DUNBAR VOC. (H/S) Fails Health Inspection - Chicago School

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND HIGH TEMPERATURE DISH MACHINE NOT MAINTAINED. OBSERVED FINAL RINSE AT 162F AFTER RUNNING DISH MACHINE SEVERAL TIMES. INSTRUCTED TO REPAIR SO HIGH TEMPERATURE FINAL RINSE IS 180F. HELD FOR INSPECTION TAG PLACED ON UNIT. INSTRUCTED TO FAX LETTER TO 312-746-4240 TO REQUEST TAG REMOVAL WHEN UNIT REPAIRED. DISH MACHINE NOT IN USE AT THIS TIME. NO CITATION ISSUED. CRITICAL 7-38-030.

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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED WASTE WATER BACK UP FROM FLOOR DRAIN AT DISH MACHINE WHEN DISH MACHINE TURNED ON IN CULINARY ARTS KITCHEN. FOUL ODOR NOTED AND WASTE WATER COMING UP FROM FLOOR DRAIN AT DISH MACHINE AND FROM FLOOR DRAIN IN ICE MACHINE ROOM AND ACCUMULATING ON FLOOR AT THIS TIME. INSTRUCTED TO ROD DRAINS AND CLEAN SAID AREAS. DISH MACHINE IS TAGGED HELD FOR INSPECTION. CRITICAL 7-38-030 ISSUED.

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: FOUND THREE COMPARTMENT SINK NOT MAINTAINED IN CULINARY ARTS KITCHEN. OBSERVED WATER BACKING UP FROM DRAINS IN FIRST AND THIRD COMPARTMENT WHEN WATER IS DRAINING IN MIDDLE COMPARTMENT. INSTRUCTED TO CLEAN DRAINS AND GREASE TRAP AND MAINTAIN SAME. SERIOUS 7-38-030 ISSUED.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM #231405 ON 06/09/10: #32 INSTRUCTED TO SEAL EXPOSED INSULATION IN DRY FOOD STORAGE ROOM, INSTRUCTED TO PROVIDE MESH SCREENS FOR KITCHEN WINDOWS AND OR KEEP CLOSED TO PREVENT INSECT ENTRY, #33 CLEAN VENT COVERS INSIDE REFRIGERATION UNITS IN CULINARY ARTS KITCHEN, #34 REPAIR CRACKED FLOOR TILES IN FRONT OF WALK IN COOLERS IN KITCHEN, #35 REMOVE PEELING PAINT SECTIONS ABOVE THREE COMPARTMENT SINK IN KITCHEN BY WINDOWS TO MAKE SMOOTH AND EASILY CLEANABLE, CLEAN CEILING IN KITCHEN AND LUNCH ROOM TO REMOVE SPILLS, FOOD SPLATTERS, AND STAINS, #36 REPLACE LIGHT BULBS INSIDE REFRIGERATION, FREEZER UNITS, AND AT VENTILATION HOOD IN KITCHEN AND CULINARY ARTS KITCHEN, PROVIDE LIGHT SHIELDS AND OR SHATTER PROOF BULBS INSIDE WALK IN COOLER AND WALK IN FREEZER UNITS IN KITCHEN, #38 PROVIDE HOT WATER HANDLE AT ONE COMPARTMENT SINK/EYE WASH SINK IN KITCHEN. SERIOUS 7-42-090 ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DEFROST CHEST FREEZER IN KITCHEN AND STAFF LUNCH ROOM TO REMOVE ICE BUILDUP. REMOVE ICE BUILDUP FROM EXTERIOR OF WALK IN FREEZER DOOR IN KITCHEN. REMOVE MILK CRATES BEING USED TO STORE/ELEVATE STOCK ITEMS IN KITCHEN AND REPLACE WITH ADEQUATE SHELVING/RACKS.

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 THREE COMPARTMENT SINK IN CULINARY ARTS KITCHEN. CLEAN INSIDE UPRIGHT FREEZER IN CULINARY ARTS KITCHEN. CLEAN VENTILATION HOOD/FILTERS IN CULINARY ARTS KITCHEN.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR DRAINS IN CULINARY ARTS ICE MACHINE ROOM AND AT DISH MACHINE.

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: The walls and ceilings shall be in good repair and easily cleaned. REMOVE PEELING PAINT SECTIONS AT ATTACHED PIPING AND VENTS ABOVE PREP TABLE IN KITCHEN.

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: The walls and ceilings shall be in good repair and easily cleaned. REMOVE PEELING PAINT SECTIONS AT ATTACHED PIPING AND VENTS ABOVE PREP TABLE IN KITCHEN.

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.