Esmond Fails Health Inspection - Chicago School

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED TWO TRAYS OF CHEESEBURGERS STORED AT IMPROPER TEMPERATURE 91.6F-103.4F INSIDE BOTH HOT HOLDING UNITS IN PREP AREA. INSTRUCTED MANAGER TO DISCARD ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED NO HOT OR TEMPERED WATER AT WASHBOWLS IN GIRLS, BOYS, AND STAFF FIRST, SECOND, AND THIRD FLOOR WASHROOMS IN ANNEX. INSTRUCTED MANAGER PROVIDE HOT OR TEMPERED RUNNING WATER AT ALL WASHBOWLS FOR PROPER HAND WASHING. DERIOUS 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.

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES - Comments: OBSERVED NO SOAP AT WASHBOWLS IN THIRD FLOOR GIRLS AND BOYS WASHROOMS IN ANNEX. INSTRUCTED MANAGER TO PROVIDE SOAP AT WASHBOWLS FOR PROPER HAND WASHING. SERIOUS VIOLATION 7-38-030

Missing allergen information can cause life-threatening reactions.

All food must be properly labeled with required information.

Label with common name; List ingredients and allergens; Date marking for prepared foods; Country of origin for certain foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPAIR DAMAGED GASKET ON HOT HOLDING UNIT NEAR OVEN AND UPRIGHT REACH-IN COOLER IN DINING AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS IN ANNEX MDF ROOM.

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: SEAL ALL LOOSE BASEBOARDS IN DINING AREA. REPLACE STAINED CEILING TILES IN GIRLS FIRST FLOOR WASHROOM IN ANNEX. REPLACE DOOR SWEEP ON LEFT BOTTOM OF LEFT SOUTH ANNEX ENTRANCE DOOR AND LEFT BOTTOM OF RIGHT DOOR NEAR MEN WASHROOM IN ANNEX.

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: SEAL ALL LOOSE BASEBOARDS IN DINING AREA. REPLACE STAINED CEILING TILES IN GIRLS FIRST FLOOR WASHROOM IN ANNEX. REPLACE DOOR SWEEP ON LEFT BOTTOM OF LEFT SOUTH ANNEX ENTRANCE DOOR AND LEFT BOTTOM OF RIGHT DOOR NEAR MEN WASHROOM IN ANNEX.

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.