Carson (Old) Fails Health Inspection - Chicago School

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES DURING STORAGE: TRAYS OF COOKED BREADED CHICKEN SANDWICHES AT IMPROPER HOLDING/SERVICE TEMPERATURES RANGING FROM 113.0F-132F IN HOT HOLDING UNIT. ALL VOLUNTARILY DISCARDED AND DENATURED. INSTD TO MAINTAIN HOT FOODS AT 140F OR ABOVE AT ALL TIMES. VIOLATION 7-38-005A CRITICAL. APPROX 10LBS $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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO HOT NOR TEMPERED RUNNING WATER UNDER CITY PRESSURE AT HANDSINK IN FOOD STAFF TOILET ROOM (63.4F). INSTD TO PROVIDE PROPER HOT OR TEMPERED RUNNING WATER AT ALL TIMES FOR PROPER HANDSWASHING (85F-100F). VIOLATION 7-38-030 CRITICAL.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NO PEST CONTROL LOGBOOK AVAILABLE. INSTD TO HAVE AVAILABLE AT ALL TIMES. VIOLATION 7-38-020 SERIOUS.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WITH VALID CERTIFICATE. INSTD TO PROVIDE ORIGINAL/VALID CERTIFICATE AT ALL TIMES. VIOLATION -7-38-012A SERIOUS.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: ALL HANDSINKS IN STUDENTS TOILET ROOMS NOT PROPERLY DESIGNED/INSTALLED. HOT WATER IS AT 125F AND ABOVE, UNABLE TO WASH HANDS DUE TO EXTREMELY HOT WATER. INSTD TO CORRECT SAME (TEMPERED WATER AT 85F OR HOT WATER AT 100F). VIOLATION 7-38-030 SERIOUS.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM NOT CORRECTED: 38 NO EXPOSED HANSINK AT ADDITIONAL PREP AREA/SERVING LINE. INSTD TO PROVIDE EXPOSED HANDSINK WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE. FOOD HANDLER CURRENTLY USING AREA TO PREPARE READY TO EAT VEGETABLES AND ALSO SERVING LINE IN SAME AREA. VIOLATION 7-42-090 SERIOUS.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING AND HANGING PAINT FROM CEILING ABOVE EQUIMENT STORAGE RACKS IN PREP AREA. INSTD TO REPAIR AND MAINTAIN SURFACE.

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: PEELING AND HANGING PAINT FROM CEILING ABOVE EQUIMENT STORAGE RACKS IN PREP AREA. INSTD TO REPAIR AND MAINTAIN SURFACE.

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.