Barry Gets Conditional Pass on Health Inspection - Chicago School

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED INADEQUATE WASHING OF DISHES. NO SANITIZER IN THE THIRD COMPARTMENT OF THE THREE COMPARTMENT SINK WHILE SET-UP AND DISHES SUCH AS UTENSILS, PLATES AND TRAYS, FOUND IN THE SET WASH BASIN. QUATERNARY SANITIZER ATTACHED TO SINK FOUND EMPTY. MANAGEMENT ADDED SANITIZER TO THE SET SINK DURING THE INSPECTION. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED READY TO EAT NACHO CHIPS NOT PROTECTED DURING PREPARATION. THREE TRAYS OF PREPARED INDIVIDUAL PAPER BASKETS OF NACHO CHIPS ON DIRTY LUNCHROOM TABLES UNCOVERED AND UNATTENDED. INSTRUCTED ALL FOODS MUST BE PREPARED FOR SERVICE IN THE FOOD PREPARATION AREA AND COVERED OR PROTECTED AT ALL TIMES BEFORE SERVING. MANAGEMENT REMOVED FROM THE PUBLIC LUNCH ROOM. SERIOUS VIOLATION 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED READY TO EAT NACHO CHIPS NOT PROTECTED DURING PREPARATION. THREE TRAYS OF PREPARED INDIVIDUAL PAPER BASKETS OF NACHO CHIPS ON DIRTY LUNCHROOM TABLES UNCOVERED AND UNATTENDED. INSTRUCTED ALL FOODS MUST BE PREPARED FOR SERVICE IN THE FOOD PREPARATION AREA AND COVERED OR PROTECTED AT ALL TIMES BEFORE SERVING. MANAGEMENT REMOVED FROM THE PUBLIC LUNCH ROOM. SERIOUS VIOLATION 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.