Beasley 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 walk in cooler maintain at improper temperature of 44.8f-43.8f.REQUIRED TEMPERATURE IS 40F OR BELOW. WALK IN COOLER WILL BE TAGGED HELD FOR INSPECTION,MUST NOT USE.MUST STORE ANY INCOMING FOODS IN ADDITIONAL UNITS ON PREMISES THAT IS 40F OR BELOW.MUST HAVE UNIT SERVICE.FAX LETTER,RECEIPT TO CDPH BEFORE USING TO HAVE TAG REMOVED. CRITICAL CITATION ISSUED 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.POTENIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. MILK-46.5-43.8F,TURKEY LUNCHMEAT/READY TO EAT MEATS-45.4F,VARIETY JUICE-43.2F(BOX READS REFRIGERATE 32F-38F). MILK BY BAREMANS-LOWFAT,FAT FREE -1,500,2-PANS TURKEY LUNCHMEAT,3 CASES OF JUICE,TOTAL COST $400.00. MUST KEEP MILK DATED 3/7/2011,3/18/2011 IN COOLER FROM YESTERDAY UNTIL MILK EXPIRES. CRITICAL CITATION ISSUED 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees.OBSERVED STUDENTS FROM ROOM 175 NOT ABLE TO DRY HANDS. NO PAPER TOWELS AND HAND DRYING DEVICE BROKEN,NOT WORKING IN GIRLS WASHROOM-NORTH 1ST FL. SPOKE WITH ASST PRINCIPAL CONCERNING ASST ENGINEER TO PUT PAPER TOWELS IN WASHROOM FOR STUDENTS/NORTH WASHROOM 1ST FLOOR.CDI-CRITICAL CITATION ISSUED.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.CLEAN/REMOVE DUST IN CEILINGS IN ALL FOOD AREAS,KITCHEN PREP SERVING AREAS-A,BC,D OVER TABLES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.CLEAN/REMOVE DUST IN CEILINGS IN ALL FOOD AREAS,KITCHEN PREP SERVING AREAS-A,BC,D OVER TABLES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.