TABLE.

Number and percentage of complaints reported via FoodBorne Chicago and from other sources with subsequent Chicago Department of Public Health (CDPH) inspections, by violation type — Chicago, Illinois, March 2013–January 2014

CDPH violation no.	Health standard	Complaints via FoodBorne Chicago	Complaints from other sources
		No. (%)	No. (%)
Critical violations
V1	All food shall be from sources approved by health authorities and safe for human consumption. Shellfish shall be obtained from an approved source and kept in their original package until sold. Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.	2 (1.5)	17 (0.9)
V2	All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.	10 (7.5)	77 (4.3)
V3	All hot food shall be stored at a temperature of 140°F (60°C) or higher. All cold food shall be stored at a temperature of 40°F (4°C) or less.	18 (13.5)	148 (8.2)
V4	All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.	3 (2.3)	3 (0.2)
V5	No person affected with or carrying any disease in a communicable form or afflicted with boils, infected wounds, sores, acute respiratory infection, or intestinal disorder shall work in any area of a food establishment in any capacity where there is a likelihood of that person contaminating food or food contact surfaces.	1 (0.8)	0 —
V6	All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.	2 (1.5)	24 (1.3)
V7	Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110°F (43°C) to 120°F (49°C) containing an adequate amount of detergent effective to remove grease and solids.	0 —	1 (0.1)
V8	Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180°F (82°C).	3 (2.3)	24 (1.3)
V9	All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.	0 —	28 (1.5)
V10	In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all requirements of the plumbing section of the Municipal Code of Chicago.	0 —	8 (0.4)
V11	Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.	1 (0.8)	30 (1.7)
V12	Adequate and convenient hand washing facilities shall be provided for all employees.	1 (0.8)	36 (2.0)
V13	All necessary control measure shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.	0 —	8 (0.4)
V14	A separate and distinct offense shall be deemed to have been committed for each serious violation that is not corrected upon re-inspection by the health authority.	0 —	3 (0.2)
Serious violations
V15	Food once served to a consumer shall not be re-served, with the exception of packaged food remaining in its original, unopened package.	0 —	0 —
V16	All food should be properly protected from contamination during storage, preparation, display, service, and transportation.	3 (2.3)	46 (2.5)
V17	Thawing frozen food for further processing shall be accomplished by storage in a refrigerator at 40°F (4°C) or less, or by other approved method.	0 —	0 —
V18	All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.	8 (6.0)	259 (14.3)
V19	The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.	3 (2.3)	46 (2.5)
V20	All garbage and rubbish containing food wastes shall, prior to disposal, be stored in metal containers with tight fitting lids and shall be kept covered except when opened for the disposal or removal of garbage.	0 —	0 —
V21	A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.	10 (7.5)	135 (7.5)
V22	All dishwashing machines shall maintain proper water pressure and must be provided with suitable thermometers, chemical test kits, and gauge cocks.	0 —	1 (0.1)
V23	Dishes and other utensils shall be rinsed or scraped to remove gross food particles and other soil before washing.	0 —	0 —
V24	All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health	3 (2.3)	30 (1.7)
V25	Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner.	0 —	2 (0.1)
V26	When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.	0 —	20 (1.1)
V27	In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices.	0 —	1 (0.1)
V28	One copy of the Food Inspection Report Summary must be displayed and visible to all customers.	3 (2.3)	14 (0.8)
V29	A separate and distinct offense shall be deemed to have been committed for each minor violation that is not corrected upon reinspection by the health authority.	5 (3.8)	67 (3.7)