FARNSWORTH SCHOOL Gets Conditional Pass on Health Inspection - Chicago School

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD NOT MEETING PROPER TEMPERATURE INSIDE THE BLUE ICE COOLER ON THE FLOOR BY THE STORAGE ROOM TO BE DELIVERED IN MODULE BUILDING. YOGURT AT 54.3F, 54.2F, 56.1F. INSTRUCTED MANAGER THE POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN A TEMPERATURE OF 40F OR LESS DURING STORAGE. INSTRUCTED TO PUT ICE ON THE COOLER TO MAINTAIN A PROPER TEMPERATURE AND PUT THE ICE COOLER INSIDE THE COOLER ,NOT ON THE FLOOR AT NOT ROOM TEMPERATURE,IF YOUGURT AND MILK ARE TO BE DELIVERED ON ICE COOLER IN MODULE BLDG. MANAGER DISCARDED THE SAID PRODUCT WORTH $4.00 AND 80 OZ TOTAL. CITATION ISSUED CRITICAL 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO ORIGINAL CITY OF CHICAGO SANITATION CERTICATE POSTED. POSTED SANITATION CERTIFICATE POSTED WAS ONLY A DUPLICATE COPY. INSTRUCTED MANAGER THAT ORIGINAL COPY OF THE SANITATION CERTIFICATE HAS TO BE POSTED ON PREMISES. CITATION ISSUED SERIOU 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ONE OF THE HOT HANDLE OF THE WASHBOWL SINK IN GIRL'S WASROOM,IST FLOOR(2ND/MIDDLE WASHBOWLBOWL SINK), NOT IN GOOD REPAIR. MUST REPAIR AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON THE CEILING OF THE TEACHER'S WASHROOM, 2ND FLOOR. MUST REMOVE/ SCRAPE PEELING PAINT.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULB IN THE IST FLOOR TEACHER'S WASHROOM. MUST REPLACE BULB.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULB IN THE IST FLOOR TEACHER'S WASHROOM. MUST REPLACE BULB.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.