CICS RALPH ELLISON Fails Health Inspection - Chicago School

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED AN EMPLOYEE WASH HANDS IN EXPOSED HAND SINK BY 3 COMPARTMENT SINK IN COOL WATER-CITATION ISSUED-CRITICAL - 7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: NO HOT/WARM/TEPID WATER AT WASHBOWLS IN WASHROOMS FOR STUDENTS OR AT EXPOSED HAND SINK BY 3 COMPARTMENT SINK IN FOOD PREP AREA, OR AT EXPOSED HAND SINK ON FRONT SERVICE LINE -MUST REPAIR-CITATION ISSUED-SERIOUS 7-38-030.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE INTERIOR OF LARGE MICROWAVE OVEN IN TEACHER'S LOUNGE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH HEAVY EQUIPMENT(INCLUDING UNDERNEATH SINK IN TEACHER'S LOUNGE & MOP SINK CLOSETS) WHERE NEEDED. ALL LARGE CONTAINERS OF WATER IN TEACHER'S LOUNGE MUST BE STORED ELEVATED 6 INCHES OFF FLOOR.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH HEAVY EQUIPMENT(INCLUDING UNDERNEATH SINK IN TEACHER'S LOUNGE & MOP SINK CLOSETS) WHERE NEEDED. ALL LARGE CONTAINERS OF WATER IN TEACHER'S LOUNGE MUST BE STORED ELEVATED 6 INCHES OFF FLOOR.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.