Complaint
Dec 18, 2024
3 recorded violations
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
HANDWASH SINKS IN BOTH THE PREP AREA AND WAREWASHING AREA ARE NOT ACCESSIBLE, AND CUPS IN THE BASIN OF THE PREP AREA HANDWASH SINK, AND MULTIPLE CONTAINERS ARE IN THE BASIN OF THE REAR HANDWASH SINK. FOOD HANDLER/PIC STATES SHE DOES NOT USE THESE SINKS. CUP AND CONTAINERS HAVE BEEN REMOVED AT THIS TIME. DISCUSSED THE IMPORTANCE OF HANDWASHING AT SUCH HANDWASH SINKS AND HAVING BASINS EMPTY AND ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C)
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
CHICKEN AT IMPROPER HOT HOLDING TEMPERATURES OF 124.0F-127.0 IN HOT HOLDING UNIT. CHICKEN DISCARDED AT THIS TIME. APROX 1LB $5 VALUE. INSTD TO MAINTAIN HOT FOODS AT 135F OR ABOVE AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
FLOORS ORIGINALLY A YELLOW IN COLOR ARE HEAVILY STAINED AND BLACK. INSTD TO CLEAN FLOOR AND MAINTAIN FREE OF STAINS/WORN SURFACE
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Dec 18, 2024 · Original Source