CHAPPELL SCHOOL Gets Conditional Pass on Health Inspection - Chicago School

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED ONE OF THE CERTIFIED FOOD MANAGERS EATING IN THE KITCHEN. REVIEWED APPROVED AREAS FOR EMPLOYEES TO CONSUME MEALS.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

PROPER COOLING TIME AND TEMPERATURE - Comments: NOTED IMPROPER COOLING OF COOKED PASTA TO BE REHEATED THE NEXT DAY TO MAKE MACARONI AND CHEESE. PASTA FOUND IN A 3 INCH DEEP METAL PAN TIGHTLY WRAPPED WITH PLASTIC WRAP IN THE REACH-IN COOLER AT 93F. MANAGER STATES THE PASTA WAS COOKED AT 7:45AM WHICH SURPASSED THE TWO HOURS TO COOL TO THE TEMPERATURE OF 70F. REVIEWED THE COOLING PROCESS AND APPROVED METHODS FOR COOLING TCS FOODS. MANAGER DISCARDED THE PASTA. PRIORITY VIOLATION.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

THERMOMETERS PROVIDED & ACCURATE - Comments: INACCURATE INTERNAL THERMOMETER INSIDE THE PRE-K ROOM 110 REFRIGERATION UNIT. INSTRUCTED TO REPLACE.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: SOILED PREP AREA WIPING CLOTHS MUST BE HELD IN THE CONTAINERS OF SANITIZING SOLUTION BETWEEN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: DISPOSABLE DISHWARE PLATES MUST BE STORED INVERTED IN THE PRE-K ROOM TO PREVENT POSSIBLE CONTAMINATION.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: DISPOSABLE DISHWARE PLATES MUST BE STORED INVERTED IN THE PRE-K ROOM TO PREVENT POSSIBLE CONTAMINATION.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.