PASS W/ CONDITIONS
Risk 1 (High)
SMITH VILLAGE Gets Conditional Pass on Health Inspection - Chicago Long term care
January 17, 2020
Canvass
License #2204620
4
Total Violations
1
Critical
2
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED (TCS) FOODS INSIDE SALAD PREP COOLER MAINTAINED AT IMPROPER TEMPERATURES. APPRO1X 3-LBS OF COOKED CHICKEN BREAST PREPARED YESTERDAY (1-16-20) AT 93.0F, 1-LB OF COOKED SHRIMP AT 90.0F, 1-LB OF CRABMEAT AT 91.0F, 4-LBS OF MIXED SALAD GREENS AT 74.00F,2-LBS OF SLICED TOMATOES AT 90.0F. PIC HAD ALL FOODS WAS REMOVED AND DISCARDED AT COST APPROX $60.00-COS. INSTRUCTED TO MAINTAIN COLD FOODS AT 41.0F OR BELOW. PRIORITY VIOLATION 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 #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED SALAD PREP COOLER MAINTAINING IMPROPER COLD TEMPERATURE OF 90.8.F. COOLER MUST MAINTAIN TEMPERATURE OF 41.0F OR BELOW. COOLER WILL BE TAG HELD FOR INSPECTION. INSTRUCTED NOT TO USE COOLER UNTIL REPAIRED AND TAG IS REMOVED BY THE HEALTH DEPT. MUST USE ADDITIONAL COOLER ON SITE THAT 41.0F OR BELOW-COS. PRIORITY VIOLATION ISSUED 7-38-005
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE SALAD PREP COOLER. MUST PROVIDE.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE SALAD PREP COOLER. MUST PROVIDE.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
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