NORTH LAWNDALE SCHOOL COLLEGE PREP Fails Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED WALK-IN COOLER IN POOR REPAIR, NOT HOLD AT 40'F AND BELOW, COOLER READING 60'F, INSTRUCTED TO RESTRICT USE, COOLER TAGGED, MUST FAX LETTER FOR RE-INSPECTION, ONCE REPAIR, 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: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED IN WALK-IN COOLER AT IMPROPER TEMPS, (2) ROLLS OF GROUND BEEF, COOKED CHICKEN, (4) BAGS OF ROAST BEEF, AND (1) BAG OF YOGURT, ALL READING BETWEEN 50'F-58'F, ALL PRODUCT DUMPED AND DENATURED AT A COST OF ABOUT $1,000.00 AND ABOUT 30 POUNDS, 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED IN WALK-IN COOLER AT IMPROPER TEMPS, (2) ROLLS OF GROUND BEEF, COOKED CHICKEN, (4) BAGS OF ROAST BEEF, AND (1) BAG OF YOGURT, ALL READING BETWEEN 50'F-58'F, ALL PRODUCT DUMPED AND DENATURED AT A COST OF ABOUT $1,000.00 AND ABOUT 30 POUNDS, 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.