PASS W/ CONDITIONS
Risk 1 (High)
WHICH WICH Gets Conditional Pass on Health Inspection - Chicago Restaurant
December 9, 2016
Short Form Complaint
License #2068951
3
Total Violations
2
Critical
1
Major
1
Corrected On Site
Violations Cited by Chicago Health Inspector
3
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED, FOOD SARVICE MGR ON SITE NO CERTIFICATE POSTED WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS. 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 #29
CORRECTED
CRITICAL
Violation Details
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT # #1419039 DATED 6-3-15 FOR VIOLATION #45 INSTRUCTED TO PROVIDE ALL FOOD STAFF MEMBERS WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENT FOR THE NEXT ROUTINE INSPECTION. INSTRUCTED MGR TO CORRECT VIOLATION WITHIN GIVEN TIME FRAME SERIOUS CITATION ISSUED 7-42-090
Why This Matters
Specialized processes without proper controls can create deadly toxins like botulism.
Food Code Requirement
Special processes require approved HACCP plans or variances.
Specific Requirements
Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 8-201.14
Violation #29
CORRECTED
CRITICAL
Violation Details
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT # #1419039 DATED 6-3-15 FOR VIOLATION #45 INSTRUCTED TO PROVIDE ALL FOOD STAFF MEMBERS WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENT FOR THE NEXT ROUTINE INSPECTION. INSTRUCTED MGR TO CORRECT VIOLATION WITHIN GIVEN TIME FRAME SERIOUS CITATION ISSUED 7-42-090
Why This Matters
Specialized processes without proper controls can create deadly toxins like botulism.
Food Code Requirement
Special processes require approved HACCP plans or variances.
Specific Requirements
Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 8-201.14
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