TED LENART Fails Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: WALK-IN COOLER IMPROPER TEMPERATURE AT 54.5F NOT MAINTAINING PROPER TEMPERATURE OF 40.0F OR BELOW. EQUIPMENT TAGGED MUST CONTACT CDPH FOR REINSPECTION OF EQUIPMENT . CRITICAL VIOLATION 7-38-005(A).

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 (6)5LB. BAGS OF MOZZARELLA CHEESE AT 52.5F, 5LBS OF AMERICAN CHEESE AT 53.2F AND A PAN OF CUT PRE-COOKED BROCCOLI AT 51.8F ON SHELVES IN WALK-IN COOLER. AMBIENT TEMPERATURE 54.5F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 36LBS OF PRODUCT. COST APPROX. $35.00. ALL COLD FOODS MUST MAINTAIN 40F OR BELOW DURING STORAGE,DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF (6)5LB. BAGS OF MOZZARELLA CHEESE AT 52.5F, 5LBS OF AMERICAN CHEESE AT 53.2F AND A PAN OF CUT PRE-COOKED BROCCOLI AT 51.8F ON SHELVES IN WALK-IN COOLER. AMBIENT TEMPERATURE 54.5F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 36LBS OF PRODUCT. COST APPROX. $35.00. ALL COLD FOODS MUST MAINTAIN 40F OR BELOW DURING STORAGE,DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

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.