PASS W/ CONDITIONS
Risk 3 (Low)
Walgreens # 02340 Gets Conditional Pass on Health Inspection - Chicago Grocery store
November 18, 2013
Canvass
License #1493574
2
Total Violations
1
Critical
1
Minor
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: OBSERVED THE HIGH TEMPERATURE DISHMACHINE NOT OPERATING PROPERLY AND MAINTAINING A FINAL RINSE TEMPERATURE ABOVE 180F. THE DISHMACHINE WOULD NOT RUN A FULL WASH AND SANITIZE CYCLE DURING THE INSPECTION. MANAGEMENT INSTRUCTED TO REPAIR THE MACHINE SO THAT IT MAINTAINS A FINAL RINSE TEMPERATURE ABOVE 180F. THE COFFEE MACHINE AND ICEE MACHINE WERE TURNED OFF BY MANAGEMENT AND TAGGED HELD FOR 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: OBSERVED THE HIGH TEMPERATURE DISHMACHINE NOT OPERATING PROPERLY AND MAINTAINING A FINAL RINSE TEMPERATURE ABOVE 180F. THE DISHMACHINE WOULD NOT RUN A FULL WASH AND SANITIZE CYCLE DURING THE INSPECTION. MANAGEMENT INSTRUCTED TO REPAIR THE MACHINE SO THAT IT MAINTAINS A FINAL RINSE TEMPERATURE ABOVE 180F. THE COFFEE MACHINE AND ICEE MACHINE WERE TURNED OFF BY MANAGEMENT AND TAGGED HELD FOR 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