Dunne Fails Health Inspection - Chicago School

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR DISPLAYED AND NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALL HAZARDOUS FOODS ARE REHEATED,SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: THE WASHBOWLS INSIDE THE GIRL'S AND BOY'S WASHROOMS ON THE FIRST AND SECONG FLOOR,DOES NOT HAVE HOT OR TEMPERED WATER ,SERIOUS VIOLATION 7-38-030,

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS IN THE KITCHEN AREA,ALONG WALL BASE AND CORNERS,BEHING ALL COOLERS

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: CLEAN FLOORS IN THE KITCHEN AREA,ALONG WALL BASE AND CORNERS,BEHING ALL COOLERS

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.