PASS W/ CONDITIONS
Risk 2 (Medium)
NECESSARY & SUFFICIENT COFFEE - PRINTER'S ROW Gets Conditional Pass on Health Inspection - Chicago Restaurant
October 30, 2024
Canvass Re-Inspection
License #2917908
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (QUICHE, SAMOSA EMPANADA) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 48F - 49F LOCATED IN THE REACH IN COOLER, IN REAR PREP. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 3 LBS $40. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
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 #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 60F AT TIME OF INSPECTION. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 60F AT TIME OF INSPECTION. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
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