PASS W/ CONDITIONS
Risk 1 (High)
ORIGINAL PANCAKE HOUSE Gets Conditional Pass on Health Inspection - Chicago Restaurant
March 16, 2021
Canvass
License #2522453
3
Total Violations
1
Critical
2
Major
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on March 16, 2021. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #28
CRITICAL
Violation Details
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED UNIDENTIFIABLE LIQUID IN SPRAY BOTTLE AND UNIDENTIFIABLE WHITE POWDER IN CONTAINER BEING USED. OBSERVED NO LABEL TO IDENTIFY SUBSTANCE. MUST PROVIDE PROPER LABEL FOR ALL CHEMICALS USED IN FACILITY. DISCARDED POWDER AND LIQUID. PRIORITY FOUNDATION 7-38-015
Why This Matters
Unpasteurized products can contain dangerous pathogens.
Food Code Requirement
Only pasteurized dairy and eggs in certain situations; no prohibited foods.
Specific Requirements
Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.
CDPH Food Code: Section 3-401.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NON HANDLED SCOOPS WITHIN FOOD PRODUCT. MUST HAVE HANDLED SCOOPS AND DO NOT STORE SCOOPS WITHIN FOOD PRODUCT.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NON HANDLED SCOOPS WITHIN FOOD PRODUCT. MUST HAVE HANDLED SCOOPS AND DO NOT STORE SCOOPS WITHIN FOOD PRODUCT.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
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