FAIL
Risk 1 (High)
PIEROGI WAGON Fails Health Inspection - Chicago Mobile food dispenser
October 22, 2019
License
License #2684713
5
Total Violations
2
Critical
3
Minor
Violations Cited by Chicago Health Inspector
5
Violation #3
CRITICAL
Violation Details
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICIES ON SITE FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED AMBIENT AIR TEMPERATURE IN HOT HOLDING UNIT WHICH WILL BE USED FOR HOT HOLDING FOOD ITEMS NOTED AMBIENT AIR TEMP OF 129.0F AND DECREASING DURING TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE THAT PROPER HOT HOLDING TEMPERATURE SHOULD BE AT AT LEAST 135.0F OR ABOVE. MUST PROVIDE AND MAINTAIN.PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.
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 #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED INOPERABLE THERMOMETER ON HOT HOLDING UNIT IN PLACE ON TRUCK. INSTRUCTED TO PROVIDE PROPERLY WORKING THERMOMETERS TO ENSURE FOOD IS HELD AT PROPER TEMPERATURE.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED NO HOT HOLDING UNIT EQUIPMENT DOOR (LATCH) HANDLE. MUST REPLACE LONG BUNGY CORD USED TO CLOSE UNIT IN ORDER TO HOLD PROPER HOT HOLDING TEMPS.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED NO HOT HOLDING UNIT EQUIPMENT DOOR (LATCH) HANDLE. MUST REPLACE LONG BUNGY CORD USED TO CLOSE UNIT IN ORDER TO HOLD PROPER HOT HOLDING TEMPS.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
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