Burke Fails Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF WALK IN COOLER AT 52.1F WITH POTENTIALLY HAZARDOUS PRE-COOKED FOODS STORED INSIDE.A TIME AND TEMPERATURE LOG POSTED ON COOLER BUT NO TEMPERATURE TAKEN TODAY.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A).NO CITATION ISSUED.

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: OBSERVED IMPROPER TEMPERATURES OF PRE-COOKED FOODS STORED INSIDE OF ABOVE MENTIONED WALK IN COOLER SUCH AS PIZZA-51.6,B.B.Q CHICKEN WEDGES 49.1F,BROCCOLI 50.4F,CARROTS 50.1F,CHEESEBURGERS 49.0F.NO TIME AND TEMPERATURE LOG IN FOR TODAY NOTED.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.APPX. 200LBS.$200.(CRITICAL 7-38-005A).NO CITATION ISSUED.

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED NO HOT RUNNING WATER AT ALL HAND SINKS IN STAFF,BOY'S AND GIRL'S TOILET ROOMS AND ALL PRE-K CLASS ROOMS .MUST PROVIDE HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES.(SERIOUS 7-38-030)NO CITATION ISSUED.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM GREASE TRAP AT 3- COMP SINK.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN DUST BUILD UP ON SHELVING UNITS AND CUBBIES IN PRE-K 110 AND CLEAN REFRIGERATOR.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN DEBRI FROM FLOOR IN PREP AREA AND WALK IN FREEZER. MUST REPAIR OR REPLACE LOOSE FLOOR TILES IN PREP AREA NEAR 3- COMP SINK.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SCRAPE AND PAINT PEELING PAINT ON WALLS AND CEILINGS IN PREP AREA.MUST REPAIR OR REPLACE LOOSE WALL BASES IN PREP AREA NEAR WALK IN COOLER AND LUNCH ROOM BEHIND MILK COOLER.MUST SEAL GAP AT WALL BASES IN PRE-K 102 & 103.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNT OUT LIGHT BULB IN PREP AREA AND PRE-K 103.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE LEAKY FAUCET ABOVE 3- COMP SINK IN PREP AREA,LEAKY TOILETS IN 2ND FL. GIRL'S AND BOY'S.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE LEAKY FAUCET ABOVE 3- COMP SINK IN PREP AREA,LEAKY TOILETS IN 2ND FL. GIRL'S AND BOY'S.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.