PASS W/ CONDITIONS
Risk 3 (Low)
TAMALLI SPACE CHARROS LLC Gets Conditional Pass on Health Inspection - Chicago Mobile food dispenser
TAMALLI SPACE CHARROS LLC
(AKA: TAMALLI SPACE CHARROS)
324 N LEAVITT ST, CHICAGO 60612
Mobile Food Dispenser
September 11, 2012
Canvass
License #2042464
2
Total Violations
1
Critical
1
Major
Inspection Summary
This mobile food dispenser was inspected by the Chicago Department of Public Health on September 11, 2012. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 3 (Low), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON PREMISES WHILE TAMALES ARE BEING PREPARED AND PACKED FOR SALES AND FROZEN FOR FUTURE USE. A CERTIFIED MANAGER MUST BE ON PREMISES AT ALL TIMES OF PREPARATION OF POTENTIALLY HAZARDOUS FOODS.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON PREMISES WHILE TAMALES ARE BEING PREPARED AND PACKED FOR SALES AND FROZEN FOR FUTURE USE. A CERTIFIED MANAGER MUST BE ON PREMISES AT ALL TIMES OF PREPARATION OF POTENTIALLY HAZARDOUS FOODS.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
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