NO/WEST INST. FOR CONTEMPORARY LEARNING Fails Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED TWO DOORCOOLER NOT HOLDING FOOD AT PROPER TEMPERATURES.FOODS AT 46F(SEE BELOW)TAGGED COOLER CRITICAL VIOLATION 7-38-005(A)

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: OBSERVED FOODS I TWO DOOR REACH-IN COOLER TO BE AT 46F.THEY WERE HAM,MASHED POTATOS,MILK,SOUP AND EGGS.TOTAL AMMOUNT OF FOOD DENATURED WAS 12.29LBS AT 49.29 CRITICAL VIOLATION 7-38-005(A)

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS GILLED CHEESE SANDWICHES ARE PREPARED. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED OBSERVED FROM REPORT#2009950 DATED 4/6/2017 VIOLATION#38 MUST REMOVE PUTTY FROM INTERIOR MIDDLE BASIN OF THREE COMPARTMENT SINK VIOLATION#38 MUST PLACE BOTH GRILL AND FRYER DIRECTLY UNDER VENTILLATION HOOD. SERIOUS VIOLATION 7-42-090

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED OBSERVED FROM REPORT#2009950 DATED 4/6/2017 VIOLATION#38 MUST REMOVE PUTTY FROM INTERIOR MIDDLE BASIN OF THREE COMPARTMENT SINK VIOLATION#38 MUST PLACE BOTH GRILL AND FRYER DIRECTLY UNDER VENTILLATION HOOD. SERIOUS VIOLATION 7-42-090

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.