MORRILL Fails Health Inspection - Chicago School

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 100 COOKED PIZZAS IN HOT HOLDING UNIT AT IMPROPER TEMPERATURES RANGING FROM 120F-128.9F. HOT HOLDING UNIT AT 110F. NO CURRENT TEMPERATURE LOGS IN PLACE. MGR IMMEDIATELY DISCARDED AND DENATURED PRODUCT. INSTD TO HAVE PRODUCT AT 140F OR ABOVE BEFORE PLACING IN UNIT AND INSTD TO HAVE UNIT ON AND AT PROPER TEMPERATURE PRIOR TO USING. HOT HOLDING UNIT WAS ABLE TO MAINTAIN PROPER HOLDING TEMPERATURE OF 150F BY END OF INSPECTION. CITATION ISSUED 7-38-005A CRITICAL. APPROX 30LBS $100 VALUE.

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZER BEING USED TO PROPERLY WASH, RINSE, AND SANITIZE, ONLY 1ST COMPARTMENT OF SINK BEING USED TO WASH TRAYS WITH SOAP AND WATER. 3RD BASIN OF SINK WITHOUT SANITIZER. INSTD MGR ON PROPER SET UP TO WASH, RINSE, AND SANITIZE MULTI-USE EQUIPMENT. CITATION ISSUED 7-38-030 CRITICAL.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWELS OR SANITARY HAND DRYING DEVICE AT EXPOSED HANDSINK. LUNCHROOM STAFF STATES THEY ARE NOT PROVIDED WITH SAME. EXTENSIVE TIME TAKEN TO OBTAIN PAPER TOWELS DUE TO LOCKED CLOSET AND WITHOUT KEY. DISCUSSED WITH MGR THE IMPORTANCE OF PROPER HANDWASHING. CITATION ISSUED 7-38-030 CRITICAL.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 5/1/12 (1227223) NOT CORRECTED: 37 BOYS BATHROOM FLOOR IN NEED OF DETAIL CLEANING TO REMOVE ALL URINE BUILD UP, EXTREME FOUL ODOR. MUST CLEAN AND MAINTAIN AT ALL TIMES. 38 MUST PROVIDE PROPER VENTILATION IN BOYS WASHROOM TO ELIMINATE ODORS MUST MAINTAIN AT ALL TIMES. CITATION ISSUED 7-42-090 SERIOUS.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED TRAYS ON STORAGE RACK WITH EXCESSIVE WATER DRIPPING ON FLOOR. INSTD MGR ON PROPER DRYING OF EQUIPMENT BEFORE STORING OR BEING USED BY STUDENTS.

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: INTERIOR OF MILK COOLER WITH EXCESSIVE ICE BUILD-UP. INSTD TO REMOVE EXCESSIVE ICED.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LIGHTSHIELDS THRU-OUT PREP AREA NOT CLEAN. CLEAN SAME.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LIGHTSHIELDS THRU-OUT PREP AREA NOT CLEAN. CLEAN SAME.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.