PASS
Risk 2 (Medium)
Lincoln Park Academy Passes Health Inspection - Chicago School
May 13, 2011
Canvass
License #1878494
2
Total Violations
1
Critical
1
Minor
Violations Cited by Chicago Health Inspector
2
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. HIGH TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 180F. GAUGE RINSE READING OF 140F, GAUGE WASH READING OF 120F. AND NEITHER GAUGE MOVING. NO DISHES BEING WASHED AT THIS TIME. MANAGEMENT STATES DISH MACHINE IS NOT USED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL ALL GAUGES OPERATE PROPERLY, AND FINAL RINSE REACHES 180F OR HIGHER. C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL. NO CITATION ISSUED.
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 #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. HIGH TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 180F. GAUGE RINSE READING OF 140F, GAUGE WASH READING OF 120F. AND NEITHER GAUGE MOVING. NO DISHES BEING WASHED AT THIS TIME. MANAGEMENT STATES DISH MACHINE IS NOT USED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL ALL GAUGES OPERATE PROPERLY, AND FINAL RINSE REACHES 180F OR HIGHER. C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL. NO CITATION ISSUED.
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
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