De La Salle Institute Gets Conditional Pass on Health Inspection - Chicago School

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND A 0 PPM READING OF CHLORINE AT THE LOW TEMP DISHMACHINE. EMPLOYEE AND I DISCOVERED THAT THE TUBE CONNECTED TO THE MACHINE AND INSIDE OF THE SANITIZING AGENT BOTTLE WAS CUT. MANAGER CALLED ECOLAB TO REPAIR/REPLACE TUBE. INSTRUCTED TO MANUALLY WASH RINSE AND SANITIZE DISHES AND UTENSILS AT THE THREE COMP SINK. MACHINE TAGGED HELD FOR INSPECTION AT THIS TIME; INSTRUCTED TO FAX A LETTER TO 312 746-4240 TO HAVE TAG REMOVED AND RESUME USING MACHINE. CRITICAL VIOLATION 738-030 ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST CLEAN SLICER BLADE AND MAINTAIN AT PREP TABLE. CLEAN BLADE OF CAN OPENER AT PREP TABLE.

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: CLEAN INTERIOR OF MILK AND JUICE COOLER IN FRONT OF SERVING LINE TO REMOVE STICKY RESIDUE.

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 CLEAN FLOORS UNDER AROUND AND BEHIND FRYERS IN KITCHEN. CLEAN FLOORS INSIDE OF WALK-IN COOLER UNDER AND AROUND SHELVES INSIDE OF THE COOLER. CLEAN FLOOR DRAINS UNDER DISHMACHINE AND SINKS TO REMOVE BUILD UP INSIDE OF DRAINS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS UNDER AROUND AND BEHIND FRYERS IN KITCHEN. CLEAN FLOORS INSIDE OF WALK-IN COOLER UNDER AND AROUND SHELVES INSIDE OF THE COOLER. CLEAN FLOOR DRAINS UNDER DISHMACHINE AND SINKS TO REMOVE BUILD UP INSIDE OF DRAINS.

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.