PASS W/ CONDITIONS
Risk 1 (High)
SMITH VILLAGE Gets Conditional Pass on Health Inspection - Chicago Long term care
April 5, 2019
Canvass
License #2319834
5
Total Violations
2
Critical
1
Major
2
Minor
Violations Cited by Chicago Health Inspector
5
Violation #2
CRITICAL
Violation Details
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO VALID CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED TO POST ORIGINAL CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION CITATION ISSUED 7-38-012
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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED YOGURT DISPLAYED FOR SERVICE AT IMPROPER TEMPERATURE 50.1F IN SERVING AREA. INSTRUCTED MANAGER TO DISCARD. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING SERVICE. PRIORITY CITATION ISSUED 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 #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED UNPACKAGED AND UNCOVERED CONTAINERS OF TOPPINGS(NUTS, BERRIES, FRUIT, ETC) AND YOGURT DISPLAYED FOR CUSTOMER SERVICE ON TABLE UNPROTECTED WITH NO SNEEZE GUARDS. INSTRUCTED MANAGER TO REMOVE AND STORE BEHIND SERVING LINE WITH ADEQUATE FOOD GUARDS. ALL FOOD ON DISPLAY SHALL BE PROTECTED FROM CONTAMINATION BY USE OF PACKAGING, SALAD BAR FOOD GUARDS, DISPLAY CASES OR OTHER EFFECTIVE MEANS. PRIORITY CITATION ISSUED 7-38-005
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #44
MINOR
Violation Details
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED PRE-SET TABLEWARE ON DINING TABLES NOT COVERED. ALL PRESET TABLEWARE SHALL BE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED OR INVERTED.
Why This Matters
Clutter harbors pests and prevents proper cleaning.
Food Code Requirement
Facility must be free of unnecessary items and litter.
Specific Requirements
Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.
CDPH Food Code: Section 6-501.114
Violation #44
MINOR
Violation Details
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED PRE-SET TABLEWARE ON DINING TABLES NOT COVERED. ALL PRESET TABLEWARE SHALL BE PROTECTED FROM CONTAMINATION BY BEING WRAPPED, COVERED OR INVERTED.
Why This Matters
Clutter harbors pests and prevents proper cleaning.
Food Code Requirement
Facility must be free of unnecessary items and litter.
Specific Requirements
Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.
CDPH Food Code: Section 6-501.114
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