PASS W/ CONDITIONS
Risk 3 (Low)
MIND WORKS/CHICAGO Gets Conditional Pass on Health Inspection - Chicago Grocery store
March 2, 2010
Illegal Operation
License #33830
2
Total Violations
2
Critical
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on March 2, 2010. The inspection type was "Illegal Operation" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 3 (Low), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 2 critical violations 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: 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. NO ADEQUATE WASHING/SANITIZING FACILITIES FOR UTENSILS,EQUIPMENT. MUST PROVIDE 3 COMPARTMENT SINK, WITH HOT AND COLD RUNNING WATER TO WASH,RINSE AND SANITIZE UTENSILS/EQUIPMENT SUCH AS COFFEE MACHINE. OR INSTALL COMMERCIAL DISHMACHINE APPROVED BY CDPH. COFFEE MAKER IN USE AT TIME OF INSPECTION. CRITICAL VIOLATION. CITATION ISSUED. 7-38-030. MANAGER CEASED COFFEE OPERATION.
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. NO ADEQUATE WASHING/SANITIZING FACILITIES FOR UTENSILS,EQUIPMENT. MUST PROVIDE 3 COMPARTMENT SINK, WITH HOT AND COLD RUNNING WATER TO WASH,RINSE AND SANITIZE UTENSILS/EQUIPMENT SUCH AS COFFEE MACHINE. OR INSTALL COMMERCIAL DISHMACHINE APPROVED BY CDPH. COFFEE MAKER IN USE AT TIME OF INSPECTION. CRITICAL VIOLATION. CITATION ISSUED. 7-38-030. MANAGER CEASED COFFEE OPERATION.
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