOR SURFACE OF THE ICE MACHINE AND MAINTAIN.
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 THE GASKETS AND INTERIOR SURFACE OF THE REFRIGERATOR BEHIND THE FUDGE STATION ON THE 2ND FLOOR AND MAINTAIN.
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 THE GASKETS AND INTERIOR SURFACE OF THE REFRIGERATOR BEHIND THE FUDGE STATION ON THE 2ND FLOOR AND MAINTAIN.
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