PASS W/ CONDITIONS
Risk 1 (High)
THE LASALLE FOUNDATION Gets Conditional Pass on Health Inspection - Chicago Catering
February 25, 2011
Canvass
License #66285
2
Total Violations
1
Critical
1
Major
Inspection Summary
This catering was inspected by the Chicago Department of Public Health on February 25, 2011. 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 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. HIGH TEMPERATURE DISHMACHINE IS NOT SANITIZING AT THE PROPER FINAL RINSE TEMPERATURE. A MAXIMUM REGISTERING THERMOMETER PLACED INSIDE THE DISHMACHINE SHOWED A TEMPERATURE OF 130F. UNIT TAGGED HELD FOR INSPECTION BY CDPH. MANAGEMENT INSTRUCTED THAT FINAL RINSE TEMPERATURE MUST BE OVER 180F TO PROPERLY SANITIZE DISHES AND UTENSILS. WASH AND RINSE GAUGES ARE NOT OPERATIONAL. MUST REPAIR. PREMISES HAS A 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE DISHES. TECHNICIAN FROM SERVICE SOLUTIONS ONSITE TO REPAIR THE DISHMACHINE. FAX REINSPECTION LETTER TO (312) 746-4240 AFTER THE UNIT HAS BEEN REPAIRED. CRITICAL VIOLATION 7-38-030.
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. HIGH TEMPERATURE DISHMACHINE IS NOT SANITIZING AT THE PROPER FINAL RINSE TEMPERATURE. A MAXIMUM REGISTERING THERMOMETER PLACED INSIDE THE DISHMACHINE SHOWED A TEMPERATURE OF 130F. UNIT TAGGED HELD FOR INSPECTION BY CDPH. MANAGEMENT INSTRUCTED THAT FINAL RINSE TEMPERATURE MUST BE OVER 180F TO PROPERLY SANITIZE DISHES AND UTENSILS. WASH AND RINSE GAUGES ARE NOT OPERATIONAL. MUST REPAIR. PREMISES HAS A 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE DISHES. TECHNICIAN FROM SERVICE SOLUTIONS ONSITE TO REPAIR THE DISHMACHINE. FAX REINSPECTION LETTER TO (312) 746-4240 AFTER THE UNIT HAS BEEN REPAIRED. CRITICAL VIOLATION 7-38-030.
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
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