PASS W/ CONDITIONS
Risk 1 (High)
FARMER'S FRIDGE Gets Conditional Pass on Health Inspection - Chicago Catering
March 21, 2016
Canvass
License #2427615
4
Total Violations
2
Critical
2
Minor
Inspection Summary
This catering was inspected by the Chicago Department of Public Health on March 21, 2016. 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 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #1
CRITICAL
Violation Details
SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: UNKNOWN SOURCE OF MANUALLY CAPPED COLD PRESS JUICES ON SITE. NO LABEL PROVIDING SOURCE, NOR PROPER INVOICES ON SITE. INSTD TO PROVIDE PROPER DOCUMENTATION/LABELING REQUIREMENTS FOR PRODUCT. ALL JUICE PRODUCTS TAGGED AND HELD FOR INSPECTION AT THIS TIME. CITATION ISSUED 7-38-005B CRITICAL. APPROX 15 CASES/12 BOTTLES IN CASE.
Why This Matters
Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.
Food Code Requirement
The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.
Specific Requirements
Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.
CDPH Food Code: Section 2-102.11, 2-102.12
Violation #9
CRITICAL
Violation Details
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT RUNNING WATER UNDER CITY PRESSURE ON SITE. 80.5F AT 3-COMPARTMENT SINK, 70F AT EXPOSED HANDSINKS AND TOILET ROOM HANDSINKS. INSTD TO PROVIDE ADEQUATE SUPPLY OF HOT RUNNING WATER UNDER CITY PRESSIRE AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL.
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 #35
MINOR
Violation Details
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON WALLBASE IN PRODUCTION AREA. INSTD TO REMOVE PEELING PAINT.
Why This Matters
Damaged surfaces cannot be properly cleaned and may harbor pests.
Food Code Requirement
Walls and ceilings must be smooth, cleanable, and in good repair.
Specific Requirements
Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.
CDPH Food Code: Section 6-201.11
Violation #35
MINOR
Violation Details
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON WALLBASE IN PRODUCTION AREA. INSTD TO REMOVE PEELING PAINT.
Why This Matters
Damaged surfaces cannot be properly cleaned and may harbor pests.
Food Code Requirement
Walls and ceilings must be smooth, cleanable, and in good repair.
Specific Requirements
Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.
CDPH Food Code: Section 6-201.11
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