PASS W/ CONDITIONS
Risk 1 (High)
Hubbard (H/S) Gets Conditional Pass on Health Inspection - Chicago School
September 12, 2024
Canvass
License #46341
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: TCS FOODS AT IMPROPER HOT HOLDING TEMPERATURES AT SERVICE LINE: CHICKEN PATTIES AT 122.2F AND CHEESEBURGERS AT 124.2F. INSTD TO MAINTAIN HOT FOODS AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION 7-38-005. SAID FOODS DISCARDED AND DENATURED AT THIS TIME. APPROX 5LBS $20 VALUE.
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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES AT SERVICE LINE: SLICED TOMATOES 51.4F-54.0F, TORN LETTUCE 59.0F, TURKEY AND CHEESE SANDWICHES 59.2F-69.1F. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005. ALL SAID FOODS DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS $30 VALUE.
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
PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES AT SERVICE LINE: SLICED TOMATOES 51.4F-54.0F, TORN LETTUCE 59.0F, TURKEY AND CHEESE SANDWICHES 59.2F-69.1F. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005. ALL SAID FOODS DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS $30 VALUE.
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