Belding Elementary School Gets Conditional Pass on Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. HOT HOLDING UNIT FOUND WITH AN AMBIENT TEMPERATURE OF 115F WHILE INACCURATE EXTERNAL THERMOMETER READ 240F AND INACCURATE INTERNAL THERMOMETER READ 220F. UNIT TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED/REPLACED AND HOLDS FOOD HOT AT 140F OR ABOVE. CRITICAL VIOLATION 7-38-005(A).

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: FOUND APPROXIMATELY 40 LBS COOKED HOT DOGS IN THE ABOVE MENTION HOT HOLDING UNIT RANGING IN TEMPERATURES BETWEEN 128.4F TO 131.3F. ALL DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $50.00. MANAGER HAS OTHER HOT FOODS AND COLD SANDWICHES TO SERVE STUDENTS. CRITICAL VIOLATION 7-38-0055(A).

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOOD SPILLAGE ON THE FLOOR OF THE WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOOD SPILLAGE ON THE FLOOR OF THE WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.