ANNIE KELLER GIFTED SCHOOL Gets Conditional Pass on Health Inspection - Chicago School

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK IN SERVING AREA. INSTRUCTED TO INSTALL HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN SERVING AREA. PRIORITY FOUNDATION 7-38-030(C)

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 THE FOLLOWING STORED AT IMPROPER TEMPERATURE IN WALK-IN COOLER:15 CASES OF PRAIRIE FARM FAT FREE MILK, 1% MILK AND CHOCOLATE MILK WITH USE BY DATES 3-3-19 AND 3-10-19 AT 48.6F-51.2F, BEEF BROTH 50.4F, CHICKEN HAM 49.6F, TURKEY HAM 49.5F, YOGURT 49.6F, SOUR CREAM 48.9F, RAW CHICKEN 46.4F-47.1F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $235 OF PRODUCT. ALL COLD FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE. 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 WALK-IN COOLER NOT MAINTAINING PROPER TEMPERATURE 48.2F-53.6F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN 41F OR BELOW. WALK-IN COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. 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 MILK CRATES USED FOR SHELVING IN WALK-IN FREEZER AND PAPER GOOD/LINEN STORAGE. INSTRUCTED MANAGER TO PROVIDE SMOOTH AND EASY CLEANABLE SHELVING FOR STORAGE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PAPER/LINEN STORAGE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PAPER/LINEN STORAGE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.