PASS W/ CONDITIONS
Risk 2 (Medium)
R M N CORP Gets Conditional Pass on Health Inspection - Chicago Restaurant
November 5, 2019
Canvass
License #19549
4
Total Violations
4
Critical
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASH BOWL AT 3-COMPARTMENT SINK DISHWASH AREA. MUST PROVIDE A HANDWASH BOWL WITH RUNNING HOT AND COLD WATER AT DISHWASH AREA. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED SLIGHT CALIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NO RUNNING HOT WATER ON PREMISES, 3-COMPARTMENT SINK AT 56.5 F AND HANDWASH BOWL AT 62.6 F. INSTRUCTED MANAGER MUST PROVIDE RUNNING HOT WATER THOROUGHOUT, 3-COMPARTMENT SINK MUST HAVE HOT WATER TEMPERATURE AT 110.0 F OR ABOVE AND HANDWASH BOWLS MUST HAVE A MINIMAL OF 100.0 F. PRIORITY VIOLATION 7-38-030(C).
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NO RUNNING HOT WATER ON PREMISES, 3-COMPARTMENT SINK AT 56.5 F AND HANDWASH BOWL AT 62.6 F. INSTRUCTED MANAGER MUST PROVIDE RUNNING HOT WATER THOROUGHOUT, 3-COMPARTMENT SINK MUST HAVE HOT WATER TEMPERATURE AT 110.0 F OR ABOVE AND HANDWASH BOWLS MUST HAVE A MINIMAL OF 100.0 F. PRIORITY VIOLATION 7-38-030(C).
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
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