PASS W/ CONDITIONS
Risk 1 (High)
XOCO Gets Conditional Pass on Health Inspection - Chicago Restaurant
July 5, 2012
Complaint
License #1991237
5
Total Violations
2
Critical
2
Major
1
Minor
Violations Cited by Chicago Health Inspector
5
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: (7-38-030) THE HIGH TEMPERATURE DISHMACHINE WAS SANITIZING BETWEEN 150-156F, WHILE RUNNING IT FOR AT LEAST 5-TIMES. INSTRUCTED TO FIX & MAINTAIN AT 180F AT MANIFOLD; & TO USE THE 3-COMP. SINK (QUATS SANITIZER) UNTIL DISHMACHINE IS FIXED.
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 #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: COMPRESSORS OF MOST COOLERS AT FRONT PREP AREA MUST BE FREE OF DUST BUILD-UP.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS BEHIND ICE MACHINE IN BASEMENT NEED DETAILED CLEANING, DUE TO DEBRIS/CLUTTER.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE ICE CREAM/SOFT SERVE MACHINE NEEDS A HOT & COLD WATER SUPPLY TO PROPERLY RINSE & SANITIZE HOPPER. UNIT TAGGED UNTIL WATER LINE IS PROVIDED.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE ICE CREAM/SOFT SERVE MACHINE NEEDS A HOT & COLD WATER SUPPLY TO PROPERLY RINSE & SANITIZE HOPPER. UNIT TAGGED UNTIL WATER LINE IS PROVIDED.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
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