FAIL
Risk 1 (High)
THE NOOK Fails Health Inspection - Chicago Children's services facility
March 31, 2016
License
License #2457525
2
Total Violations
2
Critical
Inspection Summary
This children's services facility was inspected by the Chicago Department of Public Health on March 31, 2016. The inspection type was "License" and resulted in a Fail 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 2 critical violations 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: THE DISHMACHINE ON PREMISES IS NOT WORKING PROPERLY. WHILE MACHINE WAS IN USE WATER BEGAN TO LEAK FROM THE BOTTOM OF THE MACHINE ONTO THE FLOOR. MAINTENAANCE CAME TO WORK ON MACHINE AND FOUND THAT IT WAS CLOGGED. MACHINE MUST BE IN WORKING ORDER AND SANITIZING AT 180F TO PASS THE INSPECTION. 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: THE DISHMACHINE ON PREMISES IS NOT WORKING PROPERLY. WHILE MACHINE WAS IN USE WATER BEGAN TO LEAK FROM THE BOTTOM OF THE MACHINE ONTO THE FLOOR. MAINTENAANCE CAME TO WORK ON MACHINE AND FOUND THAT IT WAS CLOGGED. MACHINE MUST BE IN WORKING ORDER AND SANITIZING AT 180F TO PASS THE INSPECTION. 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