PASS W/ CONDITIONS
Risk 1 (High)
Polish Food Inc Gets Conditional Pass on Health Inspection - Chicago Restaurant
April 27, 2023
Canvass
License #2437162
2
Total Violations
1
Critical
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on April 27, 2023. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), 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: OBSERVED (TCS FOODS) AT IMPROPER COLD HOLDING TEMPERATURES IN THE FRONT PREP LINE COOLER.HOT DOGS 56.6 F DEGREES, SLICED TOMATOES 58.3 F DEGREES,CUT LETTUCE 68.7 F DEGREES, COLE SLAW 56.5 F DEGREES, CHEESE AND MUSHROOM FLATBREADS 52.9 F DEGREES AND HAM AND CHEESE FLATBREADS 62.6 F DEGREES.ALL (TCS FOODS) MUST BE HELD AT PROPER HOLDING TEMPERATURE OF 41.0 F OR COLDER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 7#'S OF FOOD WORTH $150.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
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: OBSERVED (TCS FOODS) AT IMPROPER COLD HOLDING TEMPERATURES IN THE FRONT PREP LINE COOLER.HOT DOGS 56.6 F DEGREES, SLICED TOMATOES 58.3 F DEGREES,CUT LETTUCE 68.7 F DEGREES, COLE SLAW 56.5 F DEGREES, CHEESE AND MUSHROOM FLATBREADS 52.9 F DEGREES AND HAM AND CHEESE FLATBREADS 62.6 F DEGREES.ALL (TCS FOODS) MUST BE HELD AT PROPER HOLDING TEMPERATURE OF 41.0 F OR COLDER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 7#'S OF FOOD WORTH $150.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
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