HEFFERAN ELEMENTARY Gets Conditional Pass on Health Inspection - Chicago School

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES OF 69.5F-70.2F DURING STORAGE (CHEESE AND SAUSAGE PIZZA) ON SHELVES BETWEEN HOT HOLDING UNITS. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOOD MUST BE MAINTAINED AT 40F OR BELOW FOR COLD HOLDING AND 140F AND ABOVE FOR HOT HOLDING. MANAGER VOLUNTEERINGLY DISCARD AND DENATURED SAID PRODUCTS. TOTAL WEIGHT 80 LBS AT THE COST OF $85. 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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED SANITIZING READS AT 3 COMPARTMENT SINK 0PPM OF CONCENTRATION (QUATS). PER MANAGER "OUT OF SANITIZER BECAUSE IT IS THE END OF THE SCHOOL YEAR AND IT IS NOT IN ARAMARK'S BUDGET TO PURCHASE MORE SANITIZER FOR THIS PARTICULAR SCHOOL. HOWEVER, SANITIZER CAN BE OBTAINED FROM ANOTHER SCHOOL A FEW BLOCKS DOWN THE WAY." INSTRUCTED MANAGER TO KEEP SANITIZER ON PREMISES AT ALL TIME. ALSO INSTRUCTED TO PROVIDE A CONCENTRATION OF 200PPM OF QUATS FOR PROPER SANITIZING. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED INTERIOR SURFACE OF MICROWAVE OVENS WITH EXCESSIVE FOOD DEBRIS IN TEACHER'S LUNCHROOM IN NEED OF DETAIL CLEANING. INSTRUCTED THE MANAGER TO CLEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED MISSING AND BROKEN FLOOR TILES UNDER 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REPLACE OR LEVEL FLOOR TILES AND MAINTAIN. ALSO OBSERVED ALL FLOORS IN KITCHEN, LUNCHROOM, STORAGE/OFFICE AND IN TEACHERS LOUNGE WITH DEBRIS AND LITER IN THE CORNERS AND ALONG THE WALLS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FLOORS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BURNT OUT LIGHT BULB ON THE LEFT SIDE KITCHEN HOOD. INSTRUCTED MANAGER TO REPLACE BULB 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BURNT OUT LIGHT BULB ON THE LEFT SIDE KITCHEN HOOD. INSTRUCTED MANAGER TO REPLACE BULB 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.