PASS W/ CONDITIONS
Risk 2 (Medium)
RANGOON BURMA GROCERY STORE Gets Conditional Pass on Health Inspection - Chicago Grocery store
November 1, 2021
Canvass
License #2677822
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED 17 PACKAGES OF TOFU AT IMPROPER COLD HOLDING TEMPERATURE AT 49.5F. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF 3-DOOR SLIDING COOLER. 11 PACKAGES OF CHEESE CAKE FOUND AT 46.6F, 8 PACKAGES OF RED BEAN FILLING DESSERTS AT 50.2F, 3 CARTONS OF BOTTLED YOGURT FOUND AT 50.0F AND 2 CARTONS OF EGGS FOUND AT 51.8F. PROPER COLD HOLDING FOOD ITEMS MUST BE STORED AT 41.0F OR BELOW. INSTRUCTED TO DISCARD AND DENATURE FOOD. ALL FOOD WEIGHING APPROXIMATELY 50 LBS AT A COST OF $175.00. 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 17 PACKAGES OF TOFU AT IMPROPER COLD HOLDING TEMPERATURE AT 49.5F. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF 3-DOOR SLIDING COOLER. 11 PACKAGES OF CHEESE CAKE FOUND AT 46.6F, 8 PACKAGES OF RED BEAN FILLING DESSERTS AT 50.2F, 3 CARTONS OF BOTTLED YOGURT FOUND AT 50.0F AND 2 CARTONS OF EGGS FOUND AT 51.8F. PROPER COLD HOLDING FOOD ITEMS MUST BE STORED AT 41.0F OR BELOW. INSTRUCTED TO DISCARD AND DENATURE FOOD. ALL FOOD WEIGHING APPROXIMATELY 50 LBS AT A COST OF $175.00. 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