PASS W/ CONDITIONS
Risk 1 (High)
ORGANICLIFE Gets Conditional Pass on Health Inspection - Chicago Charter school
September 3, 2024
Canvass
License #2929301
4
Total Violations
2
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: WE OBSERVED TCS FOODS STORED INSIDE COLD TRAYLINE UNIT AT IMPROPER TEMPERATURE: TWO TRAYS OF SLICED TOMATOES AT TEMP OF 48.7F TO 51.7F. PICO DE GALLO AT TEMP OF 47.9F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED BY THE MANAGER. POUNDS 4, VALUE $10. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: WE OBSERVED THE TRAY LINE UNIT, USED THE TOP PART TO STORE COLD TCS FOODS. A THIN LAYER OF ICE MAT IS PROVIDED INSIDE THE TRAYLINE WHICH MELTS QUICKLY, UNABLE TO MAINTAIN COLD FOOD WITH ADEQUATE TEMPERATURE. THE BOTTOM PART OF THE UNIT IS NOT IN WORKING CONDITION THAT'S WHY AN ICE LINER IS USED ON TOP AND THE FOOD IS AT IMPROPER TEMPERATURE: SLICED TOMATOES AT TEMP OF 51.7F; PICO DE GALLO AT TEMP OF 47.9F, ETC. TAGGED UNIT "HELD FOR INSPECTION". DO NOT USE. COLD UNIT MUST MAINTAIN AIR TEMP OF 41F AND BELOW. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAKING FAUCET AT TWO COMPARTMENT SINK.LEAKING DRAIN PIPES UNDER THREE COMPARTMENT SINK.REPAIR ISSUE.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAKING FAUCET AT TWO COMPARTMENT SINK.LEAKING DRAIN PIPES UNDER THREE COMPARTMENT SINK.REPAIR ISSUE.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
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