Thorp O.A. Gets Conditional Pass on Health Inspection - Chicago School

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE DURING INSPECTION. MUST HAVE A PERSON IN CHARGE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED(MILK, CARROTS). MUST HAVE A CFM ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012.

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 HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINK IN KITCHEN AT 93F. MINIMUM WATER TEMPERATURE AT HAND WASHING SINK MUST BE AT 100F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CORRECTED ON SITE BY ENGINEER. WATER TEMPERATURE REACHING 100F.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINK IN KITCHEN AT 93F. MINIMUM WATER TEMPERATURE AT HAND WASHING SINK MUST BE AT 100F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CORRECTED ON SITE BY ENGINEER. WATER TEMPERATURE REACHING 100F.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

This violation was corrected during the inspection.