PASS W/ CONDITIONS
Risk 1 (High)
LOU MALNATI'S PIZZERIA Gets Conditional Pass on Health Inspection - Chicago Restaurant
April 4, 2014
Canvass
License #2069345
1
Total Violations
1
Critical
Violations Cited by Chicago Health Inspector
1
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZER WAS OBSERVED AT THE LOW TEMPERATURE DISHMACHINE BEHIND THE BAR. UNIT TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN A CHLORINE SANITIZER CONCENTRATION OF 100PPM. 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.
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