PASS W/ CONDITIONS
Risk 1 (High)
THE 3RD COAST Gets Conditional Pass on Health Inspection - Chicago Restaurant
August 8, 2014
Canvass
License #29497
3
Total Violations
2
Critical
1
Major
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on August 8, 2014. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED WASTE WATER LEAKING FROM THE GREASE TRAP UNDERNEATH THE EXPOSED HANDSINK IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REPLACE THE GREASE TRAP OR PLUMBING UNDERNEATH THE SINK SO THAT THE SINK CAN BE USED FOR HANDWASHING. CRITICAL VIOLATION 7-38-030.
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 #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED CONDENSED WATER FROM A WATER LINE DRIPPING ONTO THE SALAD PREP COOLER. MANAGEMENT INSTRUCTED TO MOVE THE COOLER AND PROPERLY INSULATE THE WATER LINES SO THAT CONDENSED WATER DOES NOT DRIP ONTO THE FOOD PREP AREAS. SERIOUS VIOLATION 7-38-005A.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED CONDENSED WATER FROM A WATER LINE DRIPPING ONTO THE SALAD PREP COOLER. MANAGEMENT INSTRUCTED TO MOVE THE COOLER AND PROPERLY INSULATE THE WATER LINES SO THAT CONDENSED WATER DOES NOT DRIP ONTO THE FOOD PREP AREAS. SERIOUS VIOLATION 7-38-005A.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
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