PASS W/ CONDITIONS
Risk 2 (Medium)
THE WORM HOLE Gets Conditional Pass on Health Inspection - Chicago Restaurant
November 13, 2017
Canvass
License #2021937
2
Total Violations
1
Critical
1
Major
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: LOW TEMPERATURE DISH MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (OPPM CHLORINE) AT TIME OF INSPECTION: THE DISH MACHINE MUST SANITIZE BETWEEN 50-100PPM CHLORINE AT ALL TIMES. MACHINE WAS TAGGED AND CANNOT BE USED UNTIL IT REPAIRED AND PROPERLY SANITIZING AND RE-INSPECTED BY CDPH TO VERIFY ADEQUATE SANITIZING LEVELS. INSTRUCTED TO USE THE 3-COMPARTMENT SINK TO PROPERLY WASH,RINSE, AND SANITIZE EQUIPMENT. 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: LOW TEMPERATURE DISH MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (OPPM CHLORINE) AT TIME OF INSPECTION: THE DISH MACHINE MUST SANITIZE BETWEEN 50-100PPM CHLORINE AT ALL TIMES. MACHINE WAS TAGGED AND CANNOT BE USED UNTIL IT REPAIRED AND PROPERLY SANITIZING AND RE-INSPECTED BY CDPH TO VERIFY ADEQUATE SANITIZING LEVELS. INSTRUCTED TO USE THE 3-COMPARTMENT SINK TO PROPERLY WASH,RINSE, AND SANITIZE EQUIPMENT. 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