PASS W/ CONDITIONS
Risk 1 (High)
Shoop Gets Conditional Pass on Health Inspection - Chicago School
April 4, 2014
Canvass
License #25381
2
Total Violations
2
Critical
Inspection Summary
This school was inspected by the Chicago Department of Public Health on April 4, 2014. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND COOKED CHEESE PIZZA (112F/122F),AND FISH STICKS,(125F)ON STEAMTABLE MAINTAINED AT IMPROPER TEMPERATURES.INSTRUCTED TO REMOVE.MANAGER RE-HEATED FOODS TO 165F,-CDI.INSTRUCTED TO MAINTAIN TEMPERATURES OF FOOD ONLY PREP SMALL BATCHES AT A TIME FROM OVEN,SO FOOD WONT LOOSE TEMPERATURE.CRITICAL VIOLATION ISSUED 7-38-005A
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND COOKED CHEESE PIZZA (112F/122F),AND FISH STICKS,(125F)ON STEAMTABLE MAINTAINED AT IMPROPER TEMPERATURES.INSTRUCTED TO REMOVE.MANAGER RE-HEATED FOODS TO 165F,-CDI.INSTRUCTED TO MAINTAIN TEMPERATURES OF FOOD ONLY PREP SMALL BATCHES AT A TIME FROM OVEN,SO FOOD WONT LOOSE TEMPERATURE.CRITICAL VIOLATION ISSUED 7-38-005A
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection