Foreman (H/S) Fails Health Inspection - Chicago School

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MAXIMUM TEMPERATURES OF 68.9F IN MEN AND WOMEN'S WASHROOMS ON NORTH SIDE OF ANNEX. ALL HANDWASHING SINKS MUST REACH MINIMUM TEMPERATURE OF 100F. PRIORITY. 7-38-030(c). NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED WALK IN COOLER #2 IN PREP AREA AT INTERNAL TEMPERATURE OF 52.7F AND MILK WALK IN COOLER NEAR SERVING LINE AT INTERNAL TEMPERATURE OF 45.9F. BOTH UNITS HAVE BEEN TAGGED FOR REINSPECTION. ALL COLD HOLDING EQUIPMENT MUST MAINTAIN INTERNAL TEMPERATURE OF 41F OR BELOW. PRIORITY. 7-38-005. NO CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED WALK IN COOLER #2 IN PREP AREA AT INTERNAL TEMPERATURE OF 52.7F AND MILK WALK IN COOLER NEAR SERVING LINE AT INTERNAL TEMPERATURE OF 45.9F. BOTH UNITS HAVE BEEN TAGGED FOR REINSPECTION. ALL COLD HOLDING EQUIPMENT MUST MAINTAIN INTERNAL TEMPERATURE OF 41F OR BELOW. PRIORITY. 7-38-005. NO CITATION ISSUED.

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.