COOPER ELEMENTARY Fails Health Inspection - Chicago School

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: OBSERVED AN EMPLOYEE FAIL TO RINSE THE DISHES AFTER WASHING AND BEFORE SANITIZING THEM. MANAGEMENT INSTRUCTED TO SET UP THE 3 COMPARTMENT SINK PROPERLY TO WASH, RINSE AND SANITIZE ALL DISHES AND UTENSILS. CRITICAL VIOLATION 7-38-030.

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED AN EMPLOYEE PLACE A DISH IN THE 3 COMPARTMENT SINK TO SANITIZE IT AND IMMEDIATELY TOOK IT OUT OF THE SANITIZER AND PLACE IT ON THE DRAIN RACK. MANAGEMENT INSTRUCTED THAT A MINIMUM EXPOSURE TIME OF 1 MINUTE IN THE SANITIZER IS NEEDED PER MANUFACTURER'S DIRECTIONS. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED NO HOT WATER IN THE FOLLOWING STUDENT WASHROOMS: BOY'S BASEMENT WASHROOM AND 3RD FLOOR GIRL'S WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER ABOVE 85F FOR PROPER HANDWASHING IN ALL WASHROOMS. SERIOUS VIOLATION 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED NO HOT WATER IN THE FOLLOWING STUDENT WASHROOMS: BOY'S BASEMENT WASHROOM AND 3RD FLOOR GIRL'S WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER ABOVE 85F FOR PROPER HANDWASHING IN ALL WASHROOMS. SERIOUS VIOLATION 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.