CALMECA ACADEMY OF FINE ARTS AND DUAL LANGUAGE Fails Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REACH IN COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE, INTERNAL TEMPERATURE OF 49F. UNIT TAGGED AT THIS TIME AND HELD FOR INSPECTION. INSTD TO UTILIZE OTHER REFRIGERATION ON SITE UNTIL UNIT REPAIRED AND REINSPECTED BY HEALTH DEPT. VIOLATION 7-38-005A CRITICAL.

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 TRAY OF CHICKEN PATTIES AT IMPROPER TEMPERATURE OF 48.9F, YOGURT CONTAINERS (24) AT 48.2F, AND TRAY OF CUT GREENS (ROMAINE SALAD) AT 51.2F IN REACH-IN COOLER THAT IS IN POOR REPAIR. INSTD TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. VIOLATION 7-38-005A CRITICAL. APPROX. 15LBS $50 VALUE.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED TRAY OF CHICKEN PATTIES AT IMPROPER TEMPERATURE OF 48.9F, YOGURT CONTAINERS (24) AT 48.2F, AND TRAY OF CUT GREENS (ROMAINE SALAD) AT 51.2F IN REACH-IN COOLER THAT IS IN POOR REPAIR. INSTD TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. VIOLATION 7-38-005A CRITICAL. APPROX. 15LBS $50 VALUE.

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.