PASS W/ CONDITIONS
Risk 1 (High)
GREAT BUFFET Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 2, 2023
Complaint Re-Inspection
License #2068788
3
Total Violations
1
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B)OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (PORK AND CHICKEN DUMPLINGS, AND EGGS) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 71F - 61F LOCATED IN TAGGED REACH IN COOLER ACROSS FROM WOK STATION IN REAR PREP AREA. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS(APPROX. 10 LBS AT $50). INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION 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 #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED TAGGED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 53F AT THE TIME OF INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH-IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. COOLER NOW AT 42F AT THE TIME OF INSPECTION
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED TAGGED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 53F AT THE TIME OF INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH-IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. COOLER NOW AT 42F AT THE TIME OF INSPECTION
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
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