FAIL
Risk 1 (High)
GINA'S CHICKEN Fails Health Inspection - Chicago Restaurant
February 7, 2017
Canvass
License #37407
2
Total Violations
1
Critical
1
Minor
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST STRIPS ON SITE,TO TEST THE SANITIZER AT 3 COMPARTMENT SINK,WHEN SINK IS SET UP FOR WASH,RINSE AND SANITIZE,INSTRUCTED TO PROVIDE STRIPS,SERIOUS VIOLATION 7-38-030
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 #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST STRIPS ON SITE,TO TEST THE SANITIZER AT 3 COMPARTMENT SINK,WHEN SINK IS SET UP FOR WASH,RINSE AND SANITIZE,INSTRUCTED TO PROVIDE STRIPS,SERIOUS VIOLATION 7-38-030
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)
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