PASS W/ CONDITIONS
Risk 1 (High)
EL MILAGRO Gets Conditional Pass on Health Inspection - Chicago Restaurant
November 4, 2020
Canvass
License #43519
2
Total Violations
1
Critical
1
Minor
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE APPROXIMATELY 70 LBS OF TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF STEW, STUFFED PEPPERS, CABBAGE SALAD, CHICKEN MOLE, PORK TAMALE STEW AT IMPROPER TEMPERATURES ALL STORED INSIDE REAR PREP AREA WALK-IN COOLER DURING TIME OF INSPECTION. TEMPERATURES OF SAID ITEMS RANGED BETWEEN 49.0F-65.8F. INSTRUCTED TO HOLD ALL COLD ITEMS AT 41 OR BELOW AT ALL TIMES. MUST MAINTAIN. PERSON IN CHARGE DISCARDED AND DENATURED ALL SAID ITEMS VOLUNTARILY. FOOD ITEMS TOTALY $446.PRIORITY VIOLATION. 7-38-005. 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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE APPROXIMATELY 70 LBS OF TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF STEW, STUFFED PEPPERS, CABBAGE SALAD, CHICKEN MOLE, PORK TAMALE STEW AT IMPROPER TEMPERATURES ALL STORED INSIDE REAR PREP AREA WALK-IN COOLER DURING TIME OF INSPECTION. TEMPERATURES OF SAID ITEMS RANGED BETWEEN 49.0F-65.8F. INSTRUCTED TO HOLD ALL COLD ITEMS AT 41 OR BELOW AT ALL TIMES. MUST MAINTAIN. PERSON IN CHARGE DISCARDED AND DENATURED ALL SAID ITEMS VOLUNTARILY. FOOD ITEMS TOTALY $446.PRIORITY VIOLATION. 7-38-005. 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)
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