St. Clement School Fails Health Inspection - Chicago School

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR PROVIDED ON SITE FOR PRESENT MANAGER ON DUTY. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.

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.

FOOD RECEIVED AT PROPER TEMPERATURE - Comments: FOOD WAS DELIVERED BY:HEALTHY KIDS AT 4189 N CLARENDON CHICAGO,IL 60613.TCS FOOD AT IMPROPER TEMPERATURE:10# OF CUT HONEYDEW AT TEMP OF 48.9F; 1 CONTAINER OF TURKEY WRAP AT TEMP OF 57F; 5 CONTAINERS WITH VEGGIE SUSHI AT TEMP OF 65.1F; 3 CONTAINERS WITH SALAD(CHOPPED LETTUCE,SLICED TOMATOES AND SLICE CUCUMBERS) AT TEMP OF 59F; 3 CONTAINER WITH HAM/CHEESE WRAP AT TEMP OF 54F TO 55.2F;1 CONTAINER WITH TURKEY/CHEESE GLUTEN FREE SANDWICHES AT TEMP OF 58.1F; 23 EACH 8oz OF CHOCOLATE MILK(TRUMOO); AND 49 1% MILK AT TEMP OF 46.7F TO 47F. SOME FOOD WAS ALREADY STORED INSIDE REACH-IN COOLER. FOUND TCS FOOD AT IMPROPER TEMPERATURE: A PAN OF COOKED MEATBALLS AT STEAM TABLE AT TEMP OF 120.9F; AND A COOKED VEGETABLES(CORN AND PEAS) STORED AT STEAM TABLE AT TEMP OF 117.7F TO 118F. NO PROOF OF DOCUMENTATION PROVIDED OF FOOD TEMPERATURE PRIOR TO LEAVE CATERING FACILITY. FOOD DISCARDED AND DENATURED:POUNDS 32,VALUE 120. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

IN-USE UTENSILS: PROPERLY STORED - Comments: PLASTIC UTENSILS FOR CHILDREN MUST BE INVERTED WITH HANDLE UP,TO MINIMIZE SOURCE OF CONTAMINATION

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-202.16 MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON DRINKING FOUNTAIN AT SECOND FLOOR AT NEW BUILDING. SURFACE MUST BE SMOOTH AND CLEANABLE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN CEMENT FLOOR INSIDE THE MOP SINK AT LOWER LEVEL BY THE DINING AREA MUST BE REPAIRED WITH A SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN CEILING WALLS AT SOUTH STORAGE AREA IN PREP/SERVING AREA.REPAIR. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-501.110 .EMPLOYEES BAG,SWEATER ETC STORED ON TOP COOKIE SHEETS IN PREP/SERVING AREA,INSTRUCTED TO PROVIDE A SEPARATE AREA/LOCKER FOR EMPLOYEE PERSONAL ITEMS. NO EMPLOYEE PERSONAL ITEMS MUST BE STORED IN PREP AREA

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE.OBSERVED AN EMPLOYEE HELPING SERVING CHILDREN BY HANDING PLATE AND PUT NAPKINS AND UTENSIL BY THE FOOD.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE.OBSERVED AN EMPLOYEE HELPING SERVING CHILDREN BY HANDING PLATE AND PUT NAPKINS AND UTENSIL BY THE FOOD.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.