FAIL
Risk 3 (Low)
THE SLIDE RIDE Fails Health Inspection - Chicago Mobile food truck
October 29, 2015
Complaint
License #2263235
4
Total Violations
3
Critical
1
Major
Inspection Summary
This mobile food truck was inspected by the Chicago Department of Public Health on October 29, 2015. The inspection type was "Complaint" and resulted in a Fail outcome.
This establishment is classified as Risk 3 (Low), which determines the inspection frequency and focus areas.
The inspector documented 4 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS ALL STORED ON THE TABLE(APPROXIMATELY 8LBS OF HAMBURGERS AT 85.6F VALUED AT $25, 1/2 LB OF BACON AT 67.6F AND 1 LB OF VARIOUS MOZZARELLA, CHEDDAR AND BLUE CHEESE) CHEESES AT 58.2F-64.4F VALUED AT $5. INSTRUCTED TO MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW. EMPLOYEE VOLUNTARILY DISCARDED AND DENATURED ALL ABOVE MENTIONED FOOD ITEMS. CRITICAL VIOLATION 7-38-005(A)
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 #9
CRITICAL
Violation Details
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO HOT WATER AT THE EXPOSED HAND SINK ON THE FOOD TRUCK WHILE FOOD WAS BEING PREPARED. INSTRUCTED TO PROVIDE AND MAINTAIN HOT TEMPERED WATER AT ALL TIMES FOR ADEQUATE HAND WASHING. CRITICAL VIOLATION 7-38-030
Why This Matters
Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.
Food Code Requirement
Potable water supply must be adequate, protected, and properly heated.
Specific Requirements
Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.
CDPH Food Code: Section 5-101.11, 5-103.11
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE WITH AN ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (HAMBURGERS, CHICKEN, PORK, PASTA AND CHEESES) ARE PREPARED/SERVED. INSTRUCTED TO PROVIDE AND MAINTAIN A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE WITH AN ORIGINAL CERTIFICATE AT ALL TIMES POTENTIALLY HAZARDOUS FOOD ITEMS ARE PREPARED/SERVED. 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: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE WITH AN ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (HAMBURGERS, CHICKEN, PORK, PASTA AND CHEESES) ARE PREPARED/SERVED. INSTRUCTED TO PROVIDE AND MAINTAIN A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE WITH AN ORIGINAL CERTIFICATE AT ALL TIMES POTENTIALLY HAZARDOUS FOOD ITEMS ARE PREPARED/SERVED. 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