SHIELDS ELEMENTARY MAIN Gets Conditional Pass on Health Inspection - Chicago School

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE DURING STORAGE. 2 LARGE, DEEP TRAYS OF COOKED CHEESE FILLED PINWHEELS AT IMPROPER TEMPERATURE OF 46.2F-46.8F (DATED YESTERDAY). DISCUSSEDPROPER COOLING TECHNIQUES AND TO MAINTAIN COLD FOODS AT 40F OR BELOW AT ALL TIMES. PINWHEELS DISPOSED OF AND DENATURED AT THIS TIME APPROX 10LBS $50 VALUE. CRITICAL VIOLATION 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: EXCESSIVE ICE BUILD UP AT INTERIOR SIDES OF MILK COOLER. INSTD TO REMOVE EXCESSIVE ICE AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: EXCESSIVE ICE ON FLOOR IN REAR OF WALK IN FREEZER. INSTD TO REMOVE EXCESSIVE ICE AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: ADJUST TIMERS ON EXPOSED HANDSINK FAUCET (AT LEAST 15 SECONDS) TO ALLOW FOR PROPER HANDWASHING WITHOUT CONSTANT PRESSURE OF HAND ON FAUCET.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: ADJUST TIMERS ON EXPOSED HANDSINK FAUCET (AT LEAST 15 SECONDS) TO ALLOW FOR PROPER HANDWASHING WITHOUT CONSTANT PRESSURE OF HAND ON FAUCET.

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.