ORGANICLIFE Fails Health Inspection - Chicago School

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TCS FOOD; GROUND BEEF ON THE HOT HOLDING UNIT NOT WORKING ON THE SERVING LINE WITH A TEMPERATURE OF 118F. MANAGER UTILIZED GROUND BEEF THAT WAS PREPARED AND MEETING COMPLIANCE INSTEAD. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005 CITATION CONSOLIDATED WITH VIOLATION #22.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF APPROXIMATELY 21 CRATES OF CHOCOLATE AND REGULAR MILK CARTONS APPROXIMATELY 6-8 GALLONS OF MILK DISCARDEDAT THIS TIME ALL STORED IN A TWO DOOR REFRIGERATOR. TEMPERATURES RANGED 45.5F-53.2F. MUST HAVE COLD HOLDING FOODS AND BEVERAGES AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF A TWO DOOR REFRIGERATOR AT 45.0F WITH TCS FOODS STORED INSIDE FOR SALE. A HELD FOR INSPECTION TAG HAS PLACED ON UNIT. ONCE REPAIRED, EMAIL CDPH TO HAVE UNIT REINSPECTED AND TAG REMOVED. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. PRIORITY VIOLATION 7-38-005, CITATION ISSUED

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THE REAR EXIT DOOR NEAR THE FOOD PREP AREA NOT RODENT PROOFED AT THE BOTTOM. INSTRUCTED TO RODENT PROOF SAID DOOR AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED THE DISHWARE STORED ON THE SHLEVING UNITS UNDER THE FOOD PREP AREA NOT INVERTED. INSTRUCTED TO INVERT THE SAID DISHWARE AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TWO KNOBS TO OPERATE THE HOT AND COLD WATER ON THE HANDWASHING SINK IN THE MIDDLE OF THE GIRLS TOILET ROOM ON THE SECOND FLOOR MISSING. INSTRUCTED TO REPAIR AND MAINTAIN

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TWO KNOBS TO OPERATE THE HOT AND COLD WATER ON THE HANDWASHING SINK IN THE MIDDLE OF THE GIRLS TOILET ROOM ON THE SECOND FLOOR MISSING. INSTRUCTED TO REPAIR AND MAINTAIN

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.