Academy of Global Citizenship
4647 W 47th ST, CHICAGO, IL 60632 · School
18 inspections
- Canvass
0 infractions
- Canvass
5 infractions
- 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
- PIC IN CHARGE WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO PROVIDE AND MAINTAIN ON SITE.
- 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
- NO CITY OF CHICAGO CERTIFIED MANAGER ON WHILE HANDLING TCS FOODS (CHILI, COOKED POTATOES, CUT MELONS). INSTD TO HAVE ON SITE AT ALL TIMES. MANAGER ARRIVED 30 MINUTES AFTER INSPECTION. PRIORITY FOUNDATION 7-38-012
- 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
- HIGH TEMPERATURE WAREWASHING UNIT ACTIVELY BEING USED DURING INSPECTION IS UNABLE TO SANITIZE, FINAL RINSE AT 133F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO REPAIR AND INSPECTED BY CDPH PRIOR TO USING. 7-38-025 PRIORITY. INSTD TO USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE MULTI USE EQUIPMENT.
- 21. PROPER HOT HOLDING TEMPERATURES
- COOKED POTATOES AT IMPROPER HOT HOLDING TEMPERATURE AT STEAMTABLE, 118.4F. INSTD TO MAINTAIN HOT FOODS AT 135F OR ABOVE AT ALL TIMES. POTATOES DISCARDED AND DENATURED AT THIS TIME. APPROX 5LBS $10 VALUE. PRIORITY 7-38-005
- 22. PROPER COLD HOLDING TEMPERATURES
- CUT MELONS (CANTALOUPE AND HONEYDEW) UNREFRIGERATED ON COUNTER AT SERVING LINE AT IMPROPER COLD HOLDING TEMPERATURE OF 52.1F. MELONS DISCARDED AND DENATURED AT THIS TIME. APPROX 5LBS $10 VALUE. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005. SEE ABOVE FOR VIOLATION ISSUED
- 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
- Canvass
0 infractions
- Canvass
2 infractions
- 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
- MISSING IRRREVERSIBLE REGISTERING TEMPERATURE INDICATOR (FOR MEASURING UTENSIL SURFACE TEMPERATURE). In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. INSTD TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-005.
- 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
- MISSING COVERED RECEPTACLE IN GIRL STUDENTS TOILET ROOM. INSTD TO PROVIDE COVERED RECEPTACLE AND MAINTAIN
- 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
- Canvass
2 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- EMPLOYEE HEALTH POLICY ON SITE , HOWEVER NOT EMPLOYEE ACKNOLEDGED OR VERIFIED. INSTD TO PROVIDE SAME (IE SIGNED BY EMPLOYEES). PRIORITY FOUNDATION 7-38-010
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
- MISSING SUPPLIES AS NOTED ON PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE ALL SUPPLIES NOTED AND MAINTAIN ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
- Canvass
1 infraction
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- Observed toilet in disrepair ("out of order sign on door") in boy's restroom. Must repair and maintain same.
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
- Canvass
2 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- WORN CAULKING AT BASE OF DISHMACHINE AND WALL. INSTD TO REPAIR AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- STAINED AND WORN FLOOR TILES IN PREP AREA. INSTD TO REMOVE STAINS AND MAINTAIN FLOOR.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
2 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- OBSERVED RAW WOOD STORAGE SHELF IN THE LUNCHROOM, INSTRUCTED TO SEAL.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- OBSERVED LIGHT SHIELD FALLING DOWN IN THE COOKING AREA, INSTRUCTED TO REPAIR. ALSO CLEAN WALL AROUND DISH MACHINE AREA.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
2 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE 1 DOOR REACH-IN COOLER. OBSERVED MILK WITH A TEMPERATURE OF 44-45F. MANAGEMENT VOLUNTARILY DISCARDED 10 GALLONS OF FOOD WORTH APPROXIMATELY $77. CRITICAL VIOLATION 7-38-005A.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- THE MOP SINK WAS REMOVED FROM THE STAFF WASHROOM. MUST REINSTALL A MOP SINK ON THE PREMISES.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass
3 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- WORN CAULKING WITH BLACK SUBSTANCE AT WALL BY DISHMACHINE. REMOVE/REPLACE SAME. CRACKED LIDS FOR DRY STORAGE BINS. REPLACE SAME. EXTERIOR OF GREASE TRAP RUSTY. REMOVE RUST.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- SINKS IN STUDENT TOILET ROOMS NEED DETAIL CLEANING, FREE OF PAINT.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- EXPOSED HANDSINK IN MAIN PREP AREA SLOW DRAINING. REPAIR SAME.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
2 infractions
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- OBSERVED UNCLEAN FLOORS WITH FOOD DEBRIS AND DUST ACCUMULATION UNDER ROLLING REFRIGERATORS AND DRY FOOD STORAGE SHELVING. INSTRUCTED TO CLEAN AND MAINTAIN IN A SANITARY CONDITION ALL FLOORS UNDER AND BEHIND ALL LARGE EQUIPMENT AND SHELVING.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- OBSERVED STOCK POTS ABOVE COOKING EQUIPMENT NOT INVERTED. INSTRUCTED TO INVERT AND MAINTAIN WHEN NOT IN USE TO MINIMIZE DUST ACCUMULATION AND POSSIBLE CONTAMINATION.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Consultation
2 infractions
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST CLEAN WALLS NEAR PREP TABLE IN KITCHEN AND NEAR DISHMACHINE
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- THERMOMETER NEEDED INSIDE MILK CHEST COOLER IN CAFTERIA PREP REAR
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Canvass
3 infractions
- 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
- 3 COMPARTMENT SINK HAS NO HOT RUNNING WATER TEMPERATURE TAKEN WAS 91.8F SHOULD BE AT LEAST 110F NOT ABLE TO WASH RINSE AND SANTIZED DISHES SINK WILL BE TAGED PREMISES DUE HAVE A DISHMACHINE AND IS ABLE TO WASH RINSE AND SANTIZED DISHES SPOKE TO SUPERVISOR REGARDING MATTER CITATION ISSUED 7-38-030 HOWEVER KITCHEN MANAGER TOLD ME TO COME BACK TO CHECK HOT WATER AT 3 COMPARTMENT SINK AT 10:20AM I CHECKED HOT WATER TEMPERATURE WAS 110F KITCHEN MANAGER STATES DISHWASHING MACHINE WAS RUNNING THIS MORNING 3 COMPARTMENT SINK WILL NOT BE TAGED AT THIS TIME TEMPERATURE TAKEN AGAIN WAS 120F AT 11:34AM DISHMACHINE AND WATER AT 3 COMPARTMENT SINK WAS RUNNING AT SAME TIME VIOATION WAS CORRECTED AT THIS TIME NOW AT PROPER TEMPERATURE OF 110F
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST CLEAN WALLS NEAR PREP TABLE IN KITCHEN AND NEAR DISHMACHINE
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- THERMOMETER NEEDED INSIDE MILK CHEST COOLER IN CAFTERIA PREP REAR
- 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
- Canvass
1 infraction
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- CLEAN THE HOOD ABOVE THE DISHWASHING MACHINE HAS DUST BUILDUP.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass
1 infraction
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- WALLS IN BOYS TOILET ROOM BEHIND URINALS WITH PEELING PAINT. INSTD REMOVE PEELING PAINT/PAINT SAME.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Canvass
5 infractions
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN WALL VENT IN STAFF TOILET ROOM.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR IN PREP AREA,DRY FOOD STORAGE,STAFF LOUNGE.MUST GROUT FLOOR IN GIRL'S TOILET ROOM.MUST REPLACE DAMAGED FLOOR TILE IN HALLWAY.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- The walls and ceilings shall be in good repair and easily cleaned.MUST SCRAPE & PAINT PEELING PAINT ON WALL BEHIND TABLE IN FRONT HALLWAY.MUST REPLACE DOOR SWEEPS ON FRONT DOUBLE DOORS.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR MOPSINK IT'S STOPPED UP.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST ELEVATE ARTICLES OFF OF FLOOR IN MAINTENANCE STORAGE & DRY FOOD STORAGE.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Canvass Re-Inspection
4 infractions
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR IN POOR REPAIR IN GIRL'S TOILET ROOM UNDER 1ST HAND SINK & FLOOR DRAIN COVER.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- The walls and ceilings shall be in good repair and easily cleaned.LOOSE WALL BASES NEAR REAR EXIT DOOR,SEAL HOLE IN WALL IN BREAK ROOM.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.LEAKY TOILET HANDLE IN BOY'S .
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.ELEVATE & ORGANIZE ARTICLES IN REAR STORAGE AREA.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Canvass
8 infractions
- 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
- All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.OBSERVED NO HOT RUNNING WATER AT HANDSINKS IN FOOD PREP AREA,SERVING LINE,3-COMPARTMENT SINK , HAND SINK IN STAFF TOILET ROOM & MOP SINK AT THIS TIME OF INSPECTION.MUST PROVIDE HOT &COLD RUNNING WATER AT ALL TIMES.FOOD OPERATION HAS BEEN CEASED AT THIS TIME.A ALTERNATIVE FOOD SOURCE HAS BEEN SET INTO PLACE,FOOD WILL BE SENT FROM HEARST 4640 S. LAMON.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.VENTILATION VENTS
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR IN POOR REPAIR IN GIRL'S TOILET ROOM UNDER 1ST HAND SINK & FLOOR DRAIN COVER.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- The walls and ceilings shall be in good repair and easily cleaned.LOOSE WALL BASES NEAR REAR EXIT DOOR,SEAL HOLE IN WALL IN BREAK ROOM.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.BREAK ROOM
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.LEAKY TOILET HANDLE IN BOY'S .
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.ELEVATE & ORGANIZE ARTICLES IN REAR STORAGE AREA.
- 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE