FAIL
Risk 1 (High)
PATTY WAGON Fails Health Inspection - Chicago Mobile food preparer
September 13, 2013
Complaint
License #2262855
3
Total Violations
3
Critical
Inspection Summary
This mobile food preparer was inspected by the Chicago Department of Public Health on September 13, 2013. The inspection type was "Complaint" and resulted in a Fail 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 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #1
CRITICAL
Violation Details
SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: MOBILE FOOD PREPARER NOT OPERATING FROM AN APPROVED COMMISSARY AS REQUIRED DAILY. MUST REPORT AND OPERATE FROM AN APPROVED COMMISSARY AS REQUIRED. CRITICAL CITATION ISSUED 7-38-134F
Why This Matters
Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.
Food Code Requirement
The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.
Specific Requirements
Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.
CDPH Food Code: Section 2-102.11, 2-102.12
Violation #9
CRITICAL
Violation Details
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER AT THE EXPOSED HAND SINK AND THE THREE COMPARTMENT SINK UPON INSPECTION. MUST PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-136A
Why This Matters
Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.
Food Code Requirement
Potable water supply must be adequate, protected, and properly heated.
Specific Requirements
Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.
CDPH Food Code: Section 5-101.11, 5-103.11
Violation #9
CRITICAL
Violation Details
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER AT THE EXPOSED HAND SINK AND THE THREE COMPARTMENT SINK UPON INSPECTION. MUST PROVIDE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-136A
Why This Matters
Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.
Food Code Requirement
Potable water supply must be adequate, protected, and properly heated.
Specific Requirements
Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.
CDPH Food Code: Section 5-101.11, 5-103.11
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