BERNARD MOOS ELEMENTARY SCHOOL Fails Health Inspection - Chicago School

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Observed the exposed handsink in the kitchen next to the three compartment sink to be shut off at the valve upon arrival. When turned on at the valve water functions properly but hot water does not shut off, leading to a potential drainage of the hot water supply. Instructed facility to repair said sink so water functions properly and can be shut off at the handles and to maintain. Instructed to use exposed handsink near ice machine until repaired. Critical violation 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Observed a black, mold-like substance on the interior contact portions of the ice machine that produces ice used for human consumption. Instructed facility to remove all ice, clean and sanitize machine, and maintain. Serious violation 7-38-005(a).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: Observed partially frozen hot dogs and deli meat sitting in water to thaw. (Still at proper temperatures.) Instructed facility that proper thawing is to be accomplished by storage in a refrigerator at 40�F or less, under potable running water at a temperature of 70�F or below, with sufficient water velocity to agitate and float off loose food particles into the overflow, or in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven. Facility put under running water during inspection. Serious violation 7-38-005(a).

Improper thawing allows surface bacteria to multiply while interior remains frozen.

Time/temperature control foods must be thawed safely.

Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed the walk in cooler ceiling to be dusty. Instructed facility to clean and maintain.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed the walk in cooler ceiling to be dusty. Instructed facility to clean and maintain.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.