FAIL
Risk 1 (High)
FATSO'S Fails Health Inspection - Chicago Restaurant
August 6, 2024
Canvass
License #2535353
5
Total Violations
2
Critical
1
Major
2
Minor
1
Corrected On Site
Violations Cited by Chicago Health Inspector
5
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED MILK HELD AT AN INADEQUATE TEMPERATURE OF 52 F. INSTRUCTED MANAGER TO ENSURE ALL COLD-HOLDING FOOD IS HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 1/2 GALLON MILK ( $3). A PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION WAS 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 #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARD WITH DEEP SCRATCHES. INSTRUCTED MANAGER TO REPAIR AND REPLACE ANY CUTTING BOARD WITH DEEP SCRATCHES.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARDBOARD BEING UTILIZED AS SHELVING THROUGHOUT FACILITY INCLUDING IN DRY STORAGE AND IN WALK IN COOLER. INSTRUCTED MANAGER TO REPLACE ALL CARDBOARD SHELVING WITH A SHELVING THAT NON-ABSORBENT, SMOOTH, AND EASILY CLEANABLE.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAK FROM NECK OF FAUCET OF 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR FAUCET.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAK FROM NECK OF FAUCET OF 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR FAUCET.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
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