JUNGMAN ELEMENTARY Gets Conditional Pass on Health Inspection - Chicago School

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE. INSTRUCTED A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AT ALL TIMES THE FACILITY IS OPEN, OPERATING AND SERVING STUDENTS. PRIORITY FOUNDATION 7-38-012.

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: 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TCS FOODS (HOT DOG, MILK) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITH AN ORIGINAL/VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE ON SITE AT ALL TIMES THE FACILITY IS PREPARING HANDLING AND SERVING TCS FOODS. PRIORITY FOUNDATION 7-38-012.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED TCS FOODS (CORN HOT DOGS) IN A HOT HOLDING UNIT AT AN INADEQUATE HOT HOLDING TEMPERATURE OF 100�F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN 135F AT ALL TIMES FOR ALL HOT HOLDING TCS FOODS AND DISCARD AND DENATURE SAID TCS FOODS. FOOD HANDLER DISCARDED SAID FOODS DURING THE INSPECTION. PRIORITY VIOLATION 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED TCS FOODS (CORN HOT DOGS) IN A HOT HOLDING UNIT AT AN INADEQUATE HOT HOLDING TEMPERATURE OF 100�F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN 135F AT ALL TIMES FOR ALL HOT HOLDING TCS FOODS AND DISCARD AND DENATURE SAID TCS FOODS. FOOD HANDLER DISCARDED SAID FOODS DURING THE INSPECTION. PRIORITY VIOLATION 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.