Northside Learning Center Fails Health Inspection - Chicago School

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND TWO LARGE CEREAL CARDBOARD BOXES FULL OF VARIOUS KIND OF 240 EACH SANDWICHES ON TOP THE PREP TABLE. EMPLOYEE WERE REMOVING FROM THEM AND REPLACE ON FOOD CONTAINERS TO BE STORED AND USED FOR TOMORROW LUNCH. SANDWICHES WERE INDIVIDUAL STORED INSIDE SANDWICHE BAGS, WITH TEMPERATURE OF 50.5F TO 57.8F. FOOD IS PREPARED AND DELIVERED BY THE SWIFT SCHOOL,5900 N WINTHROP. NO TIME AND TEMPERATURE LOG PROVIDED OF WHEN PRODUCTS WERE MADE OR DELIVER TIME. NO TIME AND TEMPERATURE LOG PROVIDED OF RECEIVED FOOD. FOOD DISCARDED AND DENATURED. POUNDS 28,VALUE 627. 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.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATIONS NOT CORRECTED FROM 2-26-2013,REPORT #1322040, AND FROM 3-11-13,REPORT #1106436. VIOLATION #29. #32-MUST INSTALL SPLASH GUARD BY THE EXPOSED HAND SINK THAT IS ATTACHED TO THE PREP TABLE #24-THREE COMPARTMENT SINK NOT MAINTAINED. OBSERVED WASTE WATER WITH FOOD PARTICLES BACKING UP IN ALL THREE SINKS WHEN WATER IS RELEASED FROM COMPARTMENT,ALSO WHEN WATER IS TURNED ON FROM FAUCET. INSTRUCTED FIX PROBLEM. STILL TODAY WE(CERTIFIED FOOD MANAGER AND MYSELF)OBSERVED VIOLATIONS NOT CORRECTED,INSTRUCTED TO CORRECT AND MAINTAIN. STILL TODAY 3-13-13 VIOLATIONS NOT CORRECTED. CRITICAL VIOLATION:7-42-090.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: VIOLATION UPGRADED TO A CRITICAL VIOLATION #14

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: VIOLATION UPGRADED TO VIOLATION #14

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: VIOLATION UPGRADED TO VIOLATION #14

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: RESEAL BASEBOARD WALL BETWEEN THE WALK-IN COOLER AND WALK-IN FREEZER,ALSO REPLACE BROKEN BASEBOARD WALL IN DISH ROOM BY THE KITCHEN DOOR

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING WALL ABOVE UNUSED TAGGED SMALL DISH MACHINE WITH BLACK SUBSTANCE,INSTRUCTED TO CLEAN AND MAINTAIN.ALSO ABSORBED CEILING WALL BUBBLED UP WITH WATER ABOVE THE HIGH TEMP DISH MACHINE SAM AREA.INSTRUCTED TO REMOVE,REPLACE AND REPAINT SAID AREA

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: OBSERVED CEILING WALL ABOVE UNUSED TAGGED SMALL DISH MACHINE WITH BLACK SUBSTANCE,INSTRUCTED TO CLEAN AND MAINTAIN.ALSO ABSORBED CEILING WALL BUBBLED UP WITH WATER ABOVE THE HIGH TEMP DISH MACHINE SAM AREA.INSTRUCTED TO REMOVE,REPLACE AND REPAINT SAID AREA

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.