Clemente Comm (H/S) Fails Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: AIR TEMPERATURE TAKEN OF THE MIDDLE WALK-IN COOLER IN THE MAIN KITCHEN IS READING 60.9F,THE WALK-IN COOLER WILL BE TAGGED AND INSTRUCTED NOT TO USE COOLER,MUST FAX A LETTER FOR TAG REMOVAL WHEN REPAIRED FAX# 312 746-4240 ATTENTION,SUPERVISOR CITATION ISSUED 7-30-005(A)

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: INTERNAL TEMPERATURE TAKEN OF SOME POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK-IN COOLER WERE RANGING FROM 57.5F TO 59.8F,FOOD ITEMS ARE(1) BULK DELI TURKEY BREAST,HAM,AND (2) BOXES OF BANANA MUFFINS FOOD ITEMS WHERE DENATURED AND DESTROY DURING INSPECTION TOTAL WEIGHT 20LBS TOTAL COST $105.00 CITATION ISUED 7-38-005(A)

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: THE ICE MACHINE ON THE 8TH FLOOR CULLINARY ROOM(801) HAS BLACK SLIMY SUBSTANCE INSIDE MACHINE WHERE THE ICE IS BEING MADE,THE UNIT WILL BE TAGGED AND INSTRUCTED NOT TO USE THE MACHINE,MUST FAX A LETTER FOR TAG REMOVAL WHEN MACHINE HAS BEEN CLEANED AND SANITIZED FAZ# 312 746-4240 ATTENTION,SUPERVISOR CITATION ISSUED 7-38-005(A)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 20 MICE DROPPINGS IN ROOM 212 (PARENT/CONFERENCE ROOM) SCATTERED THROUGHOUT ROOM ON TABLE WHERE COFFEE AND MICRO WAVE SITS AND INSIDE A STORAGE AREA ALONG WALL BASE AND CORNERS MUST CLEAN AND SANITIZE AFFECTED AREAS CITATION ISSUED 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THE 3 COMPARTMENT SINK ON THE 2ND FLOOR CUILLINARY CLASS ROOM TEMPERATURE OF WATER IS READING 91.7F SHOULD BE AT 110.OF MUST REPAIR CITATION ISSUED 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL ALL BULK FOOD CONTAINERS IN THE CUILLINARY CLASS ON THE 8TH FLOOR AND LABEL BULK FOOD CONTAINERS ON THE 2ND FLOOR CUILLINARY CLASS

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT PLATES UNDERNEATH THE COUNTER TOP TABLE IN THE CULLINARY CLASS IN ROOM 801

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DEFROST THE CHEST FREEZERS LOCATED ON THE 8TH FLOOR CUILLINARY CLASS ALSO CLEAN INTERIOR OF OVEN LOCATED ON THE 3ND FLOOR CUILLINARY CLASS

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELD COVERS NEEDED INSIDE BOTH WALK-IN COOLERS AND WALK-IN FREEZER LOCATED IN THE MAIN KITCHEN AREA

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A WORKING THERMOMETER ON OUTSIDE OF THE MIDDLE WALK-IN COOLER ALSO MUST PROVIDE A THERMOMETER INSIDE THE 2 DOOR REACH-IN COOLER LOCATED IN THE CUILLINARY CLASS ON THE 2ND FLOOR

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A WORKING THERMOMETER ON OUTSIDE OF THE MIDDLE WALK-IN COOLER ALSO MUST PROVIDE A THERMOMETER INSIDE THE 2 DOOR REACH-IN COOLER LOCATED IN THE CUILLINARY CLASS ON THE 2ND FLOOR

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.