FAIL
Risk 1 (High)
Skinner Branch (Sousa) Fails Health Inspection - Chicago School
March 7, 2017
Canvass Re-Inspection
License #70232
3
Total Violations
3
Critical
2
Corrected On Site
Violations Cited by Chicago Health Inspector
3
Violation #14
CORRECTED
CRITICAL
Violation Details
PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: CONTINUED NON COMPLIANCE ON PREVIOUS ORDER ISSUED, DATED 02/27/2017, REPORT #1989730, VIOLATION NOW UP GRAPED TO A CRITICAL VIOLATION, PREMISES PLACED ON 48 HOUR NOTICE, AND AN ALTERNATIVE LUNCH PLAN, SERVING ONLY COLD ITEMS, USING ALL PACKAGED/SEALED FOOD PRODUCTS, AND ALL PAPER GOODS, OFFICE AND SUPERVISOR NOTIFIED, VIOLATION LISTED BELOW: 32 INTERIOR OF MILK COOLER WITH EXCESSIVE ICE BUILD-UP. INSTD TO REMOVE EXCESSIVE ICE. 38 NO GREASE INTERCEPTOR AT 3-COMPARTMENT SINK. INSTD TO PROVIDE SAME. CRITICAL VIOLATION: 7-42-090
Why This Matters
Uncorrected violations continue posing health risks and often worsen over time.
Food Code Requirement
Previous critical violations must be corrected.
Specific Requirements
All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 8-401.10
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (MILK, HOT FOODS) NOR VALID CITY OF CHICAGO CERTIFIED CERTIFICATE POSTED. INSTD TO PROVIDE SAME AT ALL TIMES. SERIOUS VIOLATION 7-38-012.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (MILK, HOT FOODS) NOR VALID CITY OF CHICAGO CERTIFIED CERTIFICATE POSTED. INSTD TO PROVIDE SAME AT ALL TIMES. SERIOUS VIOLATION 7-38-012.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
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