NEW HORIZON CENTER FOR DEVELOPMENT DISABLED CHILDR Gets Conditional Pass on Health Inspection - Chicago School

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN HANDLING POTENTIALLY HAZARDOUS FOODS (SANDWICHES, SOUPS, SALADS, CHICKEN, BEEF ETC). INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE SPLASH GUARD OR DIVIDER BETWEEN EXPOSED HAND SINK AND 3 COMPARTMENT SINK DRAIN BOARD IN PREP/COOKING AREA.---------MUST REPLACE CHIPPED ICE SCOOP (HANGING ON SIDE OF ICE MACHINE).--------- MUST SEAL OR PAINT RAW WOOD SHELVES IN REAR STORAGE (MAINTENANCE) ROOM.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF REACH-IN FREEZER IN REAR MAINTENANCE STORAGE ROOM.-------MUST CLEAN DISH TRAY WITH DRIED FOOD DEBRIS ON SURFACES INSIDE STORAGE CABINETS IN DINING AREA.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF REACH-IN FREEZER IN REAR MAINTENANCE STORAGE ROOM.-------MUST CLEAN DISH TRAY WITH DRIED FOOD DEBRIS ON SURFACES INSIDE STORAGE CABINETS IN DINING AREA.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.