Greeley Gets Conditional Pass on Health Inspection - Chicago School

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES. PRIORITY FOUNDATION VIOLATION.

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: THE PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES. A VOIDED XEROX COPY ONLY. PRIORITY FOUNDATION VIOLATION.

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.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED KITCHEN MANAGER USING BARE FINGERS TO REMOVE PREPARED READY TO EAT TATER TOTS FROM THE METAL STEM THERMOMETER THEN LEAVE THE TATER TOT TO BE CONSUMED. REVIEWED THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOODS. PRIORITY VIOLATION.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PROPER DATE MARKING AND DISPOSITION - Comments: NOTED APPROXIMATELY 5 LBS PREPARED DELI MEAT COLD SANDWICHES INSIDE THE SERVICE LINE COOLER WITH NO DATE LABELING, NO PREP DATE, NO USE BY DATE. ALSO NOTED SLICED DELI TURKEY MEAT INSIDE THE WALK-IN COOLER PAST ITS USE BY DATE. NOTED THE PREP DATE WAS 4/1 WITH A USE BY DATE OF 4/5. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOODS SUCH AS WHOLE ONIONS, BUT BE LABELED WITH THE PRODUCT COMMON NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED THE KITCHEN MANAGER TAKING AN UNSHIELDED METAL STEM THERMOMETER FROM A JAR OF PENCILS AND PENS THEN USING IT TO TAKE A TEMPERATURE OF READY TO EAT TATER TOTS WITHOUT SANITIZING IT. REVIEWED PROPER FOOD PROTECT WHILE PREPARING FOODS. PRIORITY FOUNDATION VIOLATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS INSIDE BOTH MENS AND WOMENS WASHROOMS MUST BE ELEVATED FROM THE FLOORS AND NOT TO USE MILK CRATES AS A MEANS OF ELEVATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING INSIDE THE DAIRY COOLER.

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: NOTED WATER DAMAGED AND MISSING CEILING TILES IN THE KITCHEN AND THROUGHOUT THE DRY FOOD STORAGE ROOM. MUST REPLACE.

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: NOTED WATER DAMAGED AND MISSING CEILING TILES IN THE KITCHEN AND THROUGHOUT THE DRY FOOD STORAGE ROOM. MUST REPLACE.

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.