PROVIDENCE ST. MEL SCHOOL Fails Health Inspection - Chicago School

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS ARE BEING SERVED (PIZZA, CHICKEN SANDWICH, MILK). CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-012. CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FIRST FLOOR GIRLS HANDWASHING SINK TEMPERATURE OF 81.5F AND SECOND FLOOR BOYS HANDWASHING SINK TEMPERATURE OF 82.8F. INSTRUCTED TO REPAIR AND MAINTAIN MINIMUM WATER TEMPEATURE OF 100F. PRIORITY. 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOOD (MILK) AT IMPROPER TEMPERATURE OF 46.0F INSIDE DISPLAY CASE AT SERVING LINE. INSTRUCTED TO DISCARD. ALL COLD HOLDING TEMPERATURES MUST BE 41F OR BELOW. PRIORITY. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED DISPLAY CASE INTERNAL TEMPERATURE AT 51.2F. ALL COLD HOLDING EQUIPMENT INTERNAL TEMPERATURE MUST BE 41F OR BELOW. PRIORITY. 7-38-005. CITATION ISSUED. DISPLAY CASE TAGGED FOR RE-INSPECTION.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE AND MAINTAIN A WORKING THERMOMETER INSIDE THE DISPLAY CASE AT FRONT SERVING LINE.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE AND MAINTAIN A WORKING THERMOMETER INSIDE THE DISPLAY CASE AT FRONT SERVING LINE.

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.