MORGAN PARK ACADEMY Fails Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED WALK IN COOLER BEING MAINTAINED AT 48.7F. COOLER MUST MAINTAIN 40.0F OR BELOW. COOLER WILL BE TAGGED HELD FOR INSPECTION.INSTRUCTED TO NOT USE WALK IN COOLER UNTIL REPAIRED AND REINSPECTED BY THE HEALTH DEPT.MUST USE ADDITIONAL COOLERS AND FREEZERS ON PREMISES THATS 40.0F OE BELOW FOR MAINTAINING POTENTIALLY HAZARDOUS FOODS. CRITICAL VIOLATION 7-38-005A

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS BEING MAINTAINED AT IMPROPER COLD TEMPERATURES INSIDE WALK IN COOLER. APPROX 15-LBS OF HAMBURGERS PATTIES AT 48.9F,20-LBS OF GROUND BEEF AT 48.7F, 50LBS- (2) BOXES OF CHICKEN AT 45.9F,46.1F, 10-LBS OF EGGS AT 48.7F,48.9F. ALL FOODS REMOVED AND DISCARDED BY MANAGER AT APPROX 95-LBS COST $150.00 -CDI. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005A.

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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED HIGH TEMPERATURE DISH MACHINE NOT BEING USED AT THIS TIME IN POOR REPAIR. WASH AND FINAL RINSE THERMOMETERS NOT OPERABLE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN RINSE AT 180.0F. SERIOUS VIOLATION 7-38-030. NO CITATION

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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED HIGH TEMPERATURE DISH MACHINE NOT BEING USED AT THIS TIME IN POOR REPAIR. WASH AND FINAL RINSE THERMOMETERS NOT OPERABLE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN RINSE AT 180.0F. SERIOUS VIOLATION 7-38-030. NO CITATION

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.