Urban Prep (CS) AT ENGLEWOOD Fails Health Inspection - Chicago School

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed a potentially hazardous food, hamburger meat, on prep table, at improper temperature of 56.3F. Informed potentially hazardous foods must be at 40F or less or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection, at a cost of $10 and weight of 4#. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed no city of Chicago certified food manager on site while potentially hazardous foods are being prepped (sandwiches, hamburgers, etc). A certified food manager must be present in all establishments at which potentially hazardous food is prepared or served. Serious violation 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: observed previous minor violations not corrected from report #1996211, dated 2/28/17. Must correct the previously issued minor violations: #32: INSTALL SPLASH GUARDS ON EXPOSED HAND SINK LOCATED NEXT TO THE PREP TABLE IN MAIN FOOD PREP AREA TO PREVENT CONTAMINATION OF ONCOVERED FOOD ITEMS PREPPED IN THESE AREAS. #35: CLEAN DEBRIS AND WATER STAINS FROM LIGHT SHIELDS THROUGHOUT MAIN FOOD PREP AND STORAGE AREAS. serious violation 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed two broken lids on the hot holding drawers on top left and right side in the serving line area. Observed a broken metal door gauge on the door of the middle walk in cooler. must repair and remain same.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed excessive debris inside dish machine (not in use). Must detail clean and sanitize area. Must maintain same.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed excessive debris inside dish machine (not in use). Must detail clean and sanitize area. Must maintain same.

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.