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

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 STILL READING 91.7F SHOULD BE AT 11O.OF ,THE ENGINEER IS WAITING FOR A PART TO PUT ON THE WATER PUMP,WILL BE IN ON MONDAY ,HOWEVER THE 3 COMPARTMENT SINK WILL BE TAGGED AND MUST FAX A LETTER FOR TAG REMOVAL WHEN THE 3 COMPARTMENT SINK IS REPAIRED FAX# 312 746-4240 ATTENTION,SUPERVISOR (NO CITATION ISSUED)

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.