PASS W/ CONDITIONS
Risk 1 (High)
MORRILL Gets Conditional Pass on Health Inspection - Chicago School
June 18, 2021
Canvass
License #24571
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING FOOD ITEMS AT IMPROPER TEMPERATURE: HARD BOILED SHELLED EGGS, CHEESE STICKS, CHEESE CUBES, CREAM CHEESE, AND CHOPPED GARLIC PRODUCTS RANGED IN TEMPERATURES OF 54-56 DEGREES. ALL PRODUCT WAS DISCARDED AND DENATURED AT THIS TIME. TOTAL VALUE $150 25 POUNDS PRIORITY VIOLATION
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
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING FOOD ITEMS AT IMPROPER TEMPERATURE: HARD BOILED SHELLED EGGS, CHEESE STICKS, CHEESE CUBES, CREAM CHEESE, AND CHOPPED GARLIC PRODUCTS RANGED IN TEMPERATURES OF 54-56 DEGREES. ALL PRODUCT WAS DISCARDED AND DENATURED AT THIS TIME. TOTAL VALUE $150 25 POUNDS PRIORITY VIOLATION
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