FAIL
Risk 3 (Low)
SANCHEZ CATERING Fails Health Inspection - Chicago Mobile food dispenser
February 26, 2014
License
License #2299220
4
Total Violations
4
Critical
Violations Cited by Chicago Health Inspector
4
Violation #2
CRITICAL
Violation Details
FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NO MECHANICAL REFRIGERATION. MOBILE FOOD DISPENSER WILL USE ICE TO MAINTAIN.
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #10
CRITICAL
Violation Details
SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: RETENTION TANK FROZEN AT THIS TIME, UNABLE TO DRAIN. INSTD TO BE ABLE TO DRAIN PROPERLY.
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 #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LICENSE NUMBER MISSING ON LATERAL SIDES OF TRUCK. INSTD TO PROVIDE 2 INCH LETTERING. ALL FOOD NEED TO BE PROPERLY LABELED AND DATED (INDIVIDUALLY PRE-WRAPPED PASTRIES, PIZZA SLICES, TACOS, QUESADILLAS) ETC.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LICENSE NUMBER MISSING ON LATERAL SIDES OF TRUCK. INSTD TO PROVIDE 2 INCH LETTERING. ALL FOOD NEED TO BE PROPERLY LABELED AND DATED (INDIVIDUALLY PRE-WRAPPED PASTRIES, PIZZA SLICES, TACOS, QUESADILLAS) ETC.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
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