FAIL
Risk 2 (Medium)
PORK CHOP Fails Health Inspection - Chicago Mobile food preparer
March 15, 2013
License Re-Inspection
License #2220596
3
Total Violations
1
Critical
2
Major
Inspection Summary
This mobile food preparer was inspected by the Chicago Department of Public Health on March 15, 2013. The inspection type was "License Re-Inspection" and resulted in a Fail outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #9
CRITICAL
Violation Details
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: HOT RUNNING WATER MUST BE MADE ACCESIBLE,PROVIDED AT A CONTINUES CONSISTENT FLOW FOR THE USE OF THE 3 COMPARTMENT SINK,EXPOSED HANDSINK INSIDE THE MOBILE FOOD PREPARER TRUCK.
Why This Matters
Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.
Food Code Requirement
Potable water supply must be adequate, protected, and properly heated.
Specific Requirements
Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.
CDPH Food Code: Section 5-101.11, 5-103.11
Violation #24
MAJOR
Violation Details
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THE 3 COMPARTMENT SINK NOT MAINTAINED WATER IS BACKING UP INTO THE LEFT AND RIGHT COMPARTMENT WHEN WATER IS FILLED IN THE MIDDLE COMPARTMENT THEN RELEASED.
Why This Matters
Inadequate facilities prevent proper cleaning and sanitization of equipment.
Food Code Requirement
Warewashing facilities must meet design and operational requirements.
Specific Requirements
3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.
CDPH Food Code: Section 4-301.11, 4-501.14
Violation #24
MAJOR
Violation Details
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THE 3 COMPARTMENT SINK NOT MAINTAINED WATER IS BACKING UP INTO THE LEFT AND RIGHT COMPARTMENT WHEN WATER IS FILLED IN THE MIDDLE COMPARTMENT THEN RELEASED.
Why This Matters
Inadequate facilities prevent proper cleaning and sanitization of equipment.
Food Code Requirement
Warewashing facilities must meet design and operational requirements.
Specific Requirements
3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.
CDPH Food Code: Section 4-301.11, 4-501.14
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