BURNHAM MATH AND SCIENCE ACADEMY Gets Conditional Pass on Health Inspection - Chicago School

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS (GRILLED CHICKEN, MILK ETC.) WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE. VOIDED PHOTOCOPY POSTED IN KITCHEN. INFORMED PERSON IN CHARGE THAT AN ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE MUST BE POSTED AND CERTIFIED MANAGER MUST ALSO BE ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. NO CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDSINK IN PRE-K CLASSROOM 117 UNISEX WASHROOM NOT STOCKED WITH HAND SOAP. INFORMED SCHOOL CUSTODIAN THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). NO CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDSINK IN PRE-K CLASSROOM 117 UNISEX WASHROOM NOT STOCKED WITH HAND SOAP. INFORMED SCHOOL CUSTODIAN THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). NO CITATION ISSUED.

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.