Dirksen Elementary School Gets Conditional Pass on Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND WALK IN COOLER AT IMPROPER TEMPERATURE 49.5 F ,CRITICAL VIOLATION,CITATION ISSUED,MANAGER CALLED TECHNICIAN TO FIX THE COOLER,IT MUST BE 40F OR BELOW, TAGGED COOLER ,INSTRUCTED NOT TO USE COOLER,MUST FAX LETTER TO CDPH 312-746-4240 WHEN COOLER HAS BEEN FIXED;OTHER FOODS LIKE WHOLE FRUITS AND VEGETABLES WERE TRANSFERRED TO ANOTHER COOLER

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: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,MILK 47.6F,CHOCO MILK 46.9F(700 PCS OF 1/2 PINT),AMERICAN CHEESE 46.4F-15 LBS,YOGURT 48.7F-48 PCS OF 4 OZ EACH ,MANAGER CALLED BOB'S DAIRY COMPANY TO PICK UP THE MILK AND CHOCO MILK-FOR DISCARDING,CHEESE AND YOGURT WERE BLEACHED AND DISCARDED;

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,MILK 47.6F,CHOCO MILK 46.9F(700 PCS OF 1/2 PINT),AMERICAN CHEESE 46.4F-15 LBS,YOGURT 48.7F-48 PCS OF 4 OZ EACH ,MANAGER CALLED BOB'S DAIRY COMPANY TO PICK UP THE MILK AND CHOCO MILK-FOR DISCARDING,CHEESE AND YOGURT WERE BLEACHED AND DISCARDED;

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.