BETTY SHABAZZ INTERNATIONAL CHARTER SCHOOL Fails Health Inspection - Chicago School

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO EMPLOYEE CLEAN UP PROCEDUER FOR VOMITING AND DIARRHEAL EVENTS.INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING FACILITIES IN WASHROOMS NOT MAINTAINED. NO HOT WATER IN WASHROOM USED BY LUNCHROOM STAFF 74F, BOYS WASHROOM- 41F,PRE-K ROOM 109 WASHROOM HAND SINK -41.5F,GIRLS WASHROOM 2ND FL HAND SINK -65F. INSTRUCTED THAT HOT WATER MUST BE AT LEAST 100F. MUST REPAIR. PRIORITY FOUNDATION ISSUED 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.

PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED OVERHEAD WATER PIPES IN CEILING OF PREP AREA. INSTRUCTED TO ENCASE ALL WATER WASTE PIPES OR INSTALL DROP CEILING.

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 OVERHEAD WATER PIPES IN CEILING OF PREP AREA. INSTRUCTED TO ENCASE ALL WATER WASTE PIPES OR INSTALL DROP CEILING.

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.