FAIL
Risk 1 (High)
Chgo Voc. C.V.C (H/S) Fails Health Inspection - Chicago School
September 11, 2015
Canvass
License #53011
5
Total Violations
2
Critical
1
Major
2
Minor
Violations Cited by Chicago Health Inspector
5
Violation #17
MAJOR
Violation Details
POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: OBSERVED CHICKEN HAM THAWING OUT IN 1 COMPARTMENT SINK SITTING IN WATER, MANAGER VOLUNTARILY DESTROYED FOOD PRODUCT DURING INSPECTION,INSTRUCTED MANAGER ON PROP[ER PROCEDURES OF THAWING FOOD,SEREIOUS VIOLATION 7-38-005(A)
Why This Matters
Improper thawing allows surface bacteria to multiply while interior remains frozen.
Food Code Requirement
Time/temperature control foods must be thawed safely.
Specific Requirements
Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.
CDPH Food Code: Section 3-501.13
Violation #26
MINOR
Violation Details
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: MUST PROVIDE HOT OR TEMPERED WATER IN THE BOY'S AND GIRL'S WASHROOM ON THE 1ST FLOOR,SERIOUS VIOLATION 7-38-030
Why This Matters
Poor ventilation causes condensation that can drip contaminants into food.
Food Code Requirement
Adequate ventilation required in all areas.
Specific Requirements
Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.
CDPH Food Code: Section 6-304.11
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK FOOD CONTAINERS IN THE REAR STORAGE AREA
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS IN THE REAR AREA NEAR EXIT DOOR AND CLEAN FLOORS IN THE JANITORS CLOSET
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS IN THE REAR AREA NEAR EXIT DOOR AND CLEAN FLOORS IN THE JANITORS CLOSET
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection