PASS W/ CONDITIONS
Risk 1 (High)
FAIRFIELD ACADEMY Gets Conditional Pass on Health Inspection - Chicago School
March 12, 2019
Canvass
License #26701
3
Total Violations
1
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND APPROXIMATELY 2LBS. OF HAM AND CHEESE SANDWICHES (48.2F) AND 80Z OF SOUR CREAM (47.6F) STORED INSIDE THE REACH IN COOLER BEHIND THE SERVING LINE AT IMPROPER TEMPERATURES. INSTRUCTED TO KEEP COLD TCS FOODS AT 41F OR LOWER DURING STORAGE. MANAGER VOLUNTARILY DISCAREDED OF THE ITEMS. APPROX. VALUE $20.00 PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND THE FRONT REACH IN COOLER BEHIND THE SERVICE LINE NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 41F OR LOWER. AMBIENT TEMPERATURE WAS 54.2F. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL SERVICED. INSTRUCTED TO KEEP ALL COOLERS MAINTAINING AN AMBIENT TEMPERATURE OF 41F OR LOWER. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND THE FRONT REACH IN COOLER BEHIND THE SERVICE LINE NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 41F OR LOWER. AMBIENT TEMPERATURE WAS 54.2F. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL SERVICED. INSTRUCTED TO KEEP ALL COOLERS MAINTAINING AN AMBIENT TEMPERATURE OF 41F OR LOWER. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
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