PASS W/ CONDITIONS
Risk 1 (High)
THE SMITH Gets Conditional Pass on Health Inspection - Chicago Restaurant
October 31, 2019
Canvass
License #2569193
5
Total Violations
1
Critical
1
Major
3
Minor
Violations Cited by Chicago Health Inspector
5
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND 2 LARGE CONTAINERS "20 LBS" EACH OF TOMATO SOUP STORED IN WALK-IN COOLER AT 54.4F, CONTAINER STORED IN COOLER FROM A DAY BEFORE. INSTRUCTED TO HOLD SUCH FOODS AT 41 F OR LOWER. PRIORITY VIOLATION 7-38-005. 40 LBS OF SOUP DISCARDED VALUED AT $60.
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: IMPROPER COOLING METHOD USED FOR COOLING DOWN HOT SOUP, LARGE TUBS USED, COVERED TIGHTLY. INSTRUCTED TO USED SMALLER SHALLOW CONTAINERS . PRIORITY FOUNDATION 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 #44
MINOR
Violation Details
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: DELI CONTAINER NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY BEFORE STACKING IN EACH OTHER.
Why This Matters
Clutter harbors pests and prevents proper cleaning.
Food Code Requirement
Facility must be free of unnecessary items and litter.
Specific Requirements
Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.
CDPH Food Code: Section 6-501.114
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOOD STRAINERS IN POOR REPAIR, LOOSE WIRES NOTED ON STRAINERS, INSTRUCTED TO USE SOUND UTENSILS.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOOD STRAINERS IN POOR REPAIR, LOOSE WIRES NOTED ON STRAINERS, INSTRUCTED TO USE SOUND UTENSILS.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
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