PASS W/ CONDITIONS
Risk 1 (High)
ELI'S CHEESECAKE WORLD Gets Conditional Pass on Health Inspection - Chicago Restaurant
April 2, 2013
Canvass Re-Inspection
License #8055
2
Total Violations
1
Critical
1
Major
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: Above dish machine in utensil area not reaching 180F (for sanitizing cycle) after several attempts, dish machine not operating at this time of canvass re-inspection, dish machine will remain tagged until repaired, and reaching 180F for final rinse. Mgmt was advised to use dish machine in production area until dish machine is repaired. Mgmt was also advised to fax letter at 312-746-4240, when dishmachine is repaired, and reaching 180F, to remove tag, (No citation issued due to dish machine not operating at time of canavass re-inspection).
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: Above dish machine in utensil area not reaching 180F (for sanitizing cycle) after several attempts, dish machine not operating at this time of canvass re-inspection, dish machine will remain tagged until repaired, and reaching 180F for final rinse. Mgmt was advised to use dish machine in production area until dish machine is repaired. Mgmt was also advised to fax letter at 312-746-4240, when dishmachine is repaired, and reaching 180F, to remove tag, (No citation issued due to dish machine not operating at time of canavass re-inspection).
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