PASS W/ CONDITIONS
Risk 2 (Medium)
THE FAT SHALLOT, LLC Gets Conditional Pass on Health Inspection - Chicago Mobile food preparer
May 2, 2018
Canvass
License #2220948
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. APPROX 45-LBS OF COOKED CHICKEN FINGERS AT IMPROPER TEMPERATURES ON PREP TABLE RANGING FROM 71.0F TO 96.9F, 4-LBS OF COOKED SPINACH ON PREP TABLE AT 55.0F, 3-LBS OF COOKED GRILLED ONIONS ON TABLE AT 69.0F. INSTRUCTED TO MAINTAIN HOT FOODS AT 140.0F OR HIGHER. FOODS REMOVED AND DISCARDED BY MANAGER- CDI AT APPROX COST $ 150.00. CRITICAL VIOLATION 7-38-005A.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND HANDLED, CHICKEN FINGERS, TURKEY SANDWICHES,ETC. SERIOUS VIOLATION 7-38-012
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 VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND HANDLED, CHICKEN FINGERS, TURKEY SANDWICHES,ETC. SERIOUS VIOLATION 7-38-012
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