Passages Charter School Fails Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: TWO DOOR REACH-IN COOLER AT AIR TEMP OF 59F TO 60F.THEUR OWN THERMOMETER SHOWED 60F. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:SLICE HAM FOR SANDWICHES. COLD UNIT IN QUESTION MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE,USE OTHER COOLERS. COOLERS ON SIDE INCLUDED TWO WALK-INS AT TEMP OF 38.4F TO 40F. 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND 6 LARGE COOKIES PANS WITH SLICED HAM FOR SANDWICHES AT TEMP OF 48.5F TO 50F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED BY THE MANAGER.POUNDS 18,VALUE 49.75F CRITICAL VIOLATION: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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THREE COMPARTMENT SINK NOT MAINTAINED,WHEN WATER IS RELEASED FROM ONE COMPARTMENT WATER BACKS UP TO THE OTHER COMPARTMENT.REPAIR CAUSE. SERIOUS VIOLATION:7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 2-28-17,REPORT#1989814 #32- 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 #34-MISSING FLOOR TILE IN FRONT OF WALK-IN FREEZER /HOT WATER STORAGE #35-CEILING TILES ABOVE PREP TABLE NOT PROPER INSTALLED TOO SMALL,LEAVING LARGE GAPS ON CEILING,INSTRUCTED TO REPLACE TODAY WE OBSERVED SAME VIOLATION SERIOUS VIOLATION:7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: SPIDER WEBS ON PIPES UNDER THREE COMPARTMENT SINK,FRAME OF WINDOW AND WALLS INCLUDED STORAGE WERE WALK-IN FREEZER IS STORED.CLEAN AND MAINTAIN AREA.

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: DEBRIS AND ITEMS ON FLOOR BESIDE AND BEHIND THE WALK-IN FREEZER AT HOT WATER ROOM.NEED TO CLEAN AND MAINTAIN.REMOVE EXCESS EMPTY BOXES FROM WEST SIDE OF THE WALK-IN FREEZER FLOOR INSIDE THE WALK-IN COOLER IN THE KITCHEN NOT MAINTAINED,MISSING FLOOR TILES OR PEELING PAINT UNDER THE RUBBER MAT.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: HOLE ON WALL(FILLED WITH CANDY WRAPS AND STRAWS) AT NORTH SIDE OF THE LUNCH ROOM BY THE ELECTRICAL BOX.INSTRUCTED TO REPLACE WALL TILE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT BULBS ABOVE THE TRAY LINE NOT SHIELD,INSTRUCTED TO SHIEL SAID LIGHTS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO HOT WATER PROVIDED AT METERED FAUCET OF WASH BOWL BY THE STALL AT FIRST AND SECOND FLOOR GIRLS WASH ROOMS.INSTRUCTED TO PROVIDE HOT WATER. BOTH WASHROOMS HAS ANOTHER WASH BOWL WITH HOT/COLD RUNNING WATER.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO HOT WATER PROVIDED AT METERED FAUCET OF WASH BOWL BY THE STALL AT FIRST AND SECOND FLOOR GIRLS WASH ROOMS.INSTRUCTED TO PROVIDE HOT WATER. BOTH WASHROOMS HAS ANOTHER WASH BOWL WITH HOT/COLD RUNNING WATER.

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.