PASS W/ CONDITIONS
Risk 1 (High)
WILL'S NORTHWOODS INN Gets Conditional Pass on Health Inspection - Chicago Restaurant
August 28, 2024
Canvass
License #25671
3
Total Violations
1
Critical
2
Major
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN PREPARATION COOLER IN REAR KITCHEN: BURGERS AT 50.1F, CHICKEN AT 48.9F, MSAUSAGE AT 50.1F, AND EGGS AT 52.3F. MANAGER VOLUNTARILY DISCARDED AND DENATURED ALL ITEMS AT TIME OF INSPECTION. APPROX. 15 LBS WITH A $75 VALUE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED. INSTRUCTED TO MAINTAIN ALL TCS COLD FOODS AT 41F OR BELOW AT ALL TIMES.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASH GUARD AT THE HAND SINK IN THE REAR PREPARATION AREA. INSTRUCTED TO PROVIDE SPLASH GUARD ON LEFT SIDE TO PREVENT AGAINST POTENTIAL SOURCES OF CONTAMINATION.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASH GUARD AT THE HAND SINK IN THE REAR PREPARATION AREA. INSTRUCTED TO PROVIDE SPLASH GUARD ON LEFT SIDE TO PREVENT AGAINST POTENTIAL SOURCES OF CONTAMINATION.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
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