AMUNDSEN HIGH SCHOOL Gets Conditional Pass on Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER AT 56.6F AND AIR TEMPERATURE INSIDE OF THE BAKERY 2 DOOR PREP COOLER AT 51.0F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS. BOTH UNITS WERE TAGGED BY CDPH. INSTRUCTED MANAGEMENT TO MAINTAIN UNITS BELOW 40F. FAX REINSPECTION LETTER TO (312) 746-4240 AFTER UNITS HAVE BEEN REPAIRED. CRITICAL VIOLATION 7-38-005A.

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: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED JUICE BETWEEN 44.7-54.9F, SOFT BOILED EGGS AT 54.6F, MOZZARELLA CHEESE AT 58.2F, SLICED HAM AT 54F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $38. CRITICAL VIOLATION 7-38-005A.

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.

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES - Comments: 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. OBSERVED SEVERAL STUDENT RESTROOMS WITH NO HAND SOAP, PAPER TOWELS, OR HAND DRYING DEVICES. 3RD FLOOR NORTH BOY'S RESTROOM WAS WITHOUT A SOAP DISPENSER. MANAGEMENT REPLACED IT. THE ELECTRIC HAND DRYERS WERE NOT OPERATIONAL IN THE 3RD FLOOR NORTH GIRL'S RESTROOM AND THE BOY'S LOCKER ROOM ON THE 1ST FLOOR. MANAGEMENT PROVIDED PAPER TOWELS TO DRY HANDS. SERIOUS VIOLATION 7-38-030.

Missing allergen information can cause life-threatening reactions.

All food must be properly labeled with required information.

Label with common name; List ingredients and allergens; Date marking for prepared foods; Country of origin for certain foods.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING ITEMS: ALL 3 VENTILATION HOODS AND FILTERS, THE WIRE RACKS INSIDE OF THE WALK-IN COOLER, DUST ON TOP OF THE PIZZA OVEN.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MAINTAIN THE FLOORS DRY AND CLEAN IN THE RESTROOMS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED WATER LEAK AROUND THE GREASE TRAP OF THE BAKERY 2C SINK. MUST REPAIR OR REPLACE. THE LEFT SINK IN THE 3RD FLOOR NORTH GIRL'S RESTROOM IS LEAKING AT THE DRAIN LINE. MUST REPAIR LEAK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED WATER LEAK AROUND THE GREASE TRAP OF THE BAKERY 2C SINK. MUST REPAIR OR REPLACE. THE LEFT SINK IN THE 3RD FLOOR NORTH GIRL'S RESTROOM IS LEAKING AT THE DRAIN LINE. MUST REPAIR LEAK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.