LYMAN A BUDLONG ELEMENTARY Gets Conditional Pass on Health Inspection - Chicago School

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.//MGMT & I OBSERVED COOKED TURKEY IN WALK IN COOLER COOKED FROM FROM THE DAY BEFOR STATED BY MGMT NO TIME OR TEMP LOGE OR ON ITEMS 12 COOKED TURKEYS TEMPED AT 47.5F-50.1F ,96 X 4OZ DANNON YOGART AT 45.9F IN WALK IN COOLER MGMT VOLUNTEREED TO PROPERLY DISCARD FOOD ITEMS $150.00 60LB

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//OBSERVED CLEAN MULTI-USE UTENSILS IMPROPERLY STORED IN FOOD PREP AREA(FOOD METAL STEM THERMOMETERS STORED IN COTAINERS WITH DIRTY TOPS )

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST INSTALL SPLASH GUARD BETWEEN EXPOSED HAND BOWL & PREP TABLE ON FRONT SERVICE LINE./MUST HAVE LIDS ON ALL GARBAGE CANS IN FOOD PREP AREA & CAFETERIA AREA WHEN NOT IN USE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS UNDER AROUND STOCK NEED CLEANING IN WALK IN COOLER/MUST STORE ALL STOCK 6" OFF FLOORS WHEN IN STORAGE/MUST REMOVE ALL MILK CRATES IN WALK IN COOLER,WALK IN FREEZER,DRY STORAGE AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//INSTRUCTED MGMT TO INSTALL VENTILATION HOOD OVER ALL CONVECTION OVEN IN KITCHEN AREA OVER 7500BTU 4 UNITES ON PREMISES./MUST REPAIR BROKEN VENTILATION IN KITCHEN STAFF WASHROOM

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//INSTRUCTED MGMT TO INSTALL VENTILATION HOOD OVER ALL CONVECTION OVEN IN KITCHEN AREA OVER 7500BTU 4 UNITES ON PREMISES./MUST REPAIR BROKEN VENTILATION IN KITCHEN STAFF WASHROOM

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.