PASS W/ CONDITIONS
Risk 1 (High)
Burley Elementary Gets Conditional Pass on Health Inspection - Chicago School
May 12, 2011
Canvass
License #22421
2
Total Violations
2
Critical
Inspection Summary
This school was inspected by the Chicago Department of Public Health on May 12, 2011. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER, OR NOR ORIGINAL CITY SANITATION CERTIFICATE POSTED ON PREMISES,WHILE POTENTIALLY HAZARDOUS FOOD(CHICKEN,SWEET POTATOES, VEGETABLE AND MILK) WERE STORED AND SERVED TO CHILDREN. A CERTIFIED FOOD HANDLER MUST BE ON PREMISES AT ALL THE TIME.SERIOUS VIOLATION:7-38-012 H000072170-10
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER, OR NOR ORIGINAL CITY SANITATION CERTIFICATE POSTED ON PREMISES,WHILE POTENTIALLY HAZARDOUS FOOD(CHICKEN,SWEET POTATOES, VEGETABLE AND MILK) WERE STORED AND SERVED TO CHILDREN. A CERTIFIED FOOD HANDLER MUST BE ON PREMISES AT ALL THE TIME.SERIOUS VIOLATION:7-38-012 H000072170-10
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection