AMELIA EARHART ELEMENTARY Fails Health Inspection - Chicago School

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED PIC ON SITE WITH NO VALID CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATION POSTED AT THE TIME OF INSPECTION.(PHOTO COPY ON SITE) INFORMED THAT THE CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST PROVIDE ORIGINAL CERTIFICATION ON SITE WHEN SERVING AND PREPARING ANY TCS FOODS. 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN UP SUPPLIES ON SITE FOR RESPONDING TO AN EPISODE OF VOMITING AND OR DIARRHEAL. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION, 7-38-005 NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF PEST ACTIVITY (MICE DROPPINGS) AND ANTS. APPRX 10-15 DROPPINGS IN THE CORNER OF THE DRY STORAGE ROOM IN THE FOOD PREP AREA. APPRX 15-20 THROUGHOUT THE COMPUTER LAB ROOM ALONG THE BASE OF THE WALLS. APPRX 5 IN THE REAR OF THE LUNCH ROOM ON THE HEATING UNIT AND THE CORNER OF THE REAR WALL BY THE EXIT DOOR. APPRX 15-20 SCATTERED THROUGHOUT THE BOILER ROOM AREA. INSTRUCTED TO CONTACT PEST CONTROL AND HAVE SERVICE WITH REPORT BEFORE RETURN OF NEXT INSPECTION. ANTS LOCATED IN THE KITCHEN AREA NEAR REAR DOOR AND LOCATED INSIDE THE ENGINEERS OFFICE NEAR THE SMALL DESK BY THE OUTLETS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS. 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASH GUARD LOCATED BETWEEN THE HAND WASHING SINK AND THE PREP TABLE IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE TO AVOID ANY POSSIBLE CROSS CONTAMINATION OF ANY TCS FOODS THAT MAY BE PREPARED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MULTIPLE BOXES STACKED ON THE FLOOR NEAR THE ENTRANCE OF THE LUNCH ROOM. INSTRUCTED TOPROVIDE PROPER SHELVING OR REMOVE FROM AREA TO AVOID POSSIBLE INJURY FROM BOXES FALLING OVER ON KIDS OR STAFF.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED A BUILD UP OF ICE INSIDE THE LARGE FLOOR COOLING UNIT NEXT TO THE THREE COMPARTMENT SINK. INSTRUCTED TO UNFROST, SERVICE AND MAINTAIN AS A MEANS OF KEEPING FOODS IN GOOD SAFE ORDER FOR SERVING.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING TOILET IN THE KINDERGARTEN ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A BUILD UP OF CLUTTER IN IN THE BOILER ROOM IN THE CORNER NEAR THE DRY STORAGE. INSTRUCTED TO PROVIDE PROPER SHELVING AND ELEVATE ALL ITEMS AT LEAST SIX INCHES FROM THE FLOOR.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE UTILITY SINK IN THE BOILER THAT IS USED FOR MOP WATER AND DRAINING FROM WASHING UNIT WITH SOAP AND PAPER TOWELS. (INFORMED THEY DO NOT WASH HANDS THERE) INSTRUCTED TO REMOVE PAPER TOWEL MACHINE AND SOAP UNIT FROM AREA TO AVOID HAND WASHING.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE LIGHTING IN THE WALK IN COOLER AND THE WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN PROPER LIGHTING IN BOTH.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE LIGHTING IN THE WALK IN COOLER AND THE WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN PROPER LIGHTING IN BOTH.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.