CAMRAS ELEMENTARY SCHOOL Gets Conditional Pass on Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FACILITIES (REACH IN COOLER IN PREP/COOKING AREA) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE (WITH AN AIR TEMPERATURE OF 53.9F). INSTRUCTED MANAGER, COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. REACH-IN COOLER TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. SEE COMMENTS. 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 POTENTIALLY HAZARDOUS FOODS (GARBANZO BEAN SALAD) AT IMPROPER TEMPERATURE REQUIREMENT OF 54.2F DURING STORAGE INSIDE REACH IN COOLER (AIR TEMPERATURE OF 53.9). INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 2.00 TOTAL WEIGHT 1 LB. CRITICAL VIOLATION 7-38-005 (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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND EXPOSED HAND SINK WITHOUT HAND SOAP AND PAPER TOWEL AVAILABLE BEHIND FRONT SERVICE LINE. INSTRUCTED TO PROVIDE. (JANITOR PROVIDED HAND SOAP AND PAPER TOWEL) CRITICAL VIOLATION 7-38-030

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED A TABLE IS USED AS A BARRIER BETWEEN CUSTOMER AND IN FRONT SERVING LINE. INSTRUCTED TO PROVIDE A PERMANENT BARRIER/DIVIDER BETWEEN FOOD SERVICE LINE AND CUSTOMER AREA AND IT IS LIKELY THAT CONTAMINATION WILL OCCUR.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS IN PREP/DISHWASHING AREA (UNDERNEATH 3 COMPARTMENT SINK AND UNDERNEATH 1 COMPARTMENT SINK NEXT TO DISH MACHINE) WITH EXCESSIVE SLIMY BUILD-UP.-------------MUST CLEAN AND MAINTAIN OPENING WITH FOOD DEBRIS ACCUMULATION UNDERNEATH RADIATOR AROUND DINING AREA/REAR DINING ROOM.

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: NOTED CEILING TILES ABOVE 2ND FLOOR HALLWAY (BY MOP CLOSET) IN POOR REPAIR WITH MISSING AND HEAVY WATER STAINED. INSTRUCTED TO REPLACE AND REPAIR.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED CEILING TILES ABOVE 2ND FLOOR HALLWAY (BY MOP CLOSET) IN POOR REPAIR WITH MISSING AND HEAVY WATER STAINED. INSTRUCTED TO REPLACE AND REPAIR.

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.