CHAVEZ MULTICULTURAL Fails Health Inspection - Chicago School

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 15 LBS TACO MEAT , 15 LBS BEANS, 7 LBS DELI MEAT , 4 LBS GARLIC IN OIL, 2.5 LBS VEGETABLE BASE STORED INSIDE 2 DOOR COOLER LOCATED IN PREP AT IMPROPER TEMPERATURES RANGING BETWEEN 50-55F. INSTRUCTED TO HOLD COLD TCS FOODS @41F OR BELOW AND MAINTAIN. PERSON IN CHARGE VOLUNTARILY DISCARDED AT THIS TIME. TOTALING APPROX.. $100. PRIORITY VIOLATION. #7-38-005. NO CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS FOODS (BEANS, GROUND BEEF) STORED IN COOLING UNITS WITHOUT PROPER LABELS. INSTRUCTED TO PROVIDE PROPER DATE MARKING LABELS NOT TO EXCEED 7 DAYS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-005. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 2 DOOR COOLING UNIT STORED IN PREP AREA AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION WHILE STORING TCS FOODS (DELI MEAT, TACO MEAT, BEANS). INSTURCTED TO REPAIR UNIT TO 41F AND BELOW AND MAINTAIN. UNIT TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION. #7-38-005. NO CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE FOLLOWING EQUIPMENT IN NEED OF CLEANING, ALL HEAVY COOKING EQUIPMENT (0VENS) IN PREP AREA WITH EXCESSIVE DRIED ACUUMULATED FOOD DEBRIS ON EXTERIOR SURFACES, INTERIOR MILK COOLER LOCATED IN DINING AREA AS WELL AS 2 DOOR COOLER STORED IN REAR PREP/STORAGE AREA WITH SPILLS AND DRIED FOOD DEBRIS AS WELL AS WIRED SHELVING UNITS THROUGHOUT WALK IN COOLER WITH MOLD LIKE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED HANDSINK LOCATED IN FRONT PREP/SERVICE LINE WITH INSUFICIENT HOT WATER PRESSURE AS REQUIRED FOR PROPER HANDWASHING. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION. #7-38-030 (C). NO CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED HANDSINK LOCATED IN FRONT PREP/SERVICE LINE WITH INSUFICIENT HOT WATER PRESSURE AS REQUIRED FOR PROPER HANDWASHING. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION. #7-38-030 (C). NO CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.