PASS W/ CONDITIONS
Risk 1 (High)
LEARN CHARTER SCHOOL Gets Conditional Pass on Health Inspection - Chicago School
September 11, 2013
Canvass
License #1964652
4
Total Violations
3
Critical
1
Major
Inspection Summary
This school was inspected by the Chicago Department of Public Health on September 11, 2013. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 4 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #2
CRITICAL
Violation Details
FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE NORTH MILK COOLER HAS AN AMBIENT AIR TEMPERATURE OF 48f. THE COOLER HAS AN ATTACHED LOG DATED 9-9-2013 THUR 9-11-2013 DOCUMENTING 47f, 46f AND 45f TEMPERATURES IN SAID COOLER. COOLER TAGGED HELD FOR INSPECTION, PRODUCT DISCARDED.
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: APPROXIMATELY 120 POUNDS OF MILK CARTONS AND PRE-CUT PINEAPPLE PIECES WERE FOUND AT 46.3f TO 48f INTERNAL TEMPERATURE. APPROXIMATELY $ 480.00 WORTH OF PRODUCT WAS DISCARDED AT THIS TIME.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: THE BOTTLES OF SANITIZER ARE NOT LABELED, LABEL ALL CLEANING PRODUCTS.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: THE BOTTLES OF SANITIZER ARE NOT LABELED, LABEL ALL CLEANING PRODUCTS.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection