FAIL
Risk 1 (High)
Clemente Comm (H/S) Fails Health Inspection - Chicago School
May 19, 2021
Canvass
License #51091
5
Total Violations
5
Critical
Violations Cited by Chicago Health Inspector
5
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED VOMIT AND DIARRHEA PROCEDURE TO CLEAN UP SAID INCIDENT ON SITE. FOUND GLLOVES FACILITY MUST PROVIDE PROCEDURES AND ALL REQUIRED CLEANING MATERIALS (GLOVES, MASK, DISPOSABLE MOP, DISINFECTANT RATED FOR NOROVIRUS) FOR EMPLOYEES TO FOLLOW AND USE WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 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: FOUND HANDWASHING SINK WATER TEMPERATURE AT 135F LOCATED IN 5TH FLOOR FOOD DISPENSING AREA. FOUND NO RUNNING WATER, WHEN COLD WATER KNOB IS TURNED ON. MUST PROVIDE A MAXIMUM HOT WATER TEMPERATURE OF 120F. PRIORITY FOUNDATION VIOLATION. CPS.
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 #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND HANDWASHING SINK WATER TEMPERATURES RANGING FROM 71F - 83F IN THE FOLLOWING AREAS: BASEMENT BOYS WASHROOM AND UNISEX WASHROOM. 3RD FLOOR BOYS WASHROOM, 6TH FLOOR BOYS AND GIRLS, 7TH FLOOR BOYS AND GIRLS. MUST PROVIDE A MINNIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. MUST PROVIDE. PRIORITY VIOLATION. 7-38-005. CPS.
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 #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: FOUND NO RUNNING WATER WHEN COLD WATER KNOB IS TURNED ON AT HANDWASHING SINK LOCATED AT 5TH FLOOR FOOD DISPENSING AREA. MUS PROVIDE.
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: FOUND NO RUNNING WATER WHEN COLD WATER KNOB IS TURNED ON AT HANDWASHING SINK LOCATED AT 5TH FLOOR FOOD DISPENSING AREA. MUS PROVIDE.
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
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