ALFRED NOBEL ELEMENTARY Passes Health Inspection - Chicago School

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED 1ST FLOOR (FLOOR 1 ABOVE GROUND FLOOR) BOYS RESTROOM AUTOMATIC HANDWASHING SINK FAUCETS INSTALLED IMPROPERLY, UNABLE TO CEASE FLOW WITH HOT WATER SUPPLY TURNED FULLY ON. HANDWASHING SINKS AND HOT WATER SUPPLY AVAILABLE AND FUNCTIONAL AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE AUTOMATIC HANDWASHING SINK FAUCET IN ACCORDANCE WITH MANUFACTURERS INSTRUCTIONS TO ALLOW FOR PROPER OPERATION WITH HOT WATER SUPPLY FULLY ON AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD STORED BENEATH WALK-IN COOLER PIPE IN WHICH WATER HAS CONDENSED AND IS DRIPPING CLEAN WATER. INSTRUCTED TO RELOCATE FOOD SUCH THAT IT IS NOT STORED BENEATH A LINE IN WHICH WATER HAS CONDENSED AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD STORED BENEATH WALK-IN COOLER PIPE IN WHICH WATER HAS CONDENSED AND IS DRIPPING CLEAN WATER. INSTRUCTED TO RELOCATE FOOD SUCH THAT IT IS NOT STORED BENEATH A LINE IN WHICH WATER HAS CONDENSED AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.