Senn High School Passes Health Inspection - Chicago School

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED REPAIR RUST ON METAL INSIDE ICE MACHINE AND ON GREASE TRAPS UNDER 1,2 AND 3 COMP. SINKS THROUGHOUT KITCHEN.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER IN MILK COOLER ON SERVING LINE IN DINING.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. OBSERVED CERT.FOOD MANAGERS WITHOUT HAIR RESTRAINT,INSTRUCTED ALL FOODSERVICE EMPLOYEES MUST HAVE HAIR RESTRAINT ON INCLUDING MANAGERS , NO EXEMPTION.

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: All employees shall be required to use effective hair restraints to confine hair. OBSERVED CERT.FOOD MANAGERS WITHOUT HAIR RESTRAINT,INSTRUCTED ALL FOODSERVICE EMPLOYEES MUST HAVE HAIR RESTRAINT ON INCLUDING MANAGERS , NO EXEMPTION.

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.