INTRINSIC CHARTER SCHOOL Gets Conditional Pass on Health Inspection - Chicago School

PROPER COLD HOLDING TEMPERATURES - Comments: APPROXIMATELY 130 LBS OF COOKED TURKEY ROASTS FOUND AT IMPROPER TEMPERATURE RANGING BETWEEN 49 F TO 58.3 F TIGHTLY COVERED WITH TIN FOIL IN METAL PANS, LOCATED IN THE WALK-IN COOLER WITH A PREPARED DATE OF 11-14-18. MANAGER STATES AN ESTIMATED VALUE OF $15.00. ALL FOODS DISCARDED. PRIORITY VIOLATION. NO CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

THERMOMETERS PROVIDED & ACCURATE - Comments: MISSING INTERNAL THERMOMETER INSIDE THE HOT HOLDING UNIT ON THE SERVICE LINE. MUST REPLACE/PROVIDE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXCESSIVE DUST ON CEILING ABOVE THE REAR KITCHEN AREA FOOD PREP TABLES. MUST CLEAN AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXCESSIVE DUST ON CEILING ABOVE THE REAR KITCHEN AREA FOOD PREP TABLES. MUST CLEAN AND MAINTAIN.

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.