PASS W/ CONDITIONS
Risk 1 (High)
GOLDEN DINER Gets Conditional Pass on Health Inspection - Chicago Golden diner
November 18, 2024
Canvass
License #2038643
3
Total Violations
3
Critical
Violations Cited by Chicago Health Inspector
3
Violation #2
CRITICAL
Violation Details
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO ORIGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE ON SITE. INSTRUCTED MANAGER TO PROVIDE ORIGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED.
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED 1 HAND WASHING SINK IN WOMEN'S TOILET ROOM WITH FAULTY METER TIMING. WATER IN THE SINK DOES NOT LAST LONG ENOUGH FOR ADEQUATE HANDWASHING. INSTRUCTED MANAGER TO ENSURE TIMING OF WATER LASTS LONG ENOUGH FOR ADEQUATE HAND WASHING.
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 #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED 1 HAND WASHING SINK IN WOMEN'S TOILET ROOM WITH FAULTY METER TIMING. WATER IN THE SINK DOES NOT LAST LONG ENOUGH FOR ADEQUATE HANDWASHING. INSTRUCTED MANAGER TO ENSURE TIMING OF WATER LASTS LONG ENOUGH FOR ADEQUATE HAND WASHING.
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
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