PASS W/ CONDITIONS
Risk 1 (High)
OPEN KITCHENS Gets Conditional Pass on Health Inspection - Chicago Catering
September 8, 2022
Complaint
License #2845962
3
Total Violations
3
Critical
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDSINKS AT THE FOLLOWING TO BE MAINTAINING IMPROPER TEMPERATURES RANGING FROM 86.F-89.9F; MEN'S OFFICE RESTROOM HANDSINK, HANDSINKS IN COLD PREPARATION AREA. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN ALL HANDSINKS AT 100F AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED DISH WASHER WASHING DISHES WITH NO CHEMICAL SANITIZER SOLUTION IN SANITIZING COMPARTMENT, (READING OF 0). INSTRUCTED PERSON IN CHARGE THAT CHEMICAL SANITIZER MUST BE USED AND AVAILABLE AT ALL TIMES DURING MANUAL WAREWASHING PROCESS. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED DISH WASHER WASHING DISHES WITH NO CHEMICAL SANITIZER SOLUTION IN SANITIZING COMPARTMENT, (READING OF 0). INSTRUCTED PERSON IN CHARGE THAT CHEMICAL SANITIZER MUST BE USED AND AVAILABLE AT ALL TIMES DURING MANUAL WAREWASHING PROCESS. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
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