PASS W/ CONDITIONS
Risk 1 (High)
BRIGHTON PARK SCHOOL Gets Conditional Pass on Health Inspection - Chicago School
February 5, 2020
Canvass
License #26451
4
Total Violations
2
Critical
2
Minor
Violations Cited by Chicago Health Inspector
4
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED PROCEDURES FOR CLEANING UP VOMIT AND DIARRHEA, PREMISES HAS KIT BUT NO DISINFECTANT FOR NOROVIRUS. THEY STATE VIREX II 256 ON THEIR PROCEDURES BUT THERE IS NO VIREX II 256 ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
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.
CDPH Food Code: Section 2-501.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE BOYS, AND GIRLS TOILET ROOMS(1ST. FLOOR NORTH) WITH RUNNING WATER BETWEEN 50*F, AND 60*F IN THE UNISEX TOILET ROOM, INSTRUCTED TO PROVIDE RUNNING HOT WATER 100*F OR ABOVE. ENGINEER HAD ADJUSTED ALL SEVEN SINKS SO THEY NOW HAVE HOT WATER 100*FOR HOTTER AT THIS TIME. PRIORITY VIOLATION 7-38-030(C).
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE SMALL CUTTING BOARD STAINED AND PITTED, INSTRUCTED TO REPLACE.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE SMALL CUTTING BOARD STAINED AND PITTED, INSTRUCTED TO REPLACE.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection