DIVERSEY CHILD CARE CENTER Fails Health Inspection - Chicago Children's services facility

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010,NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE AND THE NECESSARY CLEAN-UP ITEMS AS OUTLINED IN POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN PROCEDURE/APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS).PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED. - - -

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS "0" PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. A MECHANICAL DISH WASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180 F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISH MACHINE IS TAGGED "HELD FOR INSPECTION" INSTRUCTED NOT TO USE UNTIL REPAIRED. (** SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-025,CITATION ISSUED ? COS

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED FRONT ENTRANCE DOOR NOT PEST PROOFED 1/4" GAP AT CORNER BOTTOM OF DOOR. INSTRUCTED MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY SHOWED MANAGER AND TO MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED FRONT ENTRANCE DOOR NOT PEST PROOFED 1/4" GAP AT CORNER BOTTOM OF DOOR. INSTRUCTED MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY SHOWED MANAGER AND TO MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.