PASS W/ CONDITIONS
Risk 1 (High)
ROSEBUD-RUSH Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 25, 2020
Canvass
License #28886
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: LOW TEMP DISH WASHING MACHINE THAT WAS MODIFIED FROM A HIGH TEMP NO DISPENSING SANITIZER AT FINAL RINSE, INSTRUCTED MANAGER TO PROVIDE PROPER SANITIZER CONCENTRATION AT FINAL RINSE. PRIORITY VIOLATION 7-38-025. NO CITATION ISSUED.
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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND 10 LBS OF CHEESE CAKE AND WHIP CREAM STORED AT 72.1F IN PREP COOLER, INSTRUCTED TO KEEP SUCH FOODS AT 41 F OR LOWER. PRIORITY VIOLATION 7-38-005. FOOD DISCARDED VALUED AT $50.
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: FOUND 10 LBS OF CHEESE CAKE AND WHIP CREAM STORED AT 72.1F IN PREP COOLER, INSTRUCTED TO KEEP SUCH FOODS AT 41 F OR LOWER. PRIORITY VIOLATION 7-38-005. FOOD DISCARDED VALUED AT $50.
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