SAGE DINING SERVICES Gets Conditional Pass on Health Inspection - Chicago School

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: DICED FRESH TOFU AT TEMP 66.7F STORED INSIDE THREE DOOR REACH-IN COOLER.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED BY THE MANAGER ON DUTY.POUNDS 4,VALUE 9 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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING SOLUTION PROVIDED AT SET-UP AND USED THREE COMPARTMENT SINK,0ppm. SANITIZER SOLUTION CONTAINER EMPTY UNDER THREE COMPARTMENT SINK. MANAGER CHANGED SANITIZER CONTAINER AFTER MY REQUEST.MANAGER CORRECTED ISSUE: SANITIZING SOLUTION AT 200ppm. CRITICAL VIOLATION:7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: PREVIOUS INSPECTION SUMMARY REPORT FROM 2-10-17,REPORT #1963240 NOT POSTED/VISIBLE TO ALL CUSTOMERS.SUMMARY REPORT WAS STORED INSIDE THE MANAGER OFFICE IN THE KITCHEN. INSPECTION SUMMARY REPORT MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS. NEW INSPECTION SUMMARY REPORT GIVEN AND POSTED IN PUBLIC VIEW. SERIOUS VIOLATION:7-42-010(B)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PROVIDE FOOD LABEL ON FOOD PRODUCTS IN COOLERS AND DRY INGREDIENT IN STORAGE AREA

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BROKEN RUBBER GASKET INSIDE THE DOORS OF THREE DOOR REACH-IN COOLER(STORAGE AREA),INSTRUCTED TO REPLACE.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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DEBRIS ON SHELVES AND INSIDE COOLERS,INSTRUCTED 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WHEN AUDITORIUM IS IN USE AND LOBBY AREA IS USED TO DISPENSE FOOD TO CHILDREN AN EXPOSED HAND SINK MUST BE INSTALLED AT SAID AREA. PLUMBING MUST BE UNDER CITY PLUMBING CODE,SOAP AND PAPER TOWEL MUST BE PROVIDED AT SAID SINK.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: PROVIDE WIPING CLOTH/LINENS MUST BE STORED INSIDE A CLEAN BUCKET WITH SANITIZING SOLUTION IN EVERY WORKING STATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED PERSONAL ITEMS STORED ON SHELVES IN THE KITCHEN(HANDBAGS,SWEATER,SHOES UNDER SHELF,ETC) AND STORAGE AREA,INSTRUCTED ALL PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS.PROVIDE A LOCKER.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ANYONE ENTERING PREP/KITCHEN AREA MUST WEAR HAIR RESTRAINT

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ANYONE ENTERING PREP/KITCHEN AREA MUST WEAR HAIR RESTRAINT

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.