THOMAS HOYNE ELEMENTARY Gets Conditional Pass on Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED WALK IN COOLER WITH AN AMBIENT TEMPERATURE OF 58.5F. INSTRUCTED MANAGER NOT TO USE SAID COOLER UNTIL IT CAN HOLD/MAINTAIN THE PROPER INTERAL TEMP OF 40F OR BELOW. VIOLATION #7-38-005(A). COOLER TAGGED/HELD 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED PREPACKAGE FOODS MARKED (KEEP REFRIGERATED) INSIDE WALK IN COOLER AT IMPROPER TEMPERATURE OF 58F SUCH AS: 60LBS OF CARROTS, 57LBS OF SLICE APPLES AND 20LBS OF JUICE CUPS. INSTRUCTED MANAGER TO REMOVE ALL ITEMS. TOTAL COST $350 AND WEIGHT 137LBS. 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE INSIDE OF THE REACH IN MILK COOLER TO REMOVE SPILLS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED THE CEILING IN THE KIDS WASHROOMS WITH PEELING PAINT AND DUST VENT COVERS. MUST CLEAN AND PAINT WHERE NEEDED.

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: NOTED THE CEILING IN THE KIDS WASHROOMS WITH PEELING PAINT AND DUST VENT COVERS. MUST CLEAN AND PAINT WHERE NEEDED.

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.