PASS
Risk 1 (High)
POPS ITALIAN BEEF TWO Passes Health Inspection - Chicago Restaurant
September 12, 2022
Complaint
License #2608946
5
Total Violations
1
Critical
2
Major
2
Minor
Violations Cited by Chicago Health Inspector
5
Violation #28
CRITICAL
Violation Details
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: PERSONAL ITEMS (PURSES) IMPROPERLY STORED WITH SINGLE SERVICE ARTICLES UNDER FRONT COUNTER. INSTD TO STORE IN DESIGNATED AREA
Why This Matters
Unpasteurized products can contain dangerous pathogens.
Food Code Requirement
Only pasteurized dairy and eggs in certain situations; no prohibited foods.
Specific Requirements
Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.
CDPH Food Code: Section 3-401.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: PREMISES USING REFRIGERATED TRUCK TO STORE TCS FOODS (BEEF, ETC) IN REAR OF PARKING LOT; CONNECTED VIA UNSECURED ELECTRICAL OUTLET ON EXTERIOR OF BUILDING . INSTD TO STORE ALL TCS FOODS PROPERLY AND SECURELY WITHIN PREMISES ONLY.
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 ON FLOOR IN WALK IN COOLER. INSTD TO ELEVATE 6 INCHES
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 #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: ALL CUTTING BOARDS WITH DEEP, DARK GROOVES. INSTD TO REPAIR AND MAINTAIN CUTTING BOARDS.
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: ALL CUTTING BOARDS WITH DEEP, DARK GROOVES. INSTD TO REPAIR AND MAINTAIN CUTTING BOARDS.
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