PASS W/ CONDITIONS
Risk 1 (High)
ZOUP Gets Conditional Pass on Health Inspection - Chicago Restaurant
February 23, 2022
Canvass
License #2689763
2
Total Violations
2
Critical
Violations Cited by Chicago Health Inspector
2
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SOUP AT 4 GALLONS;$40 ) AT IMPROPER HOT HOLDING TEMPERATURES LOCATED IN THE HOT HOLDING UNIT ON THE HOT LINE DURING THE INSPECTION;4 GALLONS OF SOUP AT TEMPERATURES RANGING FROM 110F- 114F. INSTRUCTED TO MAINTAIN A MINNIMUM HOT HOLDING TEMPERATURE OF 135 F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
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 #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SOUP AT 4 GALLONS;$40 ) AT IMPROPER HOT HOLDING TEMPERATURES LOCATED IN THE HOT HOLDING UNIT ON THE HOT LINE DURING THE INSPECTION;4 GALLONS OF SOUP AT TEMPERATURES RANGING FROM 110F- 114F. INSTRUCTED TO MAINTAIN A MINNIMUM HOT HOLDING TEMPERATURE OF 135 F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
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)
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