Passages Charter School Fails Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: TALL HOT HOLDING UNIT NOT MAINTAINED.TEMPERATURE SET ON 190F,HOWEVER INTERIOR TEMPERATURE IS 97.6 TO 115.5F. MUST MAINTAIN HOT HOLDING TEMPERATURE OF 140F AND ABOVE. CHEESE BURGER REMOVED AND PLACED INSIDE THE CONVENTIONAL OVEN TO MAINTAIN 140F AND ABOVE. TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION: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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: SIDE DOOR IN THE KITCHEN AND FRONT DOORS(WEST BUILDING) NOT RODENT/INSECT PROOF. A GAP OF 1/4 TO 1/2" AT BOTTOM OF THE DOOR.NEED TO RODENT/INSECT PROOF SAID DOORS. SERIOUS VIOLATION:7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: NO HOT WATER PROVIDED AT GIRLS SECOND FLOOR(EAST BUILDING)WATER TEMPERATURE FROM 69.7F TO 70.6F. BOYS WASHROOM BASEMENT AND FIRST FLOOR AT TEMP OF 54.6F TO 55.1F. NO RUNNING HOT WATER AT GIRLS WASHROOM LOCATED AT WEST BUILDING INSIDE THE LUNCH ROOM. FOUND METERED FAUCET NOT WORKING(UNABLE TO DISPENSE WATER)INSIDE GIRLS WASHROOM FIRST FLOOR EAST BUILDING.HOT WATER MUST BE PROVIDED IN ALL WASHBOWLS FOR PROPER HAND WASHING. INSTRUCTED FOR GIRLS AT WEST BUILDING TO USE EAST BUILDING WASH ROOMS. SERIOUS VIOLATION:7-38-030

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: EXCESS RUST ON TOP THE LID AND EXTERIOR OF THE GREASE TRAP UNIT,INSTRUCTED TO CLEAN/REPAINT AND MAINTAIN.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: WATER ON FLOOR ON TOP THE FLOOR DRAIN INSIDE REAR STORAGE AREA.NEED TO CHECK FLOOR DRAIN IF IS CLOGGED,IF NOT MUST KEEP AREA DRY.REPAIR CAUSE. MISSING FLOOR TILE IN FRONT OF WALK-IN FREEZER /HOT WATER STORAGE.

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: WATER ON FLOOR ON TOP THE FLOOR DRAIN INSIDE REAR STORAGE AREA.NEED TO CHECK FLOOR DRAIN IF IS CLOGGED,IF NOT MUST KEEP AREA DRY.REPAIR CAUSE. MISSING FLOOR TILE IN FRONT OF WALK-IN FREEZER /HOT WATER STORAGE.

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.