PASS W/ CONDITIONS
Risk 1 (High)
LA AMISTAD INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant
March 26, 2021
Canvass
License #2621319
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #8
CRITICAL
Violation Details
HANDS CLEAN & PROPERLY WASHED - Comments: NOTED EMPLOYEE WHILE WEARING GLOVES ADJUSTED THEIR MASK AND WIPED THEIR NOSE AT THE SAME TIME WITH GLOVES ON AND CONTINUED TO PREPARE FOOD. THEN WENT TO THE REAR REFRIGERATION UNIT WHILE WEARING SAME GLOVES, OPENED THE REFRIGERATION UNIT PICKED UP FOOD ITEMS AND BACK TO THE KITCHEN PREP AREA TO CONTINUE PREPPING. ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. GLOVES. DISCUSSED WITH MANAGEMENT THAT EMPLOYEES MUST WASH THEIR HANDS AND CHANGE GLOVES WHENEVER THE MOVE FROM ONE TASK TO ANOTHER. PRIORITY VIOLATION CITATION ISSUED 7-38-010.
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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE THE 2 DOOR REFRIGERATION UNIT TO BE IMPROPER:-CHICKEN SOUP 47.2F, BEANS 44.6F, BEEF 47.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $200.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
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: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE THE 2 DOOR REFRIGERATION UNIT TO BE IMPROPER:-CHICKEN SOUP 47.2F, BEANS 44.6F, BEEF 47.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $200.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
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