BENNETT Gets Conditional Pass on Health Inspection - Chicago School

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-010.

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.

FOOD RECEIVED AT PROPER TEMPERATURE - Comments: 3-202.11 OBSERVED TCS FOOD RECEIVED AND PLACED IN THE WALK IN COOLER, WHEN INSPECTOR #216 MEASURED THE TEMPERATURE OF THE FOOD THAT WAS PLACED IN THE WALK IN COOLER, SAID TCS FOODS WERE RANGING FROM 69F-74F AT THE TIME OF THE INSPECTION. INSTRUCTED TO ALWAYS VERIFY ADEQUATE TEMPERATURES OF TCS FOODS UPON DELIVERY AND REJECT ANY TCS FOODS THAT ARE NOT AT 41F OR BELOW. PRIORITY FOUNDATION 7-38-005.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16 OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN THE WALK IN COOLER; OBSERVED ABOUT 25 LBS OF COOKED PULLED PORK WITH VEGETABLES AT 69F, ABOUT 25 LBS OF COOKED PASTA WITH MARINARA SAUCE AT 74F AND ABOUT 25 LBS OF YOGURT AT 52F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. FOOD HANDLER DISCARDED SAID TCS FOODS DURING THE INSPECTION. 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: 4-301.11 OBSERVED THE WALK IN COOLER, WITH TCS FOODS INSIDE, AT AN INADEQUATE TEMPERATURE OF 50F DURING THE INSPECTION. INSTRUCTED TO REPAIR AND ALWAYS MAINTAIN 41F OR BELOW FOR ALL REFRIGERATION UNITS AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED FOR TCS FOODS. 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11 OBSERVED THE CONDENSER LEAKING ONTO BOXES OF PRODUCT LOCATED IN THE WALK IN COOLER. INSTRUCTED TO REPAIR AND DO NOT ALLOW CONDENSER TO LEAK IN ORDER TO PREVENT AN POSSIBLE CONTAMINATION OF FOODS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11 OBSERVED THE CONDENSER LEAKING ONTO BOXES OF PRODUCT LOCATED IN THE WALK IN COOLER. INSTRUCTED TO REPAIR AND DO NOT ALLOW CONDENSER TO LEAK IN ORDER TO PREVENT AN POSSIBLE CONTAMINATION OF FOODS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.