ALESSANDRO VOLTA ELEMENTARY Fails Health Inspection - Chicago School

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON IN CHARGE WITH VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATION. INSTRUCTED MANAGER TO HAVE CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE ON SITE. INSTRUCTED MANAGER TO ENSURE A VALID CERTIFICATE IS ON SITE FOR CERTIFIED FOOD MANAGER IN CHARGE. PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED.

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE WASH HANDS AND TURN FAUCET OFF WITH BARE HANDS. INSTRUCTED MANAGER TO ENSURE EMPLOYEES PAPER TOWELS OR OTHER APPROPRIATE BARRIER TO TURN OFF FAUCET AFTER WASHING HANDS. PRIORITY VIOLATION 7-38-010 NO CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS IN 2ND FLOOR BOY'S TOLIET ROOM INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS AND OR ANOTHER APPROPRIATE HAND DRYING PROVISION. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER IN MODULAR UNIT TOILET ROOM IN CLASSROOM 002 OR IN 3RD FLOOR GIRLS TOILET ROOM. HOT WATER IN MODULAR UNIT WAS MEASURED AT 75 F AND AT 89 F IN THIRD FLOOR GIRL'S TOILET ROOM. INSTRUCTED MANAGER TO ENSURE HOT WATER AT ALL HAND WASHING SINKS REACHES A MINIMUM OF 100 F. PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED MOZZARELLA CHEESE STRINGS HELD AT AN INADEQUATE TEMPERATURE OF 52 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 10 POUNDS MOZARELLA CHEESE STRINGS ($15). PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 35 RODENT DROPPINGS IN MODULAR UNIT CLASSROOM 001 INCLUDING: IN TOILET ROOM, IN STORAGE SPACE OUTSIDE OF TOILET ROOM AND NEAR TOYS AREA. INSTRUCTED MANAGER TO REMOVE RODENT DROPPINGS AND SANITIZE AREA. PRIORITY FOUNDATION VIOLATION 7-38-020(A). NO CITATION ISSUED.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED 3 COMPARTMENT SINK WITH LEAK. WHEN WATER IS FILLED IN LEFT COMPARTMENT, IT LEAKS INTO AND CONTAMINATES ADJACENT COMPARTMENT. INSTRUCTED MANAGER TO SEAL ALL CRACKS TO ENSURE WATER DOES NOT LEAK INTO ANOTHER COMPARTMENT. PRIORITY FOUNDATION VIOLATION 7-38-025. NO CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED 3 COMPARTMENT SINK WITH LEAK FROM PIPING UNDERNEATH. INSTRUCTED MANAGER TO REPAIR PIPING.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED 3 COMPARTMENT SINK WITH LEAK FROM PIPING UNDERNEATH. INSTRUCTED MANAGER TO REPAIR PIPING.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.