ADAM CLAYTON POWELL ACADEMY Gets Conditional Pass on Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: INADEQUATE FACILITIES TO MAINTAIN PROPER TEMPERATURES OF MEALS THAT ARE DELIVERED BY FOOD SUPPLIER. FACILITY ONLY HAS ONE WALK-IN COOLER WHICH IS NOT LARGE ENOUGH TO STORE REFRIGERATED MEALS FROM FOOD SUPPLIER UNTIL READY TO RE-HEAT ITEMS FOR LUNCH. INSTRUCTED TO PROVIDE MORE REFRIGERATION OR TO CHANGE THE FOOD DELIVERY TIME SO THAT ALL POTENTIALLY HAZARDOUS FOODS ARE STORED UNDER REFRIGERATION UNTIL RE-HEATED AND SERVED. ALL ITEMS FOUND AT IMPROPER TEMPERATURES DSCARDED. CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: MEALS ON MENU FOR LUNCH TODAY FOUND SITTING OUT AT ROOM TEMPERATURE BETWEEN 50.7F AND 60 5F(BBQ CHICKEN WEDGES, ITALIAN PASTA WITH CHICKEN, PENNE W/ MEATBALLS, AND BROCCOLI). ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES DISCARDED. INSTRUCTED KITCHEN MANAGER TO CHECK PRODUCT TEMPERATURE AT TIME OF DELIVERY TO VERIFY IT IS WITHIN REQUIRED TEMPERATURE RANGE, RECORDS RESULTS DAILY, AND REFUSE ANY PRODUCT NOT AT PROPER TEMPERATURE. CRITICAL VIOLATION 7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN CAN OPENER.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN DUST BUILD-UP FROM FLOOR IN ELECTRICAL ROOM ACROSS FROM CAFETERIA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN DEBIS AND WATER STAINS FROM LIGHT SHIELDS IN 3RD FLOOR SOUTH STUDENT WASHROOM(S).

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN DEBIS AND WATER STAINS FROM LIGHT SHIELDS IN 3RD FLOOR SOUTH STUDENT WASHROOM(S).

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.