PASS W/ CONDITIONS
Risk 2 (Medium)
PETE'S PRODUCE Gets Conditional Pass on Health Inspection - Chicago Grocery store
January 25, 2021
Complaint
License #1476553
2
Total Violations
1
Critical
1
Major
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on January 25, 2021. The inspection type was "Complaint" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: WE OBSERVED (TCS) FOODS(10-BAGS LEAFY SPRING MIX SALAD GREENS, 5- BAGS-ROMAINE LETTUCE, AND 12-BAGS-COLE SLAW), STORED ON PRODUCE COUNTER SHELF NOT REFRIGERATED AT IMPEROPER COLD TEMPERATURES RANGING ( 55.0F-59.0F). INSTRUCTED TO STORE INSIDE COOLER AT 41.0F OR BELOW. ALL FOODS WAS REMOVED AND DISCARDED BY MANAGER AT APPROX 18-LBS COST APPROX $50.00-COS. PRIORITY VIOLATION ISSUED 7-38-005.
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)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: WE OBSERVED (TCS) FOODS(10-BAGS LEAFY SPRING MIX SALAD GREENS, 5- BAGS-ROMAINE LETTUCE, AND 12-BAGS-COLE SLAW), STORED ON PRODUCE COUNTER SHELF NOT REFRIGERATED AT IMPEROPER COLD TEMPERATURES RANGING ( 55.0F-59.0F). INSTRUCTED TO STORE INSIDE COOLER AT 41.0F OR BELOW. ALL FOODS WAS REMOVED AND DISCARDED BY MANAGER AT APPROX 18-LBS COST APPROX $50.00-COS. PRIORITY VIOLATION ISSUED 7-38-005.
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