PASS W/ CONDITIONS
Risk 1 (High)
MILA PLAZA Gets Conditional Pass on Health Inspection - Chicago Restaurant
March 29, 2018
Canvass
License #2405178
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED TO CUSTOMERS. POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND COOK PER ORDER, EGGS, SANDWICES,ETC. SERIOUS VIOLATION 7-38-012.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHLORINE OR QAC CHEMICAL TEST KITS FOR BOTH LOW TEMPERATURE DISH MACHINES BEING USED OR 3- COMPARTMENT SINK THATS SET UP FOR USED, AVAILABLE. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-030 ECOLAB ARRIVED AT EXIT INTERVIEW WITH CHEMICAL KITS-CDI.
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 #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHLORINE OR QAC CHEMICAL TEST KITS FOR BOTH LOW TEMPERATURE DISH MACHINES BEING USED OR 3- COMPARTMENT SINK THATS SET UP FOR USED, AVAILABLE. INSTRUCTED TO PROVIDE. SERIOUS VIOLATION 7-38-030 ECOLAB ARRIVED AT EXIT INTERVIEW WITH CHEMICAL KITS-CDI.
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)
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