JAMES G. BLAINE ELEMENTARY SCHOOL Gets Conditional Pass on Health Inspection - Chicago School

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE FOR EMPLOYEES. GIVEN SAMPLE HEALTH POLICY DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-010.

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.

PROPER REHEATING PROCEDURES FOR HOT HOLDING - Comments: OBSERVED A PAN OF CANNED CORN COVERED, INSIDE THE HOT HOLDING HOT BOX AT 39 F AND A PAN OF CANNED CORN INSIDE THE STEAM TABLE AT 102F. REVIEWED PROPER REHEATING PROCEDURES OF USING THE OVEN OR MICROWAVE OVEN TO REHEAT FOODS FOR HOT HOLDING TO 165 OR ABOVE. MANAGER PROPERLY REHEATED DURING THE INSPECTION. PRIORITY VIOLATION 7-38-005.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 6 LBS PREPARED YOGURT AND FRUIT CUPS IN THE WALK-IN COOLER AT IMPROPER COLD HOLDING TEMPERATURE OF 54.7 AND 55F. CUPS WERE PREPARED AT 7AM AND SERVED EARLIER AT BREAKFAST. REVIEWED PROPER COLD HOLDING TEMPERATURES, COOLING THE CANNED FRUIT BEFORE ASSEMBLING OR KEEPING IT REFRIGERATED OR IN A COLD HOLDING UNIT DURING BREAKFAST SERVICE. ALL DISCARDED. PRIORITY VIOLATION 7-38-005.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED FOODS MUST BE ELEVATED FROM THE FLOORS INSIDE THE WALK-IN FREEZER AND COOLER.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED FOODS MUST BE ELEVATED FROM THE FLOORS INSIDE THE WALK-IN FREEZER AND COOLER.

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.