STOP N GO LLC Fails Health Inspection - Chicago Shared kitchen user (long term)

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: THE TUBING FOR THE POTABLE WATER FOR THE EXPOSED HAND SINK IS NOT APPROVED FOR POTABLE WATER SITUATIONS, REPLACE AND PROVIDE A RECEIPT FOR TUBING APPROVED FOR POTABLE WATER SITUATIONS.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: THE FOAM PANELS PUT UP AS A BARRIER ARE UNABLE TO WITHSTAND REPEATED WASHING AND SCRUBBING, REPLACE THE BARRIER BETWEEN THE DRIVERS COMPARTMENT AND THE FOOD SERVING AREA WITH A SMOOTH , NOT READILY CORRODIBLE, IMPERVIOUS MATERIAL CAPABLE OF WITHSTANDING REPEATED WASHING AND SCRUBBING AND SHALL BE FINISHED IN A LIGHT COLOR.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: THE FOAM PANELS PUT UP AS A BARRIER ARE UNABLE TO WITHSTAND REPEATED WASHING AND SCRUBBING, REPLACE THE BARRIER BETWEEN THE DRIVERS COMPARTMENT AND THE FOOD SERVING AREA WITH A SMOOTH , NOT READILY CORRODIBLE, IMPERVIOUS MATERIAL CAPABLE OF WITHSTANDING REPEATED WASHING AND SCRUBBING AND SHALL BE FINISHED IN A LIGHT COLOR.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.