PASS W/ CONDITIONS
Risk 1 (High)
TEMPO CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant
April 12, 2019
Canvass
License #80916
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS: BACON (100F), MAYONNAISE (49F), SLICED CANTALOUPE(47F), SLICED HONEY DEW (47F), CHOPPED CHEESE (46F), PANCAKE MIX(71F), SHREDDED TURKEY(48.7F), CHORIZO(47.2), CHOPPED SAUSAGE(48.2), CORN BEEF(51F), CHICKEN(47.2F), CHEESE (49.8F)) AT IMPROPER COLD HOLDING TEMPERATURES DURING INSPECTION. ALL SAID ITEMS WERE FOUND IN THE COLD HOLDING UNIT LOCATED ON THE HOTLINE. INSTRUCTED MANAGER TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS. THERE WAS APPROXIMATELY 40 LBS DISCARDED, COST OF ALL FOODS $500. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
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 #23
CRITICAL
Violation Details
PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS HOLLANDAISE SAUCE DATED 3/24/2019.SAID ITEM WAS HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. INSTRUCTED MANAGER TO DISCARD. PRIORITY FOUNDATION. 7-38-005. CITATION ISSUED.
Why This Matters
Inadequate reheating fails to kill bacteria that grew during storage.
Food Code Requirement
Foods must be reheated to 165°F within 2 hours.
Specific Requirements
Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.
CDPH Food Code: Section 3-403.11
Violation #23
CRITICAL
Violation Details
PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS HOLLANDAISE SAUCE DATED 3/24/2019.SAID ITEM WAS HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. INSTRUCTED MANAGER TO DISCARD. PRIORITY FOUNDATION. 7-38-005. CITATION ISSUED.
Why This Matters
Inadequate reheating fails to kill bacteria that grew during storage.
Food Code Requirement
Foods must be reheated to 165°F within 2 hours.
Specific Requirements
Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.
CDPH Food Code: Section 3-403.11
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