PASS W/ CONDITIONS
Risk 2 (Medium)
VANILLE PATTISSERIE Gets Conditional Pass on Health Inspection - Chicago Grocery store
September 29, 2014
Canvass
License #2129404
4
Total Violations
2
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING SOLUTION SUCH AS BLEACH OR QUATERNARY ON PREMISES TO PROPERLY SANITIZE DISHES. DISHES NOTED DRYING AT THE THREE COMPARTMENT SINK. EMPLOYEE PURCHASED AT A STORE DURING THE INSPECTION BLEACH AND DEMONSTRATED THE PROPER METHOD OF WASHING, RINSING AND SANITIZING. CRITICAL CITATION ISSUED. 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 #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES OR A CERTIFIED MANAGER ON SITE. SERIOUS CITATION ISSUED 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 #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE A DIRTY CLOTH TOWEL AS A LINER UNDER DRYING DISHES AT THE THREE COMPARTMENT SINK.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE A DIRTY CLOTH TOWEL AS A LINER UNDER DRYING DISHES AT THE THREE COMPARTMENT SINK.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
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