FAIL
Risk 2 (Medium)
L AND J FOOD FOR THE SOUL LLC Fails Health Inspection - Chicago Mobile food preparer
January 25, 2022
License Re-Inspection
License #2775946
5
Total Violations
3
Critical
2
Minor
Violations Cited by Chicago Health Inspector
5
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: HOT HOLDING UNIT MAINTAINING TEMPERATURE OF 122.4F. ALL HOT HOLDING EQUIPMENT MUST MAINTAIN MINIMUM TEMPERATURE OF 135F OR ABOVE. PRIORITY. 7-38-005. NO CITATION ISSUED.
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 #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: NO THERMOMETER INSIDE REACH IN REFRIGERATOR ACROSS FROM 3 COMPARTMENT SINK. MUST PROVIDE.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED PASSENGER DOOR NOT TIGHT FITTING. ALL DOORS AND WINDOWS MUST BE TIGHT FITTING TO PREVENT PEST ACTIVITY.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NO HOT RUNNING WATER DURING TIME OF INSPECTION. MUST PROVIDE HOT RUNNING WATER WITH MINIMUM TEMPERATURE OF 100F FOR HANDWASHING SINK AND 110F FOR WAREWASHING (3COMPARTMENT SINK) AND COLD WATER AT ALL TIMES. PRIORITY. 7-38-030(C). NO CITATION ISSUED.
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NO HOT RUNNING WATER DURING TIME OF INSPECTION. MUST PROVIDE HOT RUNNING WATER WITH MINIMUM TEMPERATURE OF 100F FOR HANDWASHING SINK AND 110F FOR WAREWASHING (3COMPARTMENT SINK) AND COLD WATER AT ALL TIMES. PRIORITY. 7-38-030(C). NO CITATION ISSUED.
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
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