Phillip Rogers Elementary School Gets Conditional Pass on Health Inspection - Chicago School

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND 6 PANS OF COOKED CHICKEN FOR CHICKEN ENCHILADAS ROLLED UP AND STORED INSIDE THE TWO DOOR REACH-IN COOLER AT TEMP OF:47.8F-48.6F-50F.F-51.7F-51.7F-52.9F. FOOD WAS COOKED ON 2-16-17 PER MANAGER ON DUTY STATEMENT.FOOD DISCARDED AND DENATURED POUNDS#35, VALUE 20. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND REACH-IN COOLERS IN HALLWAY BY THE KITCHEN DOOR NOT LOCKED,ALSO FOUND MILK CHEST COOLER IN HALLWAY BY THE KITCHEN STORAGE ACROSS FROM GYM NOT LOCKED.INSTRUCTED TO KEEP UNITS LOCKED AT ALL TIMES;IF THE KEYS ARE MISSING MUST PROVIDED.UNITS HAD FOOD PRODUCTS INSIDE. BROKEN RUBBER GASKET AT LEFT SIDE DOOR OF TWO DOOR REACH-IN COOLER BY THE WINDOW,INSTRUCTED TO RE-SEAL/REPLACE.MUST USE FOOD GRADE MATERIAL IF IS RE-SEALED.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ENCRUSTED FOOD AT INTERIOR OF THE MICROWAVE IN STAFF/TEACHERS LOUNGE.NEED TO CLEAN AND MAINTAIN

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: EXCESS SOAP ON FLOOR UNDER THE SOAP DISPENSER INSIDE THE GIRLS WASHROOM.NEED TO CLEAN AND MAINTAIN(ACROSS ROOM 215).

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SECOND FLOOR BOYS WASHROOM URINAL NOT FLUSHING AFTER EACH USE.OBSERVED URINALS WITH URINE.INSTRUCTED TO REPAIR CAUSE(ACROSS FROM ROOM 218). NO HOT WATER PROVIDED AT WASHBOWL BY THE WINDOW IN GIRLS WASHROOM,HOT WATER MUST BE PROVIDED(ACROSS FROM ROOM 215).SECOND FLOOR STAFF WASHROOM HOT WATER HANDLE NOT MAINTAIN 15 SECOND REQUIRED TO BE ABLE TO WASH HANDS. IN ODER TO WASH HANDS YOU MUST PRESS AND MAINTAIN THE HANDLE WITH ONE HAND AS YOU TRY TO WASH THE OTHER.INSTRUCTED TO REPAIR CAUSE(ACROSS FROM ROOM 211).

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NEED TO REPLACE NON WORKING THERMOMETERS INSIDE THE TWO DOOR REACH-IN COOLER BESIDE THE THREE COMPARTMENT SINK.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NEED TO REPLACE NON WORKING THERMOMETERS INSIDE THE TWO DOOR REACH-IN COOLER BESIDE THE THREE COMPARTMENT SINK.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.