THE UNIVERSITY OF CHICAGO BAKER DINING COMMONS Fails Health Inspection - Chicago Dining hall

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED A REACH IN COOLER IN THE COMFORT FOOD PREP AREA AY 43-46 DEGREES F. ALSO MILK DISPENSER NOT ON AND OPERATING. NOTED APPROXIMATELY 6-10 BEVERAGE DISPENSERS NOT ON SITE OR INSTALLED. MUST HAVE ALL EQUIPMENT ON AND OPERATING TO VERIFY THAT IT MAINTAINS PROPER TEMPERATURES. MUST REPAIR REFRIGERATION AND MAINTAIN AT 40 DEGREES AND BELOW. MUST ALSO PROPERLY INSTALL ALL EQUIPMENT TO ALLOW FOR INSPECTION.

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: HAND WASHING FACILITIES NOT PROPERLY MAINTAINED. NOTED A HAND SINK IN THE COMFORT FOOD PREP AREA AT 132 DEGREES F AND A HAND SINK IN THE KOSHER PREP AREA AT 125 DEGREES F. ALSO NOTED A HAND SINK IN THE GLUTEN FREE PREP AREA AT 133 DEGREES F. MUST PROVIDE HOT AND COLD RUNNING WATER AT HAND WASHING FACILITIES.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: NOTED OVER HEAD PIPES IN REAR HALLWAY OUTSIDE OF THE WALK IN COOLER B121. MUST PROTECT FOOD BEING TRANSPORTED THROUGH THE HALLWAY FROM POSSIBLE CONTAMINATION FROM OVER HEAD PIPES.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: MUST PROVIDE A PEST CONTROL LOG BOOK ON SITE.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST ALSO ENCASE THE STORM DRAIN ACROSS FROM THE ICE MACHINE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST ALSO ENCASE THE STORM DRAIN ACROSS FROM THE ICE MACHINE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.