JUST A DASH FOOD SERVICE GROUP Fails Health Inspection - Chicago School

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION

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: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 71.6-75.2F AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURES AT HANDWASHING SINKS IN SECOND FLOOR LUNCHROOM AND BOY'S(2ND,3RD,4TH,5TH AND 6TH FLOORS), GIRLS(2ND,4TH,5TH AND 6TH FLOORS) AND STAFF(3RD AND 6TH FLOOR) WASHROOMS. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BOXES OF TRAYS AND CHIPS STORED ON MILK CRATES IN STORAGE ROOM AND STORAGE AREA OF KITCHEN. INSTRUCTED TO PROVIDE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO QUATERNARY AMMONIUM TEST KIT ON PREMISES. INSTRUCTED TO PROVIDE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF QUATERNARY AMMONIUM SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO WATER PRESSURE AT HANDWASHING SINK IN KITCHEN NEXT TO COOKING EQUIPMENT. OBSERVED NO RUNNING HOT OR COLD WATER AT HANDWASHING SINK IN KITCHEN NEXT TO COOKING EQUIPMENT WHEN KNOBS ARE TURNED ON. INSTRUCTED TO RESTORE HOT AND COLD RUNNING WATER TO HANDWASHING SINK IN KITCHEN NEXT TO COOKING EQUIPMENT AND MAINTAIN.(NOTE: THERE IS A PROPERLY FUNCTIONING HANDWASHING SINK IN KITCHEN NEXT TO THREE COMPARTMENT SINK.) OBSERVED VERY LOW WATER PRESSURE AT HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM. OBSERVED A VERY SMALL TRICKLE OF WATER FLOWING FROM FAUCET OF HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM. INSTRUCTED TO INCREASE WATER PRESSURE AT HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO WATER PRESSURE AT HANDWASHING SINK IN KITCHEN NEXT TO COOKING EQUIPMENT. OBSERVED NO RUNNING HOT OR COLD WATER AT HANDWASHING SINK IN KITCHEN NEXT TO COOKING EQUIPMENT WHEN KNOBS ARE TURNED ON. INSTRUCTED TO RESTORE HOT AND COLD RUNNING WATER TO HANDWASHING SINK IN KITCHEN NEXT TO COOKING EQUIPMENT AND MAINTAIN.(NOTE: THERE IS A PROPERLY FUNCTIONING HANDWASHING SINK IN KITCHEN NEXT TO THREE COMPARTMENT SINK.) OBSERVED VERY LOW WATER PRESSURE AT HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM. OBSERVED A VERY SMALL TRICKLE OF WATER FLOWING FROM FAUCET OF HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM. INSTRUCTED TO INCREASE WATER PRESSURE AT HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.