BETTY SHABAZZ INTERNATIONAL CHARTER SCHOOL Gets Conditional Pass on 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.

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: EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS.INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. INSTRUCTED PIC TO PROVIDE PROCEDURE AND KIT WITH NECESSARY ITEMS NEEDED ,( FACE MASK, PLASTIC GLOVES,DISPOSABLE MOP, AND APPROPICATE SANITIZER TO KILL THE NOROVIRUS). PRIORITY FOUNDATION

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.

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.