Food code section 20

Proper cooling time and temperature

The 50th most-cited section of Chicago's food code over the last year.

Times cited70.0% of all citations

Inspections7carried this citation

Ended in a fail—too few inspections to rate

Rank#50of 58 sections in use

Citations by month

OctDecFebAprJunAugOct

Counted over Oct 14, 2025 to Oct 14, 2026. Inspection volume moves with the city's own scheduling, so a rise here is not necessarily a decline in standards.

Section numbers moved in 2018. Chicago renumbered its food code that July, so the same section number means something different in older inspections. Everything on this page is drawn from the last year only.

Recently cited

Manchu Wok11601 W Touhy Ave · Restaurant
5 months agoConditional
1. 20
  Proper cooling time and temperature
  Observed cooling chicken held at an inadequate temperature of 89 f. Temperature logs provided indicated chicken was made 2 hours and 50 minutes prior. Instructed manager to ensure food goes from 135 to 70 f within the first two hours. Manager discarded 20 pounds of chicken ($100) priority violation 7-38-005 citation. Issued.
2. 49
  Non-food/food contact surfaces clean
  Observed mineral build up on interior of ice machine. Instructed manager to clean and maintain.
Hoe Toy Chop Suey8601 S Stony Island Ave · Restaurant
5 months agoConditional
1. 15
  Food separated and protected
  3-302.11 observed a cardboard container of raw eggs being stored directly on top of cooked and cooled chicken. Instructed to always store raw animal foods under any ready to eat foods in order to prevent any possible contamination. Manager removed eggs and place the eggs on the bottom shelf during the inspection. Priority violation. Citation issued 7-38-005.
2. 20
  Proper cooling time and temperature
  3-501.14 observed inadequate cooling of tcs foods. Observed a container of cooked beef being cooled by room temperature only. At the time of the inspection said tcs foods were at 140f. Manager could not provide a cooling log. Instructed to always properly cool all tcs foods by portioning the foods into smaller containers and placing those smaller containers in an ice bath. Proper cooling should be from 135f to 70f within 2 hours and from 70f to 41f within 4 hours. Priority violation. Citation issued under violation #22.
3. 22
  Proper cold holding temperatures
  3-501.16 observed cold tcs foods at inadequate cold holding temperatures located on the middle shelf of a prep table; observed about 20 lbs of cooked shrimp at 61f, about 10 lbs of cooked beef at 50f, about 15 lbs of cooked chicken at 93f and about 10 lbs of raw bean sprouts at 57f. Instructed to always maintain all cold holding tcs foods at 41f or below at all times. Manager discarded said tcs foods during the inspection. Priority violation. Citation issued 7-38-005.
4. 23
  Proper date marking and disposition
  3-501.17 observed cooked and cooled tcs foods (cooked chicken wings, cooked shrimp) in the walk in cooler for more than 24 hours without a label containing the product's discard date. Instructed to label all ready to eat tcs foods with the discard date not exceedingly more than 7 days. Day one must be the day the product was made. Priority foundation. Citation issued 7-38-005.
5. 37
  Food properly labeled; original container
  3-302.12 observed spices (msg, sugar, salt, chili oil etc) out of the original packaging and in containers without product name labels located by the wok station. Instructed to provide product name labels for all foods that are out of the original packaging.
6. 40
  Personal cleanliness
  2-402.11 observed a female food handler in the food prep area without an adequate hair restraint such as a hair net or a cap. Instructed to provide adequate hair restraints for all food handlers.
7. 43
  In-use utensils: properly stored
  3-304.12 observed scoops being stored directly in the ready to eat food containers (inside of the rice hot holding unit). Instructed to store all scoops properly at all times.
8. 45
  Single-use/single-service articles: properly stored & used
  4-502.13 observed the facility storing cooked and cooled tcs foods inside of single service cardboard boxes both in the 2 door refrigerator and in the walk in cooler and storing cooked foods and cooked/uncooked rice in single use containers in the food prep area and in the walk in cooler. Instructed to only use food grade containers to store all foods and do not reuse cardboard boxes or single use containers to store any foods.
9. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  6-501.18 observed the men's room with a foul smell and toilet and washbowl not clean. Instructed to detail clean men's toilet room and maintain.
10. 55
  Physical facilities installed, maintained & clean
  6-501.12 observed accumulated grease food and dirt debris under the wok station. Instructed to clean.
Del Seoul2568-2570 N Clark St · Restaurant
6 months agoConditional
1. 20
  Proper cooling time and temperature
  Noted improper cooling of cooked eggs in an open cooks line cooler. Manager states the eggs were cooked 1 1/2 hours earlier. Eggs temperature at 77.9f. Instructed to remove, properly cool in a shallow pan. Reviewed cooling temperature requirements of cooling to 70.f within 2 hours then to 40.f within 4 hours before holding cold in a service cooler. Priority violation. See violation #22 for citation.
2. 22
  Proper cold holding temperatures
  Observed prepared, prepackaged tcs foods held in a display grab and go cooler at improper temperatures.cooked mushroom & noodle at 53f, packaged soups at 48.7f. All discarded. Priority violation 7-38-005 citation issued.
3. 33
  Proper cooling methods used; adequate equipment for temperature control
  Facilities unable to maintain adequate temperature. Display cooler noted at 50.3f with food such as cooked mushroom and noodles at 53f. Cooler tagged held for inspection and must not use until repaired, maintains a temperature of 41f or below and c.d.p.h contacted for tag removal. Priority violation 7-38-005 citation issued.
4. 38
  Insects, rodents, & animals not present
  Noted an open 1 inch gap along the bottom threshold of the south rear exit screened door leading to the alley. Instructed to provide a tight fitting seal.
5. 39
  Contamination prevented during food preparation, storage & display
  Box freezer in the west basement where the grease trap is located noted stored under waste water piping and no smooth, cleanable ceiling. Must remove or provide a smooth cleanable ceiling and encase waste water piping.
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must not use cardboard box as a storage container for stored cleaning agents in the front cashier area. Must be washable.----cooks line prep cooler cutting board in poor repair, damaged by fire and melted on two sides. Instructed to replace.
7. 49
  Non-food/food contact surfaces clean
  Must not use cardboard as liner for shelving throughout.
8. 55
  Physical facilities installed, maintained & clean
  All unnecessary items stored throughout the west basement such as piled wood must be removed from the premises.
9. 55
  Physical facilities installed, maintained & clean
  Must not use cardboard as matting for floors under the rubber mats.----hole in the basement ceiling and wall at the entrance to the refrigeration storage. Instructed to seal.----raw wooden wall in the basement hallway between basements. Must paint/seal to be smooth and cleanable.----excessive debris on the floor under the basement stored to go containers. Must clean and maintain.
Mariano's #85162112 N Ashland Ave · Grocery Store
6 months agoFail
1. 16
  Food-contact surfaces: cleaned & sanitized
  Interior of the bar ice machine dirty. Instructed to clean and maintain.
2. 16
  Food-contact surfaces: cleaned & sanitized
  Noted the bar high temperature dishwashing machine not properly sanitizing while glassware was being washed. Final rinse temperature noted at 160.f on the external thermometer. Machine tagged held for inspection and must not use until repaired and maintains a final temperature of 180.f or greater. Priority violation 7-38-025 citation issued.
3. 20
  Proper cooling time and temperature
  Noted approximately 20 lbs whole chickens each in their original plastic containers used for selling in hot holding display improperly cooling inside the cooking prep tall reach-in cooler from the previous day at improper temperatures of 47.8f and 49.2f. All discarded. Reviewed proper cooling methods and time/temperature requirements. Priority violation 7-38-005 citation issued.
4. 21
  Proper hot holding temperatures
  Noted cooked chicken in the hot holding buffet at 111.9f and cooked chicken inside the kitchen hot holding unit at 128.1 & 124.3f. All discarded. Priority violation. The the above violation #20 for citation.
5. 36
  Thermometers provided & accurate
  Must provide an internal thermometer for the hot food prep hot holding unit or repair the external thermometer on the unit.
6. 43
  In-use utensils: properly stored
  Noted a food encrusted deli prep area table top can opener. Must be cleaned after each use.
7. 48
  Warewashing facilities: installed, maintained & used; test strips
  No irreversible registering temperature indicator on site for the high temperature dish washing machine at the bar. Must provide priority foundation violation 7-38-005 citation issued.
8. 49
  Non-food/food contact surfaces clean
  Noted a dirty metal garbage cart in the deli prep area. Instructed to clean and maintain.-----must not use paper towels as liner for shelving at the bar.
9. 49
  Non-food/food contact surfaces clean
  Must not use plastic wrap as a wrapping guard on the lids of the bulk foods at the sushi prep area. Instructed to remove.
10. 55
  Physical facilities installed, maintained & clean
  Noted dirty and unused equipment in the bakery and hot food prep areas must be removed from the premises.
11. 55
  Physical facilities installed, maintained & clean
  Blackened, moldy wall caulking at the three compartment sinks in bakery and hot food prep. Must be removed or replace.-----missing ceiling tile above the closet utility service sink. Instructed to replace.
12. 60
  Previous core violation corrected
  Previous core violations from 7-15-25 report #2620609 not corrected. #47- noted some use of milk crates for elevation at some parts of the store including dry storage area. Instructed not to use milk crates for elevation to prevent hiding places for pest. Must provide appropriate shelving for storage. All food items must also be stored 6" away from the wall.#51-: noted leakage at the faucets of the hand washing sink and the prep sink at the hot food kitchen area. Instructed to repair and maintain.#55- instructed to clean and maintain floors along wall base and underneath equipment especially underneath cooking equipment. Must also clean and maintain spill on wall behind the grill at same. Priority foundation violation 7-42-090 citation issued.
Kaze Sushi & Thai5957 W Belmont Ave · Restaurant
9 months agoConditional
1. 20
  Proper cooling time and temperature
  Observed improper cooling with an internal temperature of cooked shrimp at 93f in walk in cooler at approximately 2:20 pm. Person in charge states shrimp was cooked at 12 pm. Also observed cooked chicken found at 84f in walk in cooler while cooling down at approximately 2:20 pm. Chicken was cooked at 12 pm. Cooked time/temperature control for safety foods must be cooled within 2 hours from 135f to 70f within 2 hours and within a total of 6 hours from 135f to 41f or below. Priority violation. 7-38-005. Citation issued. Food weighing approximately 5 lbs approx. Cost $25.00.
2. 37
  Food properly labeled; original container
  Observed sauces stored in bottles at sushi prep station without any label. Must label with common name to properly identify.
3. 55
  Physical facilities installed, maintained & clean
  Observed minor food debris on floor at main prep line. Must clean and maintain.
4. 56
  Adequate ventilation & lighting; designated areas used
  Observed very dim light(far left) at ventilation hood. Must provide adequate lighting.
Shattaz Jerk Bar & Grill INC.3109-3113 W Irving Park Rd · Restaurant
11 months agoConditional
1. 20
  Proper cooling time and temperature
  Observed the following tcs food items did not cool at adequate time and temperatures: cooked chicken at 47.6f, cooked beef at 46.6f, cooked pasta at 54.0f in the walk-in cooler. Walk-in cooler equipment at adequate temperature for cold-holding, person-in-charge states items were prepared at approximately 10:00 pm on 11/12/2025 and were wrapped tightly before placing into refrigeration. Instructed to denature and discard tcs food items that did not cool properly, and to cool tcs items using adequate cooling methods to ensure items cool from 135.0f to 70.0f within 2 hours and from 70.0f to 41.0f or below within 4 hours, for a total of 6 hours. Approximately 90 lbs of food valued at approximately $350.00 discarded on-site. Person-in-charge denatured and discarded listed tcs food items on-site at time of inspection. Priority violation. 7-38-005 citation issued.
2. 37
  Food properly labeled; original container
  Observed bulk dry food storage containers in the rear dry storage area not labeled with the name of the food stored. Instructed to label all bulk dry food containers with the common name of the food stored and maintain at all times.
3. 49
  Non-food/food contact surfaces clean
  Observed food- and nonfood-contact surfaces of large oven in the main kitchen area to be heavily-soiled with encrusted grease deposits. Instructed to clean food- and nonfood-contact surfaces of cooking equipment with adequate cleaning materials and at adequate frequency to prevent build up of encrusted grease deposits and maintain.
4. 56
  Adequate ventilation & lighting; designated areas used
  Observed build up of grease and dust debris along ventilation hood filters and adjacent walls and ceiling. Instructed to clean ventilation hood and physical facilities and maintain ventilation hood system of adequate number and capacity to prevent accumulation of grease, dust debris, and other soils on adjacent wall and ceiling surfaces.
Hilltop Family Restaurant2800 W Foster Ave · Restaurant
11 months agoConditional
1. 16
  Food-contact surfaces: cleaned & sanitized
  Noted the chlorine chemical dish washing machine not dispensing sanitizer while dishes being washed. 0 ppm chlorine noted after several attempts. Machine tagged held for inspection and must not use until repaired, properly dispenses chlorine sanitizer and c.d.p.h contacted for re-inspection and tag removal. Instructed to set the three compartment sink to wash, rinse and sanitize and re-wash all dishes. Priority violation 7-38-025 citation issued.
2. 16
  Food-contact surfaces: cleaned & sanitized
  Some interior areas of the ice machines ice shoot in need of cleaning. Must clean and maintain.
3. 20
  Proper cooling time and temperature
  Observed improper cooling of tcs cooked potatoes in the walk-in cooler. Cooked potatoes inside a tightly covered deep plastic pan at 98.9f. Potatoes cooked in the morning at 8:30am exceeding the 2 hours to cool down to 70f, then an additional 4 hours to 40f. Reviewed proper cooling methods and temperature requirements for cooling. Instructed to reheat potatoes to 165f then start the cooling process again. Priority violation 7-38-005. See violation #21 for citation.
4. 21
  Proper hot holding temperatures
  Noted approximately 3 lbs cooked sausage on the stove top being held hot at an improper temperature of 103.6f. Reviewed proper hot holding temperature requirements for tcs foods. Sausage discarded. Priority violation 7-38-005 citation issued.
5. 37
  Food properly labeled; original container
  All bulk food not stored in the original containers must be labeled with the product common name.
6. 41
  Wiping cloths: properly used & stored
  Prep area wiping cloths must be held in a container with a sanitizing solution between use.
7. 49
  Non-food/food contact surfaces clean
  Must not use cardboard as liner under the electric slicer.
8. 51
  Plumbing installed; proper backflow devices
  Noted very low hot water pressure and low stream of hot water in the mens washroom. Must provide a greater water flow for hot water.
9. 55
  Physical facilities installed, maintained & clean
  Water damaged ceiling tiles in the rear dry food storage room. Must replace.----dirty floors along baseboards in the rear dry food storage room. Must clean and maintain.
10. 56
  Adequate ventilation & lighting; designated areas used
  Missing light shields in the rear dry foods storage room. Must replace.
11. 57
  All food employees have food handler training
  Noted expired food handler certificate for cook on site. Instructed to provide valid food handler certificates for all required employees.

The newest inspections carrying this citation, with the inspector's own note. The cited line is highlighted.