PASS W/ CONDITIONS
Risk 1 (High)
HILLIARD APARTMENTS Gets Conditional Pass on Health Inspection - Chicago Golden diner
September 8, 2017
Canvass
License #2378636
3
Total Violations
3
Critical
Violations Cited by Chicago Health Inspector
3
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED POTENTIALLY HAZARDOUS FOOD (12.50LBS)OF COLE SLAW DELIVERED FROM OPEN KITCHEN AT 52.8 F DEGREES. MANAGER VOLUNTARILY DISCARDED. INSTRUCTED TO MAINTAIN COLD FOODS AT 40F OR LOWER. NO APPROX. VALVUE GIVEN. CRITICAL VIOLATION 7-38-005(A).
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (COLE SLAW, VEGETEABLES, PORK) ARE BEING HELD AND SERVED. CITY CERTIFIED FOOD MANAGE MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HELD AND SERVED. SERIOUS VIOLATION 7-38-012.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (COLE SLAW, VEGETEABLES, PORK) ARE BEING HELD AND SERVED. CITY CERTIFIED FOOD MANAGE MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HELD AND SERVED. SERIOUS VIOLATION 7-38-012.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
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