FAIL
Risk 1 (High)
ORGANICLIFE Fails Health Inspection - Chicago School
August 30, 2023
License
License #2929302
4
Total Violations
2
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHNG SINK IN WOMENS WASHROOM NOT AT PROPER TEMPERATURE 75.4 DEGREES. INSTRUCTED MANAGER TO HAVE HOT WATER AT 100 DEGREES OR ABOVE AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: HOT HOLDING STEAM TABLE NOT IN OPERATION AT THIS TIME. ELECTRICITY MUST BE INSTALLED TO TABLE. NO HOT FOOD IN SERVICEAT THIS TIME. INSTRUCTED TO CORRECT AND CONTACT CDPH FOR REINSPECTION WHEN INSTALLED CONTINUE SERVING COLD LUNCHES.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: ALL FOOD ITEMS MUST BE RELOCATED FROM SIDE AREAS TO ALLOW CHILDREN TO PASS TO USE WASHROOM FACILITIES. INSTRUCTED TO CORRECT AND MAINTAIN.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: ALL FOOD ITEMS MUST BE RELOCATED FROM SIDE AREAS TO ALLOW CHILDREN TO PASS TO USE WASHROOM FACILITIES. INSTRUCTED TO CORRECT AND MAINTAIN.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
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