UNIVERSITY OF CHGO LAB Fails Health Inspection - Chicago School

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMPERATURE DISH MACHINE FINAL RINSE WATER TEMP AT 120F, UNABLE TO PROPERLY SANITIZE AT 180F OR HIGHER AT FINAL RINSE. MUST REPAIR. TAGGED HELD FOR INSPECTION. 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: WASHBOWL SINK IN STAFFS WASHROOM HAS NO COLD RUNNING WATER AT FAUCET AND INADEQUATE WATER PRESSURE AT HOT WATER FAUCET OF SAME. MUST REPAIR. CRITICAL VIOLATION 7-38-030.

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: NO HOT RUNNING WATER AT WASH BOWLS IN STUDENTS WASHROOMS WITHIN CAFE, WITH TEMPERATURE RANGING FROM 64.9-66.7F DEGREES. MUST RESTORE TO PROPER TEMPERATURE. SERIOUS VIOLATION 7-38-030.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS IN DRY FOOD STORAGE AREA UNDER SHELVING AND AT DELI/SALAD/PIZZA STATION OF FOOD DEBRIS AND SPILLS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS IN DRY FOOD STORAGE AREA UNDER SHELVING AND AT DELI/SALAD/PIZZA STATION OF FOOD DEBRIS AND SPILLS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.