Fenger Acad. (H/S)(Board of Education) Fails Health Inspection - Chicago School

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVE THE ICE MACHINE IN THE REAR KITCHEN AREA,TO HAVE A PINKISH SLIMY SUBSTANCE INSIDE MACHINE WHERE THE ICE IS BEING MADE AND OBSERVED THE ICE MACHINE IN THE CULLINARY CLASS TO HAVE A YELLOWISH SLIMY SUBSTANCE INIDE MACHINE WHERE THE ICE IS BEING MADE,INSTRUCTED TO CLEAN AND SANITIZE EQUIPMENT,SERIOUS VIOLATION 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: THE GIRLS AND BOYS WASHROOM ON THE 2ND FLOOR,HAS NO HOT OR TEMPERED WATER AT WASHBOWL AND THE BOYS WASHROOOM ON THE 3RD FLOOR HAS NO HOT OR TEMPERED WATER AT WASHBOWL,MUST WATER,SERIOUS 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL (1) BULK FOOD CONTAINER IN THE CULLINARY CLASS

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE RUST FROM GREASE TRAP AT 3 COMPARTMENT SINK IN CULLINARY CLASS

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN FILTERS ABOVE STOVE IN THE CULLINARY CLASS OF GREASE

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN FILTERS ABOVE STOVE IN THE CULLINARY CLASS OF GREASE

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.