FAIL
Risk 2 (Medium)
FOODA - 737 N MICHIGAN Fails Health Inspection - Chicago Pop-up establishment host-tier ii
FOODA - 737 N MICHIGAN
(AKA: FOODA)
737 N MICHIGAN AVE, CHICAGO 60611
Pop-Up Establishment Host-Tier II
July 24, 2019
License
License #2664787
3
Total Violations
1
Critical
1
Major
1
Minor
Inspection Summary
This pop-up establishment host-tier ii was inspected by the Chicago Department of Public Health on July 24, 2019. The inspection type was "License" and resulted in a Fail outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: - OBSERVED NO HANDWASH SINK IN THE FOOD PREP AREA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-030(c). NO CITATION ISSUED. -
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: - OBSERVED THE SNEEZE GUARDS/BARRIERS PROVIDED TO SEPARATE THE PUBLIC FROM THE EXPOSED FOOD ARE NOT SUFFICIENT TO PREVENT POTENTIAL SOURCES OF CONTAMINATION. MUST PROVIDE BARRIERS/SNEEZE GUARDS THAT ADEQUATELY PROVIDE PROTECTION OF THE FOOD FROM POTENTIAL SOURCES OF CONTAMINATION. PRIORITY VIOLATION#:7-38-005. NO CITATION ISSUED. -
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: - OBSERVED THE SNEEZE GUARDS/BARRIERS PROVIDED TO SEPARATE THE PUBLIC FROM THE EXPOSED FOOD ARE NOT SUFFICIENT TO PREVENT POTENTIAL SOURCES OF CONTAMINATION. MUST PROVIDE BARRIERS/SNEEZE GUARDS THAT ADEQUATELY PROVIDE PROTECTION OF THE FOOD FROM POTENTIAL SOURCES OF CONTAMINATION. PRIORITY VIOLATION#:7-38-005. NO CITATION ISSUED. -
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
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