PASS W/ CONDITIONS
Risk 1 (High)
HILLIARD APARTMENTS Gets Conditional Pass on Health Inspection - Chicago Golden diner
September 30, 2013
Canvass
License #2378636
3
Total Violations
3
Critical
Inspection Summary
This golden diner was inspected by the Chicago Department of Public Health on September 30, 2013. The inspection type was "Canvass" 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 3 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #2
CRITICAL
Violation Details
FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERA5TION UNIT NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 45F TO 50F. INSTRUCTED TO HAVE UNIT SERVICED OR REPLACED, AND TO USE UPPER FREEZER COMPARTMENT FOR ALL POTENTIALLY HAZARDOUS FOODS(MILK, SANDWICHES, PREPARED SALADS) PROVIDED BY OPEN KITCHENS, INC. NO CITATION ISSUED. HELD FOR INSPECTION TAG PLACED ON UNIT.
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 #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NOT SANITIZING TRAYS PROPERLY, USING A BUS PAN TO MANUALLY SANITIZE. INSTRUCTED TO REMOVE BUS PAN AND TO SET UP 3RD SECTION OF 3 COMPARTMENT SINK WITH SANITIZING SOLUTION, AND TO REQUEST SMALLER TRAYS THAT WILL FIT INTO THE SINKS. NO CITATION ISSUED.
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NOT SANITIZING TRAYS PROPERLY, USING A BUS PAN TO MANUALLY SANITIZE. INSTRUCTED TO REMOVE BUS PAN AND TO SET UP 3RD SECTION OF 3 COMPARTMENT SINK WITH SANITIZING SOLUTION, AND TO REQUEST SMALLER TRAYS THAT WILL FIT INTO THE SINKS. NO CITATION ISSUED.
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
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