PASS W/ CONDITIONS
Risk 1 (High)
NORTHWESTERN UNIVERSITY SETTLEMENT ASSOCIATION Gets Conditional Pass on Health Inspection - Chicago Children's services facility
NORTHWESTERN UNIVERSITY SETTLEMENT ASSOCIATION
1400 W AUGUSTA BLVD, CHICAGO 60642
Children's Services Facility
September 27, 2017
Canvass
License #2284913
2
Total Violations
2
Critical
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: LOW TEMPERATURE DISH MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (0 PPM CHLORINE) AT TIME OF INSPECTION: THE LOW TEMPERATURE DISH MACHINE HAS BEEN TAGGED AND CANNOT BE USED UNTIL MACHINE IS SANITIZING AT 50-100PPM CHLORINE AND RE-INSPECTED BY CDPH. INSTRUCTED TO PROPERLY SET UP THE 3-COMPARTMENT SINK (WASH, RINSE, AND SANITIZE) AND TO USE THE 3-COMPARTMENT SINK UNTIL THE TAG IS REMOVED FROM THE DISH MACHINE. CRITICAL VIOLATION 7-38-030
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: LOW TEMPERATURE DISH MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (0 PPM CHLORINE) AT TIME OF INSPECTION: THE LOW TEMPERATURE DISH MACHINE HAS BEEN TAGGED AND CANNOT BE USED UNTIL MACHINE IS SANITIZING AT 50-100PPM CHLORINE AND RE-INSPECTED BY CDPH. INSTRUCTED TO PROPERLY SET UP THE 3-COMPARTMENT SINK (WASH, RINSE, AND SANITIZE) AND TO USE THE 3-COMPARTMENT SINK UNTIL THE TAG IS REMOVED FROM THE DISH MACHINE. CRITICAL VIOLATION 7-38-030
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