Lincoln Park (H/S) Fails Health Inspection - Chicago School

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE AT SERVING TRAY LINE WITH GLOVED HANDS SERVING CHILDREN,THAN SHE GLOVED OVEN MITTENS ON TOP FOOD GLOVED HANDS AND HANDLED HOT POTS TO STORE THEM AT TRAY LINE,REMOVED HER OVEN MITTENS AND SERVED A STUDENT,HOWEVER SPAGHETTI OVERFLOWING FROM PLATE WITH SAME GLOVES HANDLED OVERFLOWING PASTA INTO THE PLATE,ALSO PICKED UP PIZZA AND SERVED TO STUDENTS. NO HANDWASHING PRIOR TO HANDLE RTE FOOD. DISCUSSED PROBLEM WITH MANAGER WHICH SHE SOLVED PROBLEM. PRIORITY VIOLATION :7-38-010, NO CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINKS AT: SERVER LINE AT MAIN KITCHEN -REAR 3 COMPARTMENT SINK AREA ADJACENT TO PREP TABLE/MAIN KITCHEN(SOUTH EAST CORNER) INFORMED MANAGER THAT HAND WASHING SIGNAGE MUST BE INSTALLED AT SAID LOCATIONS. PRIORITY FOUNDATION VIOLATION #7-38-030(C) NO CITATION ISSUED. ON 1-27-2020 NO SINK INSTALLED AT PREVIOUS MENTIONED AREA. PRIORITY FOUNDATION VIOLATION 7-42-090,NO 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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND PEELED BOILED EGG INDIVIDUALLY WRAPPED STORED INSIDE TWO DOOR REACH-IN DOOR AT TEMP OF 44.4F TO 48.2F. FOUND 12 2oz EACH BAG OF SLICED APPLE AT TEMP OF 60F TO 70F ON TOP KITCHEN TABLE TO BE SERVED TO CHILDREN.THREE BAGS OF SAID FRUIT AT TEMP OF 48.7F WERE OBSERVED ON TOP TABLE ON HALLWAY WERE CHILDREN SERVES THEMSELVES. FOUND 6 CARTONS OF MILK AT TEMP OF 48.7F INSIDE A PLASTIC CONTAINER OF MELTED ICE,SOME OF THE SAID MILK WAS SERVED TO CHILDREN. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW,MENTIONED FOOD WAS DISCARDED AT WASTE CONTROL BUCKET. 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: LID FOR FLOOR GREASE TRAP UNDER THREE COMPARTMENT SINK IS RUSTY NOT CLEANABLE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RUBBER GASKET AROUND THE DOOR OF PORTABLE CAMBRO UNIT IS BROKEN,MUST REPLACE

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 NO BACK FLOW PREVENTION DEVICE PROVIDED AT EAST ICE MACHINE WATER LINE,AT PREP/KITCHEN AREA OR TO KNOW LOCATION. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: GROUND SURROUNDING GARBAGE CONTAINER WITH DEBRIS AND ITEMS: PAPER, BOTTLES ETC., INSTRUCTED TO CLEAN AND MAINTAIN.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EMPLOYEE PERSONAL BELONGING STORED ON TOP PREP TABLE AT SOUTH AREA OF THE KITCHEN BY THREE COMPARTMENT SINK.ALL PERSONAL ITEMS MUST BE STORED AWAY FROM PREP AND FOOD STORAGE AREAS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EMPLOYEE PERSONAL BELONGING STORED ON TOP PREP TABLE AT SOUTH AREA OF THE KITCHEN BY THREE COMPARTMENT SINK.ALL PERSONAL ITEMS MUST BE STORED AWAY FROM PREP AND FOOD STORAGE AREAS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.