FAIL
Risk 1 (High)
TEMPESTA MARKET Fails Health Inspection - Chicago Restaurant
August 17, 2022
Canvass
License #2564673
6
Total Violations
5
Critical
1
Major
1
Corrected On Site
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on August 17, 2022. The inspection type was "Canvass" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 6 violations during this inspection, including 5 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
6
Violation #2
CRITICAL
Violation Details
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (SANDWICHES) ARE SERVED. CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES. PRIORITY FOUNDATION. 7-38-012. CITATION ISSUED.
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 #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO CLEAN UP KIT OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.
CDPH Food Code: Section 2-501.11
Violation #9
CRITICAL
Violation Details
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED TWO FOOD HANDLERS PREPARING SANDWICHES, CUTTING SANDWICHES AND BREAD, AND GARNISHING FOOD ITEMS WITHOUT GLOVES.FOOD HANDLERS MUST ALWAYS HANDLE READY TO EAT FOODS WITH GLOVES. PRIORITY. 7-38-010. CITATION ISSUED.
Why This Matters
Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.
Food Code Requirement
Potable water supply must be adequate, protected, and properly heated.
Specific Requirements
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.
CDPH Food Code: Section 5-101.11, 5-103.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK NEAR STANDING FREEZERS AND 3 COMPARTMENT SINK NOT ACCESSIBLE. CART FULL OF VEGETABLES BLOCKING ACCESS AND COOKING EQUIPMENT INSIDE WASHBOWL. PRIORITY FOUNDATION. 7-38-030(C). CITATION COMBINED BELOW
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 #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPERTOWELS AT HANDWASHING SINK NEAR STANDING FREEZERS AND 3 COMPARTMENT SINK. MUST PROVIDE HAND DRYING PROVISION AT ALL TIMES. PRIORITY FOUNDATION. 7-38-030(C). CITATION ISSUED.
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 #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPERTOWELS AT HANDWASHING SINK NEAR STANDING FREEZERS AND 3 COMPARTMENT SINK. MUST PROVIDE HAND DRYING PROVISION AT ALL TIMES. PRIORITY FOUNDATION. 7-38-030(C). CITATION ISSUED.
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
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