O'TOOLE ELEMENTARY Gets Conditional Pass on Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: WALK-IN COOLER AT IMPROPER TEMPERATURE OF 49F. INSTD TO HAVE UNIT BE ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. ENGINEER ARRIVED AT SITE AND READJUSTED TEMPERATURE, INTERNAL TEMPERATURE AT 36F BY END OF INSPECTION. CITATION ISSUED 7-38-005A CRITICAL

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 YOGURT AT IMPROPER HOLDING TEMPERATURES IN WALK-IN COOLER AT 51.9F. INSTD TO MAINTAIN PROPER TEMPLERATURES OF 40F OR BELOW AT ALL TIMES. PRODUCT VOLUNTARILY DISCARDED AND DENATURED AT THIS TIME. APPROX 5 LBS $50 VALUE. CITATION ISSUED 7-38-005A CRITICAL.

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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER UNDER CITY PRESSURE ON SITE. MGR STATES HOT WATER NOT AVAILABLE SINCE YESTERDAY AFTERNOON. INSTD TO PROVIDE SAME. ENGINEER ARRIVED ON SITE TO RESET HOT WATER UNIT. HOT WATER UNDER CITY PRESSURE PROVIDED BY END OF INSPECTION. CITATION ISSUED 7-38-030 CRITICAL.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: EXTERIOR OF GREASE TRAP WITH RUSTY SURFACES. INSTD TO PAINT SAME WITH NON-TOXIC PAINT.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: EXTERIOR OF GREASE TRAP WITH RUSTY SURFACES. INSTD TO PAINT SAME WITH NON-TOXIC PAINT.

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.