ST. AILBE Fails Health Inspection - Chicago School

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AT TIME OF INVESTIGATION. CITATION ISSUED-SERIOUS 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 11-15-12 ON REPORT #1300499 NOT CORECTED:-35- SEAL OPENINGS AROUND BRACKETS IN WALLS WHICH SEPARATE EACH STALL IN BOY'S WASHROOM ON SECOND FLOOR. REPAIR BOTTOM OF EXIT DOOR IN PRE-K CLASSROOM.-34-: DETAIL CLEAN FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND HEAVY EQUIPMENT IN BASEMENT STORAGE & BOILER ROOMS, AND BEHIND RADIATOR IN TEACHER'S LOUNGE. OBSERVED LARGE PUDDLE OF WATER ON FLOOR IN BOILER ROOM, MUST KEEP THIS AREA DRY. -41-REMOVE UNNECESSARY ARTICLES FROM BASEMENT STORAGE ROOM, AREA CLUTTERED. MASSIVE CLUTTER STILL OBSERVED IN THE BASEMENT STORAGE ROOM WHICH MAKES IT DIFFICULT TO ADEQUATELY CLEAN THE FLOORS, AND FOR PEST CONTROL TO SERVICE AREAS. CITATION ISSUED -SERIOUS FOR NON COMPLIANCE WITH EXISTING VIOLATIONS 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FREEZER COMPARTMENT OF THE REFRIGERATOR IN THE TEACHER'S LOUNGE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SEE VIOLATION #29.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEE VIOLATION #29.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL BESIDE MILK COOLER IN KITCHEN AREA AND WALL WHERE MOP SINK IS LOCATED HAVE CHIPPING PAINT WHICH MUST BE REMOVED AND RE-PAINTED OR REPAIRED.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL BESIDE MILK COOLER IN KITCHEN AREA AND WALL WHERE MOP SINK IS LOCATED HAVE CHIPPING PAINT WHICH MUST BE REMOVED AND RE-PAINTED OR REPAIRED.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.