PASS W/ CONDITIONS
Risk 1 (High)
ANNUNCIATA SCHOOL Gets Conditional Pass on Health Inspection - Chicago School
May 11, 2015
Canvass
License #2046680
2
Total Violations
1
Critical
1
Minor
Violations Cited by Chicago Health Inspector
2
Violation #7
CRITICAL
Violation Details
WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: THE ABOVE HAS NO HOT RUNNING WATER AT THE 3 COMPARTMENT SINK,TEMPERATURE OF WATER 86.9F,SHOULD BE AT LEAST 110.F,INSTRUCTED TO REPAIR
Why This Matters
Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.
Food Code Requirement
Food contact surfaces must be properly washed, rinsed, and sanitized.
Specific Requirements
Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.
CDPH Food Code: Section 4-601.11, 4-702.11
Violation #7
CRITICAL
Violation Details
WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: THE ABOVE HAS NO HOT RUNNING WATER AT THE 3 COMPARTMENT SINK,TEMPERATURE OF WATER 86.9F,SHOULD BE AT LEAST 110.F,INSTRUCTED TO REPAIR
Why This Matters
Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.
Food Code Requirement
Food contact surfaces must be properly washed, rinsed, and sanitized.
Specific Requirements
Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.
CDPH Food Code: Section 4-601.11, 4-702.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection