PASS W/ CONDITIONS
Risk 2 (Medium)
NUTS ON CLARK POPCORN Gets Conditional Pass on Health Inspection - Chicago Restaurant
February 14, 2022
Complaint
License #2601651
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOOD, BUTTER AT IMPROPER COLD HOLDING TEMPERATURES OF 58.9F. BUTTER CONTAINS CREAM AS AN INGREDIENT AND REQUIRES REFRIGERATION AS STATED ON LABEL. BUTTER DISCARDED AND DENATURED AT THIS TIME. ALL COLD TCS FOODS MUST BE HELD AT OR BELOW 41F. APPROX 60LBS $120 VALUE. PRIORITY CITATION ISSUED 7-38-005
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: OBSERVED TCS FOOD, BUTTER AT IMPROPER COLD HOLDING TEMPERATURES OF 58.9F. BUTTER CONTAINS CREAM AS AN INGREDIENT AND REQUIRES REFRIGERATION AS STATED ON LABEL. BUTTER DISCARDED AND DENATURED AT THIS TIME. ALL COLD TCS FOODS MUST BE HELD AT OR BELOW 41F. APPROX 60LBS $120 VALUE. PRIORITY CITATION ISSUED 7-38-005
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