THE NOOK Fails Health Inspection - Chicago Children's services facility

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND HOMESTYLE REFIGERATOR AT IMPROPER TEMPERATURE OF 44.6 DEGREES. INSTRUCTED MANAGER ALL COLD HOLDING UNITS MUST BE 40 DEGREES OR BELOW. CORRECT AND MINTAIN 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: THE FOLLOWING FOUND IN REFRIGERATOR AT IMPROPER TEMPERATURE: MILK, EGGS, TURKEY HOT DOGS, CHEESE ETC... 46.2 - 47.3 DEGREEES ALL FOOD HAS BEEN DISCARDED AT THIS TIME. TOTAL VALUE $150.00 30 LBS CRITICAL VIOLATION 7-38-005(A)

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND NO 3 COMPARTMENT SINK OR WORKING DISHMACHINE TO PROPERLY SANITIZE MULTI USE UTENSILS. MANAGER HAS BEEN INSTRUCTED TO USE SINGLE USE UTENSILS AT THIS TIME. CRITICAL VIOLATION 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL BEHIND 2 COMP SINK IN NEED OF REPAIR. PEELING PAINT AND WATER DAMAGE. COUNTER TOP WITH WATER DAMAGE IN NEED OF REPAIR. CORRECT AND MAINTAIN

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 BEHIND 2 COMP SINK IN NEED OF REPAIR. PEELING PAINT AND WATER DAMAGE. COUNTER TOP WITH WATER DAMAGE IN NEED OF REPAIR. CORRECT AND MAINTAIN

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.