Wells Comm. Acad. (H/S) Fails Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND WALK-IN COOLER IN PREP AREA AT IMPROPER TEMPERATURE.PRESENTLY AIR TEMP OF 47.9F TO 50F.POTENTIALLY HAZARDOUS FOOD WAS STORED INSIDE THE UNIT: VARIOUS KIND OF CHEESE,SLICED APPLES,COTTAGE CHEESE ETC. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)

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: POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE ABOVE MENTIONED UNIT AT IMPROPER TEMPERATURES:50" OF SHREDDED MOZZARELLA FROM 45.4F TO 47.9F;65" OF SHREDDED PARMESAN CHEESE AT TEMP OF 45.6F TO 46.5F; 5 BOXES OF SLICED GREEN APPLES TO AT TEMP OF 44.6F,47.2F AND 48.9F(BOXES HAS INFORMATION TO KEEP FOOD AT TEMP OF 34F TO 40F).A BOX OF CHEDDAR STICK CHEESES 1oz EACH AT TEMP OF 48.6F TO 64.1F.5"OF COTTAGE CHEESE AT TEMP OF 46.6F;40" OF SHREDDED CHEDDAR AT TEMP OF 45.1F TO 45.8F AND 47.6F;30# OF SLICED AMERICAN CHEESE AT TEMP OF 47.0F;21" OF SLICED SWISS CHEESE AT TEMP OF 47.1F TO 48F;21 "OF SLICED CHEDDAR CHEESE AT TEMP OF 45.8F TO 46.7F. HALF BOX OF 1)Z EACH OF CREAM CHEESE AT TEMP OF 45.6F TO 48.7F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED.POUNDS 237, VALUE 930.27 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD(ICE)NOT PROTECTED DURING STORAGE.INTERIOR OF ICE MACHINE WATER RESERVOIR WITH A YELLOWISH AND MINERAL BUILD UP ,DRIPPING INTO WATER WHERE ICE IS MADE. FOUND ICE SCOOP INSIDE THE IN ICE BIN WITH ICE.ICE IS USED FOR HUMAN CONSUMPTION.UNIT IS FAR FROM PREP AREA, IS LOCATED INSIDE THE ROOM WERE DIRTY UNUSED EQUIPMENTS AND OTHER HOUSEKEEPING ITEMS ARE STORED. UNIT IS ACCESSIBLE TO EVERYONE, ROOM DOOR IS OPENED AT ALL TIMES.INSTRUCTED TO KEEP DOOR LOCKED AT ALL TIMES OR RELOCATED UNIT.ICE MUST BE PROTECTED. SERIOUS VIOLATION:7-38-005(A)

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: WE OBSERVED MICE DROPPINGS IN DIFFERENT LOCATION OF PREMISES:30 MICE DROPPINGS INSIDE THE STORAGE:BEHIND THE DOOR,NORTH WEST CORNER, INSIDE UNUSED EQUIPMENTS AND ON FLOOR UNDER THE UNUSED EQUIPMENTS.ICE MACHINE AND UNUSED EQUIPMENT ARE STORED IN THIS ROOM,20 MICE DROPPINGS THROUGHOUT THE KITCHEN, DRY STORAGE AND INSIDE THE CABINETS UNDER THE TRAY LINE. NOT INFESTATION. OUT OPENING NOT PROTECTED:FOUND A HOLE ON WEST WALL BEHIND PIPE UNDER THE FIRST THREE COMPARTMENT SINK,SECOND HOLE INSIDE THE DISPOSABLE ITEMS AT EAST STORAGE ROOM,IN THE KITCHEN BETWEEN WALL AND FLOOR.NEED TO SEAL OUTER OPENINGS. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN AREA MENTIONED AND THROUGHOUT SERIOUS VIOLATION:7-38-020.

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT MAINTAINED: FOUND GARBAGE BLACK BAGS OVERFLOWING FROM GARBAGE CONTAINER AND UNABLE TO CLOSE LIDS.GARBAGE ON GROUND:BOTTLES,EMPTY CARTONS OF MILK,PAPERS ETC..INSTRUCTED TO KEEP LIDS CLOSED AT ALL TIMES AND GROUND CLEAN SERIOUS VIOLATION:7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM1-28-15,REPORT #145732 #33-SERVING LINES IN NEED OF CLEANING MUST CLEAN AND MAINTAIN AT ALL TIMES. #35- WALLS IN DRY GOODS STORAGE AND POT STORAGE IN NEED OF PAINT TO BE SCRAPED AND WALLS REPAIRED WHERE RACKS HAVE DAMAGED AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES. #38- LEAKS AT FAUCETS AT 3 COMPARTMENT SINKS. MUST CORRECT AND MAINTAIN AT ALL TIMES. TODAY OBSERVED THE SAME VIOLATIONS 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: FOUND DELIVERED DISPOSABLE ITEMS STORED ON FLOOR INSIDE THE EAST STORAGE AND INSIDE THE STORAGE BY THE KITCHEN STAFF WASHROOM,INSTRUCTED TO PROVIDED SHELVES,ITEMS MUST BE STORED 6" OFF THE FLOOR.SHELVES MUST HAVE A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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 UNUSED EQUIPMENTS AND THREE COMPARTMENT SINK WITH DEBRIS,BUILD-UP DUST AND UNKNOWN PARTICLES.ALL ITEMS NEEDED MUST BE KEPT CLEAN AND ELEVATED 6"OFF THE FLOOR

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: VIOLATION UP GRATED TO #29

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS ON FLOOR INSIDE THE ICE MACHINE ROOM,UNDER THE TRAY LINES AND COOKING EQUIPMENTS.INSTRUCTED TO CLEAN AND MAINTAIN

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NO CEILING, PEELING PAINT AND BROKEN WALLS AT STORAGE ROOM BY THE STAFF WASHROOM.USABLE DISPOSABLE ITEMS:PLATES,CUPS ETC ARE STORED ON FLOOR WITH PIECES/CHUNKS OF OF PAINTS ON FLOOR.UNABLE TO KEEP WALLS CLEAN.INSTRUCTED TO PROVIDE CEILING,REMOVE PEELING PAINT RE-PAINT SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. MISSING CEILING TILE ABOVE THE MIDDLE TRAY LINE IN SERVING AREA,NEED TO REPLACE.

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: VIOLATION UP GRADED TO #29

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED LIGHT BULBS(2 AT EAST SITE AND 4 AT WEST)UNDER THE HOOD,INSTRUCTED TO REPLACE

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: TIMED HOT WATER HANDLES AT GIRLS WASHROOM(SECOND FLOOR) DOES NOT STAY ON WITHOUT HOLDING THE HANDLE(15 SECONDS),INSTRUCTED TO REPAIR.WASH BOWL AT FOURTH FLOOR GIRLS WASHROOM LEFT SINK LOW WATER PRESSURE NEED TO PROVIDE ADDITIONAL WATER FLOW FOR PROPER HAND WASHING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: TIMED HOT WATER HANDLES AT GIRLS WASHROOM(SECOND FLOOR) DOES NOT STAY ON WITHOUT HOLDING THE HANDLE(15 SECONDS),INSTRUCTED TO REPAIR.WASH BOWL AT FOURTH FLOOR GIRLS WASHROOM LEFT SINK LOW WATER PRESSURE NEED TO PROVIDE ADDITIONAL WATER FLOW FOR PROPER HAND WASHING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.