LEO HIGH SCHOOL Fails Health Inspection - Chicago School

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. NO CITATION ISSUED.

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 COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOOD (29 CARTONS OF MILK) AT AN IMPROPER COLD HOLDING TEMPERATURE OF 59.5F LOCATED IN THE MILK REACH IN COOLER AT THE SERVING LINE DURING THE INSPECTION. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHEESE) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS INSIDE OF THE WALK IN COOLER WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROVIDE LABELS AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED MILK REACH IN COOLER (WITH TCS FOOD, MILK, INSIDE) AT AN AMBIENT AIR TEMPERATURE OF 54.8F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. SAID REFRGERATION UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED ABOUT 10 RODENT DROPPINGS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THE FOLLOWING EXIT DOORS NOT RODENT PROOFED WITH A ONE INCH GAP AT THE BOTTOM; ALLEY EXIT DOOR AND DOOR #5. INSTRUCTED TO MAKE SAID EXIT DOORS RODENT PROOFED AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FLOOR IN POOR REPAIR LOCATED UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO MAKE FLOOR SMOOTH AND EASILY CLEANABLE.

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 3 COMPARTMENT SINK NOT IN GOOD WORKING ORDER WITH WATER SEEPAGE COMING FROM THE GREASE TRAP AND FLOOR. INSTRUCTED TO REPAIR THE LEAKAGE FROM THE GREASE TRAP AND SOURCES OF LEAKAGE FROM THE FLOOR. PRIORITY FOUNDATION. CITATION ISSUED 7-38-025.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED 3 COMPARTMENT SINK NOT IN GOOD WORKING ORDER WITH WATER SEEPAGE COMING FROM THE GREASE TRAP AND FLOOR. INSTRUCTED TO REPAIR THE LEAKAGE FROM THE GREASE TRAP AND SOURCES OF LEAKAGE FROM THE FLOOR. PRIORITY FOUNDATION. CITATION ISSUED 7-38-025.

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.