FAIL
Risk 1 (High)
LOUISA MAY ALCOTT Fails Health Inspection - Chicago School
June 6, 2011
Canvass
License #22041
2
Total Violations
1
Critical
1
Major
1
Corrected On Site
Violations Cited by Chicago Health Inspector
2
Violation #4
MAJOR
Violation Details
SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED DURING INSPECTION EMPLOYEE CLEANING EQUIPMENT IN SINK AND STOVE WITH DIRTY CLEANING CLOTH THEN STOP TO WRAP CHEESE ON PREP TABLE IN PLASTIC WRAP, STORE CHEESE IN REACH-IN COOLER THEN CONTINUE TO RETURN TO CLEANING DUTIES CONTAMINATING THE CHEESE BY NOT WASHING HANDS PRIOR TO FOOD HANDLING. APPROXIMATELY 3LBS CHEESE DISCARDED. REVIEWED PROPER METHOD OF FOOD HANDLING WITH CERTIFIED MANAGERS.
Why This Matters
These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.
Food Code Requirement
Food employees must not eat, drink, or use tobacco in food preparation areas.
Specific Requirements
Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.
CDPH Food Code: Section 2-401.11
Violation #4
MAJOR
Violation Details
SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED DURING INSPECTION EMPLOYEE CLEANING EQUIPMENT IN SINK AND STOVE WITH DIRTY CLEANING CLOTH THEN STOP TO WRAP CHEESE ON PREP TABLE IN PLASTIC WRAP, STORE CHEESE IN REACH-IN COOLER THEN CONTINUE TO RETURN TO CLEANING DUTIES CONTAMINATING THE CHEESE BY NOT WASHING HANDS PRIOR TO FOOD HANDLING. APPROXIMATELY 3LBS CHEESE DISCARDED. REVIEWED PROPER METHOD OF FOOD HANDLING WITH CERTIFIED MANAGERS.
Why This Matters
These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.
Food Code Requirement
Food employees must not eat, drink, or use tobacco in food preparation areas.
Specific Requirements
Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.
CDPH Food Code: Section 2-401.11
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