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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO REPAIR AND MAINTAIN FAUCET AT HANDSINK IN 3RD FLOOR BOYS WASHROOM.THE METERED FAUCET MUST STAY ACTIVE FOR AT LEAST 15 SECONDS BEFORE NEEDING TO BE REACTIVATED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE TROPICANA REFRIGERATION UNIT LOCATED IN THE SERVING LINE.OBSERVED TURKEY SANDWICHES AT 50.1F,YOGURT AT 46.7 F,MOZZARELLA CHEESE STICKS AT 51.8F,CUT LETTUCE/CUT TOMATO TOSSED SALADS AT 51.3F.INSTRUCTED MANAGER TO MONITOR AND MAINTAIN ALL COLD (TCS) FOODS AT 41F OR COLDER AT ALL TIMES.MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROX.9 LBS OF FOOD WORTH $25.00.PRIORITY VIOLATION 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE TROPICANA REFRIGERATION UNIT LOCATED AT SERVING LINE WITH AN AIR TEMPERATURE OF 57.1F.THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS YOGURTS AND MOZZARELLA CHEESE STICKS.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN THE COOLER AT 41F OR COLDER AT ALL TIMES.THE SAID REFRIGERATION UNIT IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-005.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A TORN DOOR GASKET INSIDE OF THE TROPICANA REFRIGERATION UNIT LOCATED AT SERVING LINE.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER LEAK AT BASE OF THE FAUCET AT 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER LEAK AT BASE OF THE FAUCET AT 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.