PASS W/ CONDITIONS
Risk 1 (High)
THE CHICAGO DINER INC Gets Conditional Pass on Health Inspection - Chicago Restaurant
April 1, 2024
Canvass
License #6507
6
Total Violations
3
Critical
2
Major
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on April 1, 2024. 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 6 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
6
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCUTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 45.6 F AND 50 F INSIDE GRILL REACH IN COOLER- CHEESE, VEGGIE BURGERS, BEAN BURGERS AND BACON. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOODS DISCARDED WEIGHT- 16 LBS VALUED AT $250.00.
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 #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: GRILL REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 49.3 F, FOUND CHEESE AND BURGERS INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR GRILL REACH IN COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #49
MINOR
Violation Details
NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DUST BUILD UP ON PREP AREA REACH IN COOLERS CONDENSERS. MUST CLEAN COOLERS CONDENSERS AND MAINTAIN.
Why This Matters
Accumulated soil attracts pests and harbors bacteria.
Food Code Requirement
All surfaces must be kept clean.
Specific Requirements
Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.
CDPH Food Code: Section 4-601.11, 4-602.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: BAR 1-COMPARTMENT DUMP SINK FAUCET LEAKING. MUST REPAIR SINK AND MAINTAIN.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: BAR 1-COMPARTMENT DUMP SINK FAUCET LEAKING. MUST REPAIR SINK AND MAINTAIN.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
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