PASS W/ CONDITIONS
Risk 3 (Low)
HUDSON NEWS Gets Conditional Pass on Health Inspection - Chicago Grocery store
July 1, 2024
Canvass
License #2289525
2
Total Violations
1
Critical
1
Minor
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY INSIDE THE DISPLAY COOLER (AIR TEMPERATURE 0F 41.2F) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD ITEM: YOGURT AT 47.8F.46.2F/48.5F/47.3F/45.3F. CHICKEN WRAP AT 47.8F/49.9F/47.5F/46.1F/45.3F. HAM AND CHEESE SANDWICH AT 45.7F/46.1F/47.5F. CHEESE STICKS AT 45.5F/46.2F/45.6F. INSTRUCTED PERSON IN CHARGE, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $646.00, TOTAL WEIGHT 75 LBS. 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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY INSIDE THE DISPLAY COOLER (AIR TEMPERATURE 0F 41.2F) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD ITEM: YOGURT AT 47.8F.46.2F/48.5F/47.3F/45.3F. CHICKEN WRAP AT 47.8F/49.9F/47.5F/46.1F/45.3F. HAM AND CHEESE SANDWICH AT 45.7F/46.1F/47.5F. CHEESE STICKS AT 45.5F/46.2F/45.6F. INSTRUCTED PERSON IN CHARGE, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $646.00, TOTAL WEIGHT 75 LBS. 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)
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