PASS W/ CONDITIONS
Risk 1 (High)
LOU MALNATI'S PIZZERIA Gets Conditional Pass on Health Inspection - Chicago Restaurant
July 13, 2017
Complaint
License #2368244
2
Total Violations
1
Critical
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on July 13, 2017. The inspection type was "Complaint" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
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: GLASS MACHINE BEHIND BAR NOT MAINTAINED, SANITIZING AT 0 PPM IODINE. INSTRUCTED MANAGER GLASS MACHINE MUST SANITIZE AT 25 PPM IODINE. INSTRUCTED MANAGER TO WASH, RINSE AND SANITIZE ALL BAR GLASSES AT REAR DISHWASH AREA. CRITICAL VIOLATION 7-38-020.
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: GLASS MACHINE BEHIND BAR NOT MAINTAINED, SANITIZING AT 0 PPM IODINE. INSTRUCTED MANAGER GLASS MACHINE MUST SANITIZE AT 25 PPM IODINE. INSTRUCTED MANAGER TO WASH, RINSE AND SANITIZE ALL BAR GLASSES AT REAR DISHWASH AREA. CRITICAL VIOLATION 7-38-020.
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