The New Sullivan Elementary School in CHICAGO, IL Failed Its Health Inspection on 04/14/23

CHICAGO, IL - The New Sullivan Elementary School received citations for health code violations during an inspection on 04/14/2023.

Located at 8331 S Mackinaw AVE in the South Chicago area, the establishment serves the local community. The South Chicago neighborhood maintains numerous food service establishments that undergo regular health monitoring.

The inspection identified 4 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.

The first violation concerned temperature control. Inspectors documented: Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: Observed No Handsink on Both Serving Lines. Instructed to Provide Handsink with Hot and Cold Running Water, Soap and Paper Towels. Priority Foundation Violation. 7-38-030 (c). No Citation Issued.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.

The second violation related to food temperatures. Inspectors documented: Proper Hot Holding Temperatures - Comments: Observed Tcs Foods at Improper Hot Holding Tempertatures Inside of Hold Unit in Rear Prep Area During Time of Inspection. the Following Foods... 4lbs Cooked Corn, @106.5f,9lbs of Cooked Hotdogs Ranging Between 100.4f-120.0f, 4 Lbs Grilled Cheese Sandwiches @113f Were Discarded and Denatured By Pic. Total Cost of Said Food Items $50.instructed to Hold All Hot Foods at 135f or Above at All Times. Priority Violation. #7-38-005. No Citation Issued.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.

The third violation involved food safety requirements. Inspectors documented: Proper Cooling Methods Used. Regulatory standards exist to minimize health risks to consumers.

The fourth violation concerned thermal management. Inspectors documented: Adequate Equipment for Temperature Control - Comments: Observed Hot Hold Unit in Rear Prep Area at Improper Hot Holding Temperature of 121.8f. Health Inspection Tag Has Been Places on Unit. Instructed to Have Hot Holding Unit @ 1. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.

Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.

This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/14/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.