PASS W/ CONDITIONS
Risk 1 (High)
LEO HIGH SCHOOL Gets Conditional Pass on Health Inspection - Chicago School
November 27, 2018
Canvass Re-Inspection
License #2247637
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #3
CRITICAL
Violation Details
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N) 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.
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 #23
CRITICAL
Violation Details
PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 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.
Why This Matters
Inadequate reheating fails to kill bacteria that grew during storage.
Food Code Requirement
Foods must be reheated to 165°F within 2 hours.
Specific Requirements
Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.
CDPH Food Code: Section 3-403.11
Violation #23
CRITICAL
Violation Details
PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 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.
Why This Matters
Inadequate reheating fails to kill bacteria that grew during storage.
Food Code Requirement
Foods must be reheated to 165°F within 2 hours.
Specific Requirements
Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.
CDPH Food Code: Section 3-403.11
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