PASS W/ CONDITIONS
Risk 1 (High)
RML CHICAGO Gets Conditional Pass on Health Inspection - Chicago Hospital
August 26, 2020
Canvass
License #2049010
2
Total Violations
1
Critical
1
Minor
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS(MEATLOAF, CHICKEN AND FISH) AT IMPROPER TEMPERATURE(58F-61.3F)TCS FOODS SHALL BE AT 41F OR BELOW. MANAGER DISCARDED AND DENATURED 10LBS VALUED AT $40. PRIORITY VIOLATION 7-38-005
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 TCS FOODS(MEATLOAF, CHICKEN AND FISH) AT IMPROPER TEMPERATURE(58F-61.3F)TCS FOODS SHALL BE AT 41F OR BELOW. MANAGER DISCARDED AND DENATURED 10LBS VALUED AT $40. PRIORITY VIOLATION 7-38-005
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