PASS W/ CONDITIONS
Risk 1 (High)
PARADISE PARK Gets Conditional Pass on Health Inspection - Chicago Restaurant
July 22, 2020
Canvass
License #2574451
1
Total Violations
1
Critical
Violations Cited by Chicago Health Inspector
1
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ITEMS AT THE FOLLOWING IMPROPER TEMPERATURES INSIDE A PREP COOLER LOCATED ON MAIN COOK LINE: SLICED TURKEY AT 49.1F, SLICED SAUSAGE AT 48.6F, SLICED TURKEY AT 48.2F, AND SLICED CHICKEN AT48.2F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 5LBS OF PRODUCT VALUED AT APPROXIMATELY $15. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 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)
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