FAIL
Risk 1 (High)
EARLE SCHOOL Fails Health Inspection - Chicago School
March 28, 2016
Canvass
License #3399102
3
Total Violations
1
Critical
2
Minor
Violations Cited by Chicago Health Inspector
3
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED MILK AT 44.6-46F, AND DELI MEAT AT 45.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 375 GALLONS OF MILK AND 3# OF FOOD WORTH APPROXIMATELY $315. CRITICAL VIOLATION 7-38-005A.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #26
MINOR
Violation Details
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: NO HOT WATER WAS PROVIDED TO THE HANDWASHING SINK IN THE LUNCHROOM EMPLOYEE WASHROOM. HOT WATER BETWEEN 50-75F WAS AVAILABLE AT THE HANDWASHING SINK. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER ABOVE 85F FOR PROPER HANDWASHING. SERIOUS VIOLATION 7-38-030.
Why This Matters
Poor ventilation causes condensation that can drip contaminants into food.
Food Code Requirement
Adequate ventilation required in all areas.
Specific Requirements
Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.
CDPH Food Code: Section 6-304.11
Violation #26
MINOR
Violation Details
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: NO HOT WATER WAS PROVIDED TO THE HANDWASHING SINK IN THE LUNCHROOM EMPLOYEE WASHROOM. HOT WATER BETWEEN 50-75F WAS AVAILABLE AT THE HANDWASHING SINK. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER ABOVE 85F FOR PROPER HANDWASHING. SERIOUS VIOLATION 7-38-030.
Why This Matters
Poor ventilation causes condensation that can drip contaminants into food.
Food Code Requirement
Adequate ventilation required in all areas.
Specific Requirements
Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.
CDPH Food Code: Section 6-304.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection