DuBois Fails Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE AIR TEMPERATURE OF THE WALK-IN COOLER IN PREP AREA IS READING 56.7F,WHICH HAS POTENTIALLY HAZARDOUS FOODS INSIDE COOLER,CRITICAL VIOLATION 7-38-005(A)

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: INTERNAL TEMPERATURE TAKEN OF POTENTIALLY HAZARDOUS FOODS INSIDE COOLER RANGE FROM 51.8F TO 54.5F FOOD ITEMS ARE CARTOONS OF MILK HALF PINTS ,BAGS OF CHEESE ,EGGS AND BOXES OF SLICED APPLES IN BAGS TOTAL COST .$630.OO.TOTAL WEIGHT 826LBS FOOD ITEMS DENATURED AND DESTROYED MILK TAGGED CRITICAL VIOLATION 7-38-005(A)

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: INTERNAL TEMPERATURE TAKEN OF POTENTIALLY HAZARDOUS FOODS INSIDE COOLER RANGE FROM 51.8F TO 54.5F FOOD ITEMS ARE CARTOONS OF MILK HALF PINTS ,BAGS OF CHEESE ,EGGS AND BOXES OF SLICED APPLES IN BAGS TOTAL COST .$630.OO.TOTAL WEIGHT 826LBS FOOD ITEMS DENATURED AND DESTROYED MILK TAGGED CRITICAL VIOLATION 7-38-005(A)

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.