PASS W/ CONDITIONS
Risk 1 (High)
SUNNYSIDE CENTER Gets Conditional Pass on Health Inspection - Chicago Children's services facility
May 15, 2012
Canvass
License #1738678
4
Total Violations
2
Critical
1
Major
1
Minor
Inspection Summary
This children's services facility was inspected by the Chicago Department of Public Health on May 15, 2012. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 4 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #2
CRITICAL
Violation Details
FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP AREA REFRIGERATOR NOT MAINTAINED, AMBIENT AIR TEMPERATURE BETWEEN 45.5 F AND 47.6 F. INSTRUCTED MANAGER TO REPAIR OR REPLACE COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. OBSERVED MILK HELD INSIDE COOLER AT THIS TIME.
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED MILK INSIDE PREP REFRIGERATOR HELD AT BETWEEN 45.5 F AND 48.9 F. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW. MILK VOLUNTARILY DISCARDED AT THIS TIME. MILK DISCARDED 3 GALLONS, VALUED AT $10.00.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR OF CABINET INSIDE ROOM #2 AND MAINTAIN.
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 CLEAN INTERIOR OF CABINET INSIDE ROOM #2 AND MAINTAIN.
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