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

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: THE HOT WATER TEMPERATURE IN THE WOMEN'S EMPLOYEE WASHROOM ON THE LOWER LEVEL OUTSIDE OF THE CAFETERIA ONLY REACHED A TEMPERATURE OF 73.6F. WARM OR TEMPERED WATER MUST REACH A MINIMUM TEMPERATURE OF 85F AT ALL TIMES. ENGINEER WAS ONSITE AND ABLE TO PROVIDE HOT WATER (90F) TO THE HANDSINK IN THE WOMEN'S WASHROOM MENTIONED ABOVE. CORRECTED DURING INSPECTION. CRITICAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK FOOD STORAGE CONTAINERS ON THE 8TH FLOOR CULINARY KITCHEN AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE DUST BUILDUP FROM THE ELECTRICAL CORD HANGING FROM THE CEILING OVER THE PREP AREA IN THE KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN CAN OPENER AND HOLSTER ATTACHED TO THE PREP TABLES ON THE 2ND AND 8TH FLOOR CULINARY KITCHENS TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN. MUST DETAIL CLEAN THE LOWER SHELF OF THE 6-DOOR REACH-IN FREEZER TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN THE FLOORS UNDER THE PREP TABLE IN THE REAR ON THE 4TH FLOOR SERVING AREA TO REMOVE WHITE MINERAL SUBSTANE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED COFFEE SLATTER ON THE WALLS UNDER THE REGISTER AND UTENSIL AREA OUTSIDE OF THE KITCHEN ON THE 8TH FLOOR CULINARY KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED COFFEE SLATTER ON THE WALLS UNDER THE REGISTER AND UTENSIL AREA OUTSIDE OF THE KITCHEN ON THE 8TH FLOOR CULINARY KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.