North-Grand H.S. Gets Conditional Pass on Health Inspection - Chicago School

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WASHING A PERSONAL DRINKING CUP IN THE MAIN KITCHEN TWO COMPARTMENT PREP SINK. INSTRUCTED TO USE THE THREE COMPARTMENT SINK FOR ALL WASHING, RINSING, SANITIZING OF ALL DISHES. CRITICAL VIOLATION 7-38-030.

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 AT THE MAIN KITCHEN EXPOSED HAND SINK. NO SOAP AT THE SERVING LINE EXPOSED HAND SINK. MUST PROVIDE AT ALL TIMES. ENGINEER PROVIDED DURING THE INSPECTION. CRITICAL VIOLATION 7-38-030.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED RAW EGGS BEING STORED ON REFRIGERATOR SHELVING DIRECTLY ABOVE FRESH VEGETABLES IN THE CULINARY CLASS KITCHEN. INSTRUCTED TO STORE RAW EGGS ON BOTTOM SHELVING AND PROTECT FOODS AT ALL TIMES. MANAGER REMOVED EGGS. SERIOUS VIOLATION 7-38-005(A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INOPERABLE LIGHTING INSIDE THE WALK-IN FREEZER. MUST PROVIDE ADEQUATE LIGHTING.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INOPERABLE LIGHTING INSIDE THE WALK-IN FREEZER. MUST PROVIDE ADEQUATE LIGHTING.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.