PASS W/ CONDITIONS
Risk 1 (High)
Food 4 Less Midwest #552 Gets Conditional Pass on Health Inspection - Chicago Grocery store
January 24, 2013
Short Form Complaint
License #1596210
2
Total Violations
1
Critical
1
Major
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on January 24, 2013. The inspection type was "Short Form Complaint" 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 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS, FRIED CHICKEN,DELI MEATS AND ROTISSERIE CHICKEN ETC, ARE BEING HANDLED, PREPARED AND SERVED. MUST HAVE A CITY CERTIFIED FOOD MANAGER ON PREMISES AT ALL TIMES. SERIOUS VIOLATION, 7-38-012.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS, FRIED CHICKEN,DELI MEATS AND ROTISSERIE CHICKEN ETC, ARE BEING HANDLED, PREPARED AND SERVED. MUST HAVE A CITY CERTIFIED FOOD MANAGER ON PREMISES AT ALL TIMES. SERIOUS VIOLATION, 7-38-012.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
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