PROVIDENCE ENGLEWOOD CHARTER SCHOOL Gets Conditional Pass on Health Inspection - Chicago School

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: OBSERVED INDIVIDUAL CONTAINERS OF VEGETABLES (GARBANZO BEANS, KIDNEY BEANS, AND GREEN BEANS) ON SERVING LINE AT IMPROPER TEMPERATURES RANGING FROM 60.1F-62.1F. ALSO OBSERVED INDIVIDUAL CONTAINERS (APPROX 200) OF CHEESE PIZZA AT IMPROPER TEMPERATURES RANGING FROM 60.9F-65.4.0Z. ALL BOXES STATES KEEP REFRIGERATED OR FROZEN ALL PRODUCT DISPOSED OF AND DENATURED AT THIS TIME, APPROX 60LBS $200 VALUE. VIOLATION CRITICAL 7-38-005A.

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.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: IMPROPER THAWING TECHNIQUES FOR FROZEN POTENTIALLY HAZARDOUS FOODS (PIZZA, VEGETABLES, FRUIT JUICE) , THAWING AT ROOM TEMPERATURE. DISCUSSED PROPER THAWING TECHNIQUES WITH MANAGER, WHICH INCLUDES THAWING UNDER REFRIGERATION, UNDER COLD RUNNING WATER OR COOK DIRECTLY FROM FROZEN STATE. VIOLATION 7-38-005A SERIOUS.

Improper thawing allows surface bacteria to multiply while interior remains frozen.

Time/temperature control foods must be thawed safely.

Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: IMPROPER THAWING TECHNIQUES FOR FROZEN POTENTIALLY HAZARDOUS FOODS (PIZZA, VEGETABLES, FRUIT JUICE) , THAWING AT ROOM TEMPERATURE. DISCUSSED PROPER THAWING TECHNIQUES WITH MANAGER, WHICH INCLUDES THAWING UNDER REFRIGERATION, UNDER COLD RUNNING WATER OR COOK DIRECTLY FROM FROZEN STATE. VIOLATION 7-38-005A SERIOUS.

Improper thawing allows surface bacteria to multiply while interior remains frozen.

Time/temperature control foods must be thawed safely.

Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.