Sayre Language Acad. Fails Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE STAND-UP 2 DOOR TRUE COOLER IN USE DURING THIS INSPECTION LOCATED IN THE EAST LUNCH ROOM AT IMPROPER COLD HOLDING TEMPERATURE AMBIENT AIR MEASURED AT 44.5F. TAGGED "HELD FOR INSPECTION" AT THIS TIME. MUST NOT USE THE REFRIGERATION UNIT UNTIL THE CDPH IS NOTIFIED VIA FAX AT 312-746-8040 OR BY E-MAIL AT cdphfood@cityofchicago.org TO REQUEST A TAG REMOVAL.APPROXIMATELY AT 10:40 A.M. THE SAID COOLER AMBIENT AIR MEASURED AT 37.0F AT THIS TIME.THE "HELD FOR INSPECTION" TAG IS REMOVED,MAY RESUME NORMAL USE OF SAID REFRIGERATION UNIT AT THIS TIME. 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: OBSERVED POTENTIALLY HAZARDOUS FOODS COOKED EGG SALAD SANDWICH,COOKED EGGS,COOKED CHICKEN NUGGETS,MOZZARELLA,CHEDDAR CHEESES,HAMBURGER STORED AT IMPROPER TEMPERATURES RANGING FROM (44.0F-46.4F) STORED INSIDE THE STAND-UP 2 DOOR TRUE COOLER.MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID FOODS DURING THIS INSPECTION.APPROXIMATELY 20 POUNDS OF FOOD WORTH APPROXIMATELY $68.69 AS STATED PER MANAGER AT THIS TIME. ADVISED MANAGER TO MONITOR AND MAINTAIN ALL COLD FOODS INSIDE COLD HOLDING UNITS MUST BE 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED THE FOLLOWING STUDENTS TOILET ROOMS LACKING HOT WATER 1ST FLOOR BOYS TOILET ROOM -58.8F,1ST FLOOR GIRLS TOILET ROOM -48.7F,2ND FLOOR GIRLS TOILET ROOM -66.7F,3RD FLOOR GIRLS TOILET ROOM LOCKED ENGINEEER STATED HANDSINK IS IN PROCESS OF REPAIR.INSTRUCTED TO REPAIR AND UTILIZE OTHER STUDENT TOILET ROOMS FOR PROPER HANDWASHING PER CITY CODE.HAND WASHING /TOILET FACILITIES MUST FUNCTIONING PROPERLY AT ALL TIMES.SERIOUS VIOLATION 7-38-030.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND THE CAULK ABOVE THE 3 COMPARTMENT SINK IN POOR REPAIR. INSTRUCTED TO REPAIR SO THAT IS SMOOTH AND EASILY CLEANABLE AT ALL TIMES.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE COBWEB ACCUMULATIONS AT WALLS BEHIND REFRIGERATION UNITS IN THE EAST LUNCHROOM WHERE NOTED TO MANAGER AT THIS TIME.INSTRUCTED TO CLEAN AND MAINTAIN.

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: MUST REPLACE NON-WORKING LIGHT BULBS IN THE KITCHEN AREAS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE NON-WORKING LIGHT BULBS IN THE KITCHEN AREAS.

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.