School of the Art Institute of Chicago

Hands clean & properly washed

Observed poor hygienic practices by dish washer observed male dish washer with plastic gloves on washing dirty dishes and placing them inside of dish machine then proceeded to remove clean dishes several times without taking off gloves and washing hands.instructed to wash hands after handling dirty to clean dishes.(priority 7-38-010(cos)(citation issued)

Adequate handwashing sinks properly supplied and accessible

Observed rear prep area/dish washing knee pedal hand sink not accessible observed a garbage can stored in front of said sink.i removed garbage cans during inspection to wash hands.instructed to keep hand sink accessible at all times.(priority foundation 7-38-030(c)(cos)(citation issued)

Adequate handwashing sinks properly supplied and accessible

Must repair or replace the second hand sink from the left not operable in men's toilet room.

Proper cold holding temperatures

Observed improper temperatures of tcs ready to eat foods such as 1- gallon-milk-46.3f-47.6f.5lbs.yogurt-53.6f-54.3f.10lbs.hummus-54.3f.2lbscheese cakes-46.9f-53.6f.stored inside of open display units on sales floor.product was discarded by manager.must have cold holding foods at 41.0f or below.appx.25lbs. $82.(priority 7-38-005)(cos)(citation issued)

Proper cooling methods used; adequate equipment for temperature control

Observed improper temperatures of milk cold holding unit-52.7f and yogurt cold holding unit at 61.5f with tcs ready to eat foods stored inside. A held for inspection tag has been placed on units.must have cold holding units at 41.0f or below.once repaired email:food@cityofchicago.org(priority 7-38-005)(cos)(citation issued)

Thermometers provided & accurate

Must provide a thermometer for small milk refrigerator in front prep area.

Gloves used properly

Improper usage of plastic gloves by dish washer.(cos)

Non-food/food contact surfaces clean

Must clean food debris build up from interior of unused grill prep cooler,prep table,walk in cooler- fanguard covers.

Physical facilities installed, maintained & clean

Must clean food debris and paper build up from floor along wall bases in front prep area.

Physical facilities installed, maintained & clean

Must provide a hooking system to hang up wet mops from floor in mopsink closet to air dry properly.

All food employees have food handler training

Observed some missing food handlers training for some employees must provide and maintain.

Allergen training as required

Observed missing food allergen training for new employee must provide and maintain.

Procedures for responding to vomiting and diarrheal events

Observed all necessary items for complying with procedure not available on site when employees respond to vomitting or diarrheal events. Instructed to obtain and maintain on site all necessary items for complying with written procedure for employees to follow when responding to vomitting or diarrheal events. Priority foundation violation 7-38-005 citation issued

Adequate handwashing sinks properly supplied and accessible

Observed handwashing soap and paper towel dispenser installed above three compartment sink in dishwashing area. Instructed to remove handwashing soap and paper towel dispenser installed above three compartment sink a sink for utensil washing may not be provided with handwashing aids and devices required for a handwashing sink. Corrected on site handwashing soap and paper towel dispenser installed above three compartment sink removed from said area before conclusion of inspection.

Adequate handwashing sinks properly supplied and accessible

Observed no handwashing signage in women, men's and all gender washrooms. Instructed to post clearly visible signage that notifies food employees to wash their hands at all handwashing sinks used by food employees.

Proper cold holding temperatures

Observed cold tcs foods, held at improper temperatures ranging between 48.7-61.3f. Observed cold tcs foods, spinach(61.3f), cheese(48.7-49.5f), sliced tomatoes(48.7f), bacon(52.9f) and ham(50.5f) held at improper temperature. Instructed all cold tcs food must be held at 41f or below. Corrected on site manager voluntarily discarded and denatured food valued at $30 weighing 4lbs. Priority violation 7-38-005 citation issued.

Contamination prevented during food preparation, storage & display

Observed missing food guard in between action station burners and front counter. Instructed to install food guard in between action station burners and front counter to prevent contamination of food during preparation. Corrected on site held for inspection tag placed on action station burners.(note: action station burners not in use at time of inspection) priority foundation violation 7-38-005 no citation issued.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed milk crates used to elevate boxes in walk in freezer. Instructed to provide adequate shelving to elevate all food and non food items at least six inches off of floor for ease of cleanability.

Plumbing installed; proper backflow devices

Unabale to verify existence of backflow prevention device on coffee machine in front prep area. Instructed to install a backflow prevention device on coffee machine in front prep area so that it may be serviced and maintained.

Adequate ventilation & lighting; designated areas used

Observed dust on filters in hoods in rear prep area. Instructed to clean filiters in hoods in rear prep area.

Physical facilities installed, maintained & clean

Must clean floors in the dishwashing area near grease trap and in front of walk-in cooler entry door.

All food employees have food handler training

Unable to locate and verify food handler certificates for all food employees during inspection. Must provide and keep certificates on site.

Allergen training as required

Found no proof of allergen training on site for all city of Chicago food managers. Instructed management that all city of Chicago food managers must complete allergen training and keep certificate on site.