FAIL
Risk 2 (Medium)
LA TAPENADE GATE H14 Fails Health Inspection - Chicago Restaurant
September 23, 2016
Canvass
License #2363766
2
Total Violations
2
Critical
2
Corrected On Site
Violations Cited by Chicago Health Inspector
2
Violation #8
CORRECTED
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND LOW TEMPERATURE DISHMACHINE FINAL SANITIZING RINSE OF 0 PPM. INSTRUCTED TO REPAIR. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION OF 25 PPM AT 120F, 50 PPM AT 75F, 100 PPM AT 55F. (CORRECTED DURING INSPECTION - TECHNICIAN ON SITE AND REPAIRED THE SAID DISHMACHINE. FINAL SANITIZING RINSE NOW 100 PPM). CRITICAL VIOLATION 7-38-030
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.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #8
CORRECTED
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND LOW TEMPERATURE DISHMACHINE FINAL SANITIZING RINSE OF 0 PPM. INSTRUCTED TO REPAIR. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION OF 25 PPM AT 120F, 50 PPM AT 75F, 100 PPM AT 55F. (CORRECTED DURING INSPECTION - TECHNICIAN ON SITE AND REPAIRED THE SAID DISHMACHINE. FINAL SANITIZING RINSE NOW 100 PPM). CRITICAL VIOLATION 7-38-030
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.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 4-501.114, 4-702.11
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