Southside Occupational Academy. Fails Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF WALK IN COOLER AT 49.4F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX A LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(NO CITATION ISSUED).CRITICAL 7-38-005A.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF READY TO EAT & COOKED FOODS STORED INSIDE OF WALK IN COOLER SUCH AS 4.8LBS COOKED HAM & EGG MUFFINS 6/2/15 44.6F-44.9F,3.2LBS COOKED WAFFLES 6/1/15 46.1F - 46.4F,1.2 LBS.COOKED HOT DOGS 5/27/15 45.9F,8LBS. TURKEY HAM 45.1F - 46.3F, 55LBS. MILK 45.0F - 46.3F.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.72.7LBS $75.16.(NO CITATION ISSUED)CRITICAL 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED OPENS IN BOTTOM OF DOORS MAKING THEM NOT RODENT PROOFED SUCH AS IN MAIN BUILDING DOUBLE FRONT ENTRY DOORS,BACK DOOR,GYM DOOR,OVERHEAD GARAGE DOOR, ANNEX BUILDING FRONT DOUBLE ENTRY DOORS AND BACK DOOR.MUST RODENT PROOF DOORS TO BE TIGHT FITTING.(SERIOUS 7-38-020)NO CITATION ISSUED.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK FOOD STORAGE CONTAINERS IN CULINARY ARTS ROOM.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN COOLER AND 2- DOOR REACH IN COOLER,BROKEN HANDLE ON MILK COOLER.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO 3- COMP SINK IN CULINARY ARTS ROOM.

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: MUST SCRAPE AND PAINT PEELING PAINT ON FLOOR IN KITCHEN PREP AREA AND DISH WASHING AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST SCRAPE AND PAINT PEELING PAINT ON FLOOR IN KITCHEN PREP AREA AND DISH WASHING AREA.

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.