PASS W/ CONDITIONS
Risk 1 (High)
REPLAY/ELIXIR Gets Conditional Pass on Health Inspection - Chicago Restaurant
December 13, 2018
Complaint
License #2385227
3
Total Violations
3
Critical
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on December 13, 2018. The inspection type was "Complaint" 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 3 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #9
CRITICAL
Violation Details
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED CHEF GRABBING READY TO EAT SPINACH WITH BARE HANDS. INSTRUCTED CHEF TO WASH HANDS AND PUT ON GLOVES. PRIORITY VIOLATION 7-38-010
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 #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED IN USE DISH MACHINE AT 0 PPM OF CHLORINE FOR CHEMICAL SANITIZATION. DISH MACHINE WAS RESTORED TO 100 PPM OF CHLORINE DURING INSPECTION. PRIOIRTY VIOLATION 7-38-025
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 #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED IN USE DISH MACHINE AT 0 PPM OF CHLORINE FOR CHEMICAL SANITIZATION. DISH MACHINE WAS RESTORED TO 100 PPM OF CHLORINE DURING INSPECTION. PRIOIRTY VIOLATION 7-38-025
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
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