FAIL
Risk 3 (Low)
WALGREENS #15196 Fails Health Inspection - Chicago Restaurant
December 29, 2011
License-Task Force
License #2114740
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #9
CRITICAL
Violation Details
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER AT 3 COMP SINK IN BOTH PREP STATIONS, INSTRUCTED TO PROVIDE HOT WATER NO LESS THAN 110F AT THE FAUCET. All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER AT 3 COMP SINK IN BOTH PREP STATIONS, INSTRUCTED TO PROVIDE HOT WATER NO LESS THAN 110F AT THE FAUCET
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 #9
CRITICAL
Violation Details
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER AT 3 COMP SINK IN BOTH PREP STATIONS, INSTRUCTED TO PROVIDE HOT WATER NO LESS THAN 110F AT THE FAUCET. All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER AT 3 COMP SINK IN BOTH PREP STATIONS, INSTRUCTED TO PROVIDE HOT WATER NO LESS THAN 110F AT THE FAUCET
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
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