ARTHUR A. LIBBY ELEMENTARY SCHOOL Fails Health Inspection - Chicago School

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Observed no exposed hand sink easily accessible to food handlers while in the kitchen. Observed no hand sink in the same room where food handlers prep, cook, and openly dispense hot/cold TCS foods. Must install exposed, dedicated hand washing sink in kitchen with hot(100F)/cold water with adequate city pressure; soap/paper towels; and a hand washing sign. Priority foundation violation 7-38-030(c).

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: INSTRUCTED MANAGER TO PROPERLY STORE IN-USE UTENSILS IN HOT WATER OR INSIDE THE FOOD.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

IN-USE UTENSILS: PROPERLY STORED - Comments: INSTRUCTED MANAGER TO PROPERLY STORE IN-USE UTENSILS IN HOT WATER OR INSIDE THE FOOD.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.