Chicago Agricultural (H/S) Gets Conditional Pass on Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: HOT HOLDING UNIT IN USE, UNABLE TO MAINTAIN PROPER TEMPERATURE, INTERNAL TEMPERATURE OF 122.2F. FOOD LAB WALK IN COOLER IN USE, UNBLE TO MAINTAIN PROPER TEMPERATURE, INTERNAL TEMPERATURE OF 54F. BOTH UNITS TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. VIOLATION 7-38-005A CRITICAL.

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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES DURING STORAGE AND SERVICE IN HOT HOLDING UNIT: CONTAINER OF CHICKEN TACO MEAT AT 117.5, PIZZA AT 122.2F, BEAN BURRITOS AT 128.9F, QUESADILLAS AT 121.2. ALSO OBSERVED EGGS AT IMPROPER HOLDING TEMPERATURES OF 53.5F IN WALK IN COOLER AT FOOD LAB. ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME. APPROX 1OLBS $100 VALUE. VIOLATION 7-38-005A CRITICAL.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: WALK IN COOLER FLOOR IN FOOD LAB NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO EXPOSED HANDSINK AT FRONT SERVING LINE OR AT STUDENTS PRODUCE PREP AREA WHERE FRUITS/VEGETABLES AT 3-COMPARTMENT SINK ARE WASHED/PREPPED AND OFFERED FOR SALE IN MARKET. INSTD TO PROVIDE EXPOSED HANDSINKS WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO EXPOSED HANDSINK AT FRONT SERVING LINE OR AT STUDENTS PRODUCE PREP AREA WHERE FRUITS/VEGETABLES AT 3-COMPARTMENT SINK ARE WASHED/PREPPED AND OFFERED FOR SALE IN MARKET. INSTD TO PROVIDE EXPOSED HANDSINKS WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.