KING SELECTIVE ENROL.H/S Fails Health Inspection - Chicago School

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HAND WASH SINKS ARE NEEDED AND CONVENIENTLY LOCATED FOR EMPLOYEES IN FOOD DISPENSING AREA(SERVICE LINES) AND AT WAREWASHING AREA AT REAR IN KITCHEN. MUST PROVIDE AND MUST HAVE HOT/COLD RUNNING WATER, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C).

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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS STORED IN THE 2ND WALK IN COOLER (FROM THE SERVICE LINE) AT IMPROPER TEMPERATURES. APPROXIMATELY 25LBS. OF HOT DOGS (51.1-52.1F), 4LBS OF HAM (53.2F) AND 5LBS OF YOGURT (52.0F) ALL VALUED AT APPROXIMATELY $50. ALL ITEMS WERE DISCARDED OF BY THE MANAGER. INSTRUCTED TO STORE ALL COLD TCS FOODS AT 41F OR LOWER. PRIORITY VIOLATION 7-38-005 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: THE 2ND WALK IN COOLER (FROM THE SERVICE LINE) IS NOT MAINTAINING THE REQUIRED TEMPERTATURE OF 41F OR LOWER. AMBIENT TEMPERATURE IS AT 52.3F. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT REACHES AND HOLD THE REQUIRED TEMPERTAURE. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: THE REAR 3-COMPARTMENT SINK (ACROSS FROM THE OVENS) MIDDLE HOT WATER FAUCET DOES NOT STAY ON WHEN TURNED ON. INSTRUCTED TO FIX AND MAINTAIN FAUCET.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: THE REAR WOMEN'S TOILET ROOM FOR THE KITCHEN STAFF IN THE REAR OF THE KITCHEN TRASH RECEPTACLE DOES NOT HAVE A LID. INSTRUCTED TO PROVIDE A TRASH RECEPTACLE WITH A LID. MAINTAIN SAME.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: THE REAR WOMEN'S TOILET ROOM FOR THE KITCHEN STAFF IN THE REAR OF THE KITCHEN TRASH RECEPTACLE DOES NOT HAVE A LID. INSTRUCTED TO PROVIDE A TRASH RECEPTACLE WITH A LID. MAINTAIN SAME.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.