GREAT LAKES ACADEMY Fails Health Inspection - Chicago School

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: Violation Codes: 2-101.11 Inspector Comments: PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: Violation Codes: 2-101.11 Inspector Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (SPAGHETTI,CARROTS,MILK,ETC)MUST BE ON SITE AT ALL TIMES. (PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Inspector Comments: Violation Codes: 6-301.14 Inspector Comments: OBSERVED NO HAND WASHING SIGNS AT ALL HAND SINKS IN TOILET ROOMS.MUST PROVIDE AND MAINTAIN.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Inspector Comments: Violation Codes: 5-204.11 Inspector Comments: OBSERVED NO HAND WASHING SINK ON SERVING LINE LOCATED IN LUNCHROOM.MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER,SOAP & TOWELS AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(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.

THERMOMETERS PROVIDED & ACCURATE - Comments: Inspector Comments: Violation Codes: 4-204.112(B) Inspector Comments: OBSERVED EXTERIOR DIGITAL DISPLAY TEMPERATURE GAUGE FLASHING RANDOM NUMBERS ON HOT HOLDING UNIT IN MAIN KITCHEN MUST PROVIDE AN INTERNAL THERMOMETER OR REPAIR AND MAINTAIN.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: Inspector Comments: Violation Codes: 6-202.15 Inspector Comments: OBSERVED A GAP ALONG BOTTOM OF REAR DELIVERY DOOR MUST MAKE DOOR TIGHT FITTING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Inspector Comments: Violation Codes: 4-101.19 Inspector Comments: MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN DRY FOOD STORAGE AREA.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: Inspector Comments: Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM WALK IN COOLER SHELVING UNITS, PREP TABLE,ROLLING CARTS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Inspector Comments: Inspector Comments: MUST REPAIR OR REPLACE STAINED CEILING TILES IN KITCHEN,LOOSE WALL TRIM NEAR 2- COMPARTMENT SINK & ENTRY WAY INTO KITCHEN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Inspector Comments: Inspector Comments: MUST REPAIR OR REPLACE STAINED CEILING TILES IN KITCHEN,LOOSE WALL TRIM NEAR 2- COMPARTMENT SINK & ENTRY WAY INTO KITCHEN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.