CHRIST THE KING JESUIT COLLEGE PREPARATORY SCHOOL Fails Health Inspection - Chicago School

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD MANAGER CERTIFICATE. THERE IS CURRENTLY NO FOOD PREP TAKING PLACE ON SITE (KITCHEN CLOSED). INSTRUCTED MANAGEMENT THAT THE PERSON IN CHARGE MUST HAVE A VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK WATER TEMPERATURE IN THE GIRLS AND BOYS WASHROOMS ON THE SECOND FLOOR AT 61F - 66F. ALL HANDWASHING SINKS MUST MAINTAIN MINIMUM TEMPERATURE OF 100F AND MAX OF 120F. PRIORITY. 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE HIGH TEMPERATURE DISH MACHINE BROKEN AND UNABLE TO TURN ON/OPERATE. OPERATIONS MANAGER STATES KITCHEN CURRENTLY ONLY USES 3-COMPARTMENT SINK. INSTRUCTED TO CONTINUE USING THE 3-COMP SINK TO WASH, RINSE, AND SANITIZE ALL DISHES, POTS AND PANS, UNTIL MACHINE HAS BEEN SERVICED AGAIN, AND REPAIRED. PRIORITY VIOLATION 7-38-025. DISH MACHINE TAGGED; INSTRUCTED TO CONTACT CDPH FOR REINSPECTION WHEN MACHINE IS REACHING 180F FOR SANITIZING RINSE.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A BURNED OUT LIGHT INSIDE THE WALK-IN FREEZER. MUST REPLACE BULB AND PROVIDE ADEQUATE LIGHTING.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED A BURNED OUT LIGHT INSIDE THE WALK-IN FREEZER. MUST REPLACE BULB AND PROVIDE ADEQUATE LIGHTING.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.