PASS W/ CONDITIONS
Risk 1 (High)
PEKE'S POZOLE Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 11, 2025
Complaint
License #2929991
4
Total Violations
1
Critical
2
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #23
CRITICAL
Violation Details
PROPER DATE MARKING AND DISPOSITION - Comments: THE FOLLOWING TCS REFRIGERATED FOODS IN WALK IN COOLER ARE PAST THE USE BY DATE/DISCARD DATE: CONTAINER OF COOKED BEEF (ASADA) WITH DISCARD DATE OF 6/8/25 AND CONTAINER OF COOKED PASTOR (PORK) WITH DISCARD DATE OF 6/9/25 . SAID FOOD ITEMS DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION.
Why This Matters
Inadequate reheating fails to kill bacteria that grew during storage.
Food Code Requirement
Foods must be reheated to 165°F within 2 hours.
Specific Requirements
Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.
CDPH Food Code: Section 3-403.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOOD STORAGE ON FLOOR IN WALK IN COOLER. INSTD TO ELEVATE 6 INCHES ON PROPER SHELVING AND MAINTAIN
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: FOOD STORAGE (CONTAINERS OF KNORRS BUILLON) ON FLOOR IN FURNACE ROOM. INSTD TO REMOVE FROM FURNACE ROOM AND STORE IN PROPER STORAGE AREA
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: FOOD STORAGE (CONTAINERS OF KNORRS BUILLON) ON FLOOR IN FURNACE ROOM. INSTD TO REMOVE FROM FURNACE ROOM AND STORE IN PROPER STORAGE AREA
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