FAIL
Risk 1 (High)
PATTY WAGON Fails Health Inspection - Chicago Mobile food preparer
May 22, 2014
Canvass
License #2262855
10
Total Violations
4
Critical
3
Major
3
Minor
Violations Cited by Chicago Health Inspector
10
Violation #18
CRITICAL
Violation Details
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: REAR DOUBLE DOOR SCREEN IN POOR REPAIR, NOT TIGHT FITTING. INSTD TO HAVE INSECT/RODENT PROOF AND TIGHT FITTING.
Why This Matters
Unprotected openings allow pest entry, leading to contamination of food and surfaces.
Food Code Requirement
Building openings must be protected against pest entry.
Specific Requirements
Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.
CDPH Food Code: Section 6-202.15, 6-501.111
Violation #20
CRITICAL
Violation Details
INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF - Comments: INSTD TO HAVE TIGHT FITTING TRASH RECEPTACLE.
Why This Matters
Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.
Food Code Requirement
Foods must be rapidly cooled to safe temperatures.
Specific Requirements
Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.
CDPH Food Code: Section 3-501.14
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY NOR CERTIFICATE PROVIDED OR PROOF OF SAME. INSTD TO PROVIDE SAME.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #24
MAJOR
Violation Details
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3-COMPARTMENT SINK WITHOUT PROPER STOPPERS, UNABLE TO VERIFY PROPER SET-UP, AND ADEQUATE SUPPLY OF WATER TO EACH BASIN OF SINK TO PROPERLY WASH, RINSE AND SANITIZE. INSTD TO PROVIDE SAME.
Why This Matters
Inadequate facilities prevent proper cleaning and sanitization of equipment.
Food Code Requirement
Warewashing facilities must meet design and operational requirements.
Specific Requirements
3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.
CDPH Food Code: Section 4-301.11, 4-501.14
Violation #31
MAJOR
Violation Details
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTD TO PROVIDE INDIVIDUALLY WRAPPED SINGLE SERVICE UTENSILS.
Why This Matters
Consumers need warning about increased risk from raw/undercooked foods.
Food Code Requirement
Required consumer advisories for raw/undercooked foods.
Specific Requirements
Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.
CDPH Food Code: Section 3-603.11
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL EQUIPMENT MUST BE COVERED AND SECURED PROPERLY WHILE IN MOTION. INSTD TO CORRECT SAME (MULTI USE UTENSILS, CONTAINERS, ETC).
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR NOT FINISHED IN LIGHT COLOR. INSTD TO CORRECT SAME.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Violation #35
MINOR
Violation Details
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING NOT CLEAN. INSTD TO CLEAN SAME.
Why This Matters
Damaged surfaces cannot be properly cleaned and may harbor pests.
Food Code Requirement
Walls and ceilings must be smooth, cleanable, and in good repair.
Specific Requirements
Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.
CDPH Food Code: Section 6-201.11
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SMALL LEAK NOTED AT EXTERIOR WATER PUMP. REPAIR SAME.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SMALL LEAK NOTED AT EXTERIOR WATER PUMP. REPAIR SAME.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
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