PASS W/ CONDITIONS
Risk 1 (High)
LARAMIE BAKERY & DELI Gets Conditional Pass on Health Inspection - Chicago Grocery store
May 4, 2021
Canvass
License #11587
4
Total Violations
1
Critical
1
Major
2
Minor
Violations Cited by Chicago Health Inspector
4
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS (TUNA 58.7F, HERRING 55.4F, CUCUMBER SALAD 56.3F, POTATO SALAD 59.9F, COLESLAW 56.4F, MUSHROOM SALAD 57.3F) HELD AT IMPROPER TEMPERATURE IN DELI DISPLAY COOLER. INSTRUCTED PERSON IN CHARGE TO DISCARD APPROXIMATELY 30 POUNDS AND $85 WORTH OF PRODUCT. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY. 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 #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED DELI DISPLAY COOLER NOT MAINTAINING PROPER TEMPERATURE (55.0F) INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 41F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY.7-38-005 CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTED SHELVING UNITS IN BAKERY PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTED SHELVING UNITS IN BAKERY PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
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