Mitchell Gets Conditional Pass on Health Inspection - Chicago School

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED PERSON IN CHARGE WITHOUT CITY OF CHICAGO CERTIFIED FOOD MANAGES CERTIFICATE. INSTRUCTED TO PROVIDE.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS ARE BEING PREPARED AND SERVED.MUST HAVE VALID ORIGINAL CERTIFICATE POSTED ON SITE AND AT LEAST ONE MANAGER ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. NO CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDSINK IN MAIN PREP AREA NEXT TO 2 DOOR REACH IN REFRIGERATOR AND NEAR 3 COMPARTMENT SINK WITHOUT HOT WATER.NOTED WATER TEMPERATURE @ 72.2F DURING TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO PROVIDE HOT WATER AT @ LEAST 100F AND MAINTAIN. PRIORITY VIOLATION. 7-38-030 (C). NO CITATION ISSUED.ENGINEER ON SITE. HOT WATER WAS RESTORED..CURRENT TEMPERATURE @ 107.5F.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DRIED SUN-BUTTER AND JELLY SPILLS ON INTERIOR SURFACES (FLOOR) OF 2 DOOR REACH IN COOLER IN PREP. MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DRIED SUN-BUTTER AND JELLY SPILLS ON INTERIOR SURFACES (FLOOR) OF 2 DOOR REACH IN COOLER IN PREP. MUST CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.