HAYT ELEMENTARY SCHOOL Fails Health Inspection - Chicago School

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 15 MADE SANDWICHES WITH SLICED TURKEY,CHEESE AND LETTUCE STORED INSIDE REACH-IN COOLER AT TEMP OF 48.6F TO 50.5F. FOOD IN QUESTION MUST MAINTAIN TEMP OF 40F AND BELOW,REACH-IN COOLER MAINTAINS AIR TEMP OF 35.4F . MANAGER DISCARDED AND DENATURED FOOD IN QUESTION.POUNDS 5,VALUE 20. CRITICAL VIOLATION:7-38-005(A)

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 1-13-17,REPORT#1981442 #31-DISPOSABLE SERVING PLATES STORED UNDER THE HOT WATER TANK BY THE DELIVERY DOOR. PROVIDE AN ENCLOSED CABINET TO STORE MENTIONED ITEMS OR RELOCATE THEM #32-EXTERIOR OF GREASE TRAP UNDER THE THREE COMPARTMENT SINK WITH RUST AND SMALL HOLE AT EAST SITE OF THE UNIT.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. #34-RUSTY FLOOR TILES AROUND THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. SERIOUS VIOLATION:7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TWO CONVECTION OVENS AT 22KW,INSTRUCTED TO PROVIDE A COMMERCIAL HOOD WITH VENTILATION OR REPLACE UNITS WITH 7.5KW OVENS. EXPOSED HAND SINK NEED TO BE INSTALLED AT FRONT SERVING TRAY LINE.ONLY ONE EXPOSED HAND SINK AT PREP/DISH ROOM.SOAP AND PAPER TOWELS MUST BE PROVIDED AT SAID SINK.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TWO CONVECTION OVENS AT 22KW,INSTRUCTED TO PROVIDE A COMMERCIAL HOOD WITH VENTILATION OR REPLACE UNITS WITH 7.5KW OVENS. EXPOSED HAND SINK NEED TO BE INSTALLED AT FRONT SERVING TRAY LINE.ONLY ONE EXPOSED HAND SINK AT PREP/DISH ROOM.SOAP AND PAPER TOWELS MUST BE PROVIDED AT SAID SINK.

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.