ELI WHITNEY ELEMENTARY SCHOOL/ANNEX Fails Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE AIR TEMPERATURE OF THE 2 DOOR REACH-IN COOLER IS FOUND AT IMPROPER TEMPERATURE OF 57.8F,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 EGGS INSIDE THE 2 DOOR REACH-IN COOLER WAS FOUND AT IMPROPER TEMPERATURE OF 56.4F,TOTAL WEIGHT 5LBS,TOTAL COST $10.00,ALSO FOUND SLICED PEACHES AND SLICED PEARS INSIDE COOLER AT IMPROPER TEMPERATURE OF 55.3F,TOTAL WEIGHT 69LBS,TOTAL COST $32.00,FOOD ITEMS WERE DENATURED AND DESTROYED DURING INSPECTIONTOTAL WEIGHT FOR FOOD ITEMS ARE 74LBS AND TOTAL COST FOR ALL FOOD ITEMS ARE $42.00 ,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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR DISPLAYED,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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR DISPLAYED,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.