PARKER ELEMENTARY Fails Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: COLD HOLDING UNITS FOR MILK ON SERVING LINES NOT MAINTAINING ADEQUATE TEMPERATURES, AIR TEMPS RECORDED AT 50.2F AND 50 DEGREES. ALSO FOUND DOOR OPEN AND AN AIR TEMP OF MILK WALK-IN COOLER AT 48.1F. UNITS ON SERVING LINE TAGGED HELD FOR INSPECTION, MUST BE SERVICED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. AIR TEMPERATURE OF MILK WALK-IN COOLER RECOVERED AFTER KEEPING DOOR SHUT AND WENT DOWN TO 39.6F. INSTRUCTED TO MAKE SURE THIS AND ALL OTHER WALK-IN COOLER DOORS ARE SHUT AFTER GOING IN AND OUT OF UNITS. CITATION ISSUED-CRITICAL 7-38-005(A).

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: MILK FOUND AT IMPROPER TEMPERATURES ON SERVING LINES AND IN MILK WALK-IN COOLER RANGING FROM 46.9-48.7F. INSTRUCTED TO KEEP ALL MILK PRODUCTS AT 40 DEGREES OR BELOW /- 2 DEGREES. ALL MILK FOUND AT IMPROPER TEMPERATURE TAGGED HELD FOR INSPECTION. PRODUCT MUST STAY TAGGED(NOT USED) UNTIL CDPH RETURNS AND RELEASES IT. CITATION ISSUED-CRITICAL 7-38-005(A).

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE ONLY XEROX COPY PROVIDED WHILE HAMBURGERS AND TURKEY SUBS WERE BEING PREPARED AND SERVED. CITATION ISSUED-SERIOUS 7-38-012.

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.

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES - Comments: ONLY FOUND SOAP IN ONE STUDENT WASHROOM IN THE ENTIRE SCHOOL AND WAS INFORMED BY HOUSEKEEPING THAT THERE IS NO SOAP ON PREMISES TO FILL THE EMPTY DISPENSERS. SOAP MUST BE PROVIDED IN ALL STUDENT WASHROOMS. CITATION ISSUED-SERIOUS 7-38-030.

Missing allergen information can cause life-threatening reactions.

All food must be properly labeled with required information.

Label with common name; List ingredients and allergens; Date marking for prepared foods; Country of origin for certain foods.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: COUNTER TOPS, MICROWAVE OVEN, REFRIGERATORS, TOASTER OVEN ALL IN EMPLOYEE BREAK ROOM, FILTERS ABOVE COOKING EQUIPMENT IN KITCHEN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN POT STORAGE ROOM, IN ALL JANITOR'S CLOSETS, AND THROUGHOUT WHERE NEEDED. REPAIR SECTION OF FLOOR IN DRY GOODS STORAGE ROOM WHERE TILE IS MISSING.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN POT STORAGE ROOM, IN ALL JANITOR'S CLOSETS, AND THROUGHOUT WHERE NEEDED. REPAIR SECTION OF FLOOR IN DRY GOODS STORAGE ROOM WHERE TILE IS MISSING.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.