FAIL
Risk 1 (High)
SONIA SHANKMAN ORTHOGENIC SCHOOL AT U OF C Fails Health Inspection - Chicago School
April 25, 2016
Canvass
License #3247569
3
Total Violations
1
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: THE TEMPERATURE GAUGE AT THE HIGH TEMPERATURE DISH MACHINE IS NOT WORKING PROPERLY. THE TEMPERATURE GAUGE IS REFLECTING BETWEEN 164-177 DEGREES F DURING THE FINAL RINSE CYCLE WHEN THE HIGH TEMPERATURE TEST STRIP REFLECTS 180 DEGREES F AND ABOVE. MUST REPAIR TEMPERATURE GAUGE SO THAT IT PROPERLY REFLECTS THE FINAL RINSE TEMPERATURE DURING THE FINAL RINSE CYCLE. SERIOUS CITATION ISSUED 7-38-030
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE AND THE INTERIOR OF THE ICE CREAM FREEZER. MUST ALSO DETAIL CLEAN THE INTERIOR OF THE FRYERS AND THE VENTILATION ABOVE THE COOKING EQUIPMENT.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE AND THE INTERIOR OF THE ICE CREAM FREEZER. MUST ALSO DETAIL CLEAN THE INTERIOR OF THE FRYERS AND THE VENTILATION ABOVE THE COOKING EQUIPMENT.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
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