CATHERINE COOK SCHOOL

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: All food shall be from sources approved by health authorities and safe for human consumption. NO INVOICE WAS PROVIDED FOR THE HOT AND COLD FOODS THAT WERE CATERED IN AND SERVED DURING LUNCH. MANAGEMENT WAS INSTRUCTED TO PROVIDE A DAILY INVOICE FOR THE FOOD THAT WAS SERVED WITH AN ADDRESS FROM WHERE IT IS PREPARED. CRITICAL VIOLATION 7-38-005B.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED SEVERAL DICED MEATS (ROAST BEEF, HAM, CHICKEN, TURKEY) AND CHEESES STORED AT THE SALAD BAR AT 47-50F, COOKED BROCCOLI AT 50F, CUT FRUIT AT 58F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER CERTIFICATE AVAILABLE ON SITE. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR CERTIFICATE AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012. NO CITATION ISSUED. PREMISES IS NOT OPEN OR OPERATING AT THIS TIME.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO VALID CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE POSTED DURING INSPECTION. MUST POST CERTIFICATE. SERIOUS CITATION ISSUED 7-38-012.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SCRAPE & REPAINT RACKS IN REACH IN COOLER & REMOVE RUST.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE STAINED CEILING TILES IN 2ND FLOOR UTILITY CLOSET. MUST SEAL OPENINGS IN WALLS IN NORTHEAST STAIRWELL & AROUND MOP SINK ON 1ST FLOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST INSTALL A BACKFLOW PREVENTER AT 3RD FLOOR MOP SINK.