OBSERVED ALL HOT AND COLD HOLDING EQUIPMENT NOT PROPERLY SECURED. INSTRUCTED TO PROPERLY SECURE ALL EQUIPMENT AS DESCRIBED IN THE CITY OF CHICAGO'S MOBILE FOOD VENDOR AND SHARED KITCHEN RULE #7.
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.
6-501.13 OBSERVED THE FLOORS THROUGHOUT WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN ALL.
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.
Official record from Chicago Department of Public Health, Sep 25, 2024 · Original Source
License Re-Inspection
Aug 17, 2024
Fail
5 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED ONE OF THREE HOT HOLDING UNITS NOT MAINTAINING AN ADEQUATE HOT HOLDING TEMPERATURE. AT THE TIME OF THE INSPECTION, THE HOT HOLDING UNIT IS 116F. INSTRUCTED TO MAINTAIN 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
4-301.11 OBSERVED RICE COOKER AND OVEN ON SITE UNABLE TO MAINTAIN PROPER TEMPERATURE OR REMAIN ON, POWER SUPPLY CONTINUOUSLY TURNS UNITS OFF. INSTD TO HAVE ALL EQUIPMENT ON AND ABLE TO MAINTAIN PROPER TEMPERATURES. PRIORITY VIOLATION 7-38-005.
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.
OBSERVED ALL HOT AND COLD HOLDING EQUIPMENT NOT PROPERLY SECURED. INSTRUCTED TO PROPERLY SECURE ALL EQUIPMENT AS DESCRIBED IN THE CITY OF CHICAGO'S MOBILE FOOD VENDOR AND SHARED KITCHEN RULE #7.
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.
5-402.13 OBSERVED WASTE WATER DRAINING PROFUSELY FROM WASTE WATER RETENTION TANK ONTO GROUND AND SURROUNDING AREA. INSTD TO REPAIR AND HAVE WASTE WATER CONTAINED IN WASTE WATER RETENTION TANK AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C)
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
FLOOR THROUGHOUT WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN
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.
Official record from Chicago Department of Public Health, Aug 17, 2024 · Original Source
License
Aug 15, 2024
Fail
9 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
4-301.11 OBSERVED INADEQUATE COLD-HOLDING CAPACITIES FOR THE MENU PROVIDED. INSTRUCTED TO PROVIDE ADDITIONAL COLD HOLDING CAPACITIES THAT ARE SUFFICIENT FOR THE OPERATION. OBSERVED A STYROFORM CAMBRIO ON THE MFP THAT IS NOT MECHANICALLY OPERATED. INSTRUCTED TO REMOVE AND ONLY USE MECHANICAL EQUIPMENT. PRIORITY VIOLATION 7-38-005.
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.
OBSERVED ALL HOT AND COLD HOLDING EQUIPMENT NOT PROPERLY SECURED. INSTRUCTED TO PROPERLY SECURE ALL EQUIPMENT AS DESCRIBED IN THE CITY OF CHICAGO'S MOBILE FOOD VENDOR AND SHARED KITCHEN RULE #7.
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.
5-103.11(B) OBSERVED INADEQUATE HOT WATER ON THE MFP. OBSERVED HOT WATER ONLY REACHING 77F AT THE HAND WASHING SINK AND THE 3-COMPARTMENT SINK. INSTRUCTED TO MAINTAIN ADEQUATE HOT WATER (AT LEAST 110F AT THE 3-COMPARTMENT SINK AND AT LEAST 100F AT THE HAND WASHING SINK) AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.12 OBSERVED NO HAND DRYING PROVISION PROVIDED AT THE HAND WASHING SINK. INSTRUCTED TO PROVIDE A HAND DRYING PROVISION (SUCH AS PAPER TOWELS) AT THE HAND WASHING SINK 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.
3-501.16 OBSERVED ONE OF THREE HOT HOLDING UNITS NOT MAINTAINING AN ADEQUATE HOT HOLDING TEMPERATURE. AT THE TIME OF THE INSPECTION, THE HOT HOLDING UNIT WAS ONLY MAINTAINING 108F-124F. INSTRUCTED TO MAINTAIN 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005.
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.
5-101.11 OBSERVED THE MFP DID NOT OBTAIN A COMMISSARY AGREEMENT; THEREFORE, THE MFP HAS NO PROOF OF AN APPROVED POTABLE WATER SYSTEM TO FILL THE FRESH WATER TANK. INSTRUCTED TO PROVIDE. PRIORITY VIOLATION 7-38-030(C).
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO TAKE TEMPERATURES OF COLD AND HOT FOODS PROPERLY. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
5-402.13 OBSERVED NO COMMISSARY AGREEMENT (SIGNED BY BOTH PARTIES) PROVIDED; THEREFORE, THE MFP DOES NOT HAVE AN APPROVED SOURCE OF PROPER WASTEWATER DISPOSAL. INSTRUCTED TO PROVIDE PROOF OF PROPER AND ADEQUATE WASTEWATER DISPOSAL BY PROVIDING AN APPROVED COMMISSARY AGREEMENT. PRIORITY VIOLATION 7-38-030(C).
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.13 OBSERVED THE FLOORS THROUGHOUT WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN ALL.
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.