PASS W/ CONDITIONS
Risk 1 (High)
Northside Learning Center Gets Conditional Pass on Health Inspection - Chicago School
January 22, 2018
Canvass
License #49021
3
Total Violations
2
Critical
1
Minor
Inspection Summary
This school was inspected by the Chicago Department of Public Health on January 22, 2018. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #6
CRITICAL
Violation Details
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES. EMPLOYEE NOTED IMPROPERLY USING GLOVES. NOT WASHING HANDS AFTER GLOVES REMOVED THEN PROCEED TO RETRIEVE FOOD FROM THE WALK-IN COOLER. THEN OBSERVED THE SAME EMPLOYEE STORING AN OPEN CUP OF DRINKING WATER AT THE PREP SINK WHILE FRESH PRODUCE WAS BEING PREPARED. EMPLOYEE STATED SHE DRINKS A LOT OF WATER. REVIEWED THE PROPER USE OF GLOVES AND REMOVED THE DRINKING GLASS OF WATER. CRITICAL VIOLATION 7-38-005(A).
Why This Matters
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Food Code Requirement
Proper handwashing and no bare hand contact with ready-to-eat foods.
Specific Requirements
Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.
CDPH Food Code: Section 2-301.11, 2-301.12, 2-301.14
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST RE-LABEL, REMOVE TORN/PEELING LABEL FROM BULK FOOD CONTAINERS.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST RE-LABEL, REMOVE TORN/PEELING LABEL FROM BULK FOOD CONTAINERS.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection