Curie Metro. (H/S) Fails Health Inspection - Chicago School

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC WITHOUT ORIGINAL CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO PROVIDE ORIGINAL AND HAVE POSTED.

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.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: PIC WITHOUT ORIGINAL CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. COPIES NOT VALID, INSTD TO PROVIDE ORIGINAL CERTIFICATE AND POST ON SITE. PRIORITY FOUNDATION 7-38-030(C)

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: MISSING SUPPLIES AND PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION 7-38-012.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT RUNNING WATER AT HANDWASH SINKS IN TOILET ROOMS ON WEST SIDE OF BUILIDNG ON 1ST, 2ND AND 3RD FLOORS, CURRENTLY AT 74.8F-75.0F. INSTD TO PROVIDE 100F-120F AT HANDWASH SINKS AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C)

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.

PROPER COLD HOLDING TEMPERATURES - Comments: TURKEY DELI MEAT AT IMPROPER COLD HOLDING TEMPERATURE OF 71.2F IN WALK IN COOLER. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. TURKEY DISCARDED AND DENATURED AT THIS TIME. APPROX 3LBS $10 VALUE. PRIORITY VIOLLATION 7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: TORN DOOR GASKET ON REFRIGERATION UNIT AT 3RD FLOOR SERVICE LINE. INSTD TO REPAIR AND MAINTAIN TIGHT FITTING.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: TORN DOOR GASKET ON REFRIGERATION UNIT AT 3RD FLOOR SERVICE LINE. INSTD TO REPAIR AND MAINTAIN TIGHT FITTING.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.