Esmond Fails Health Inspection - Chicago School

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND IMPROPER TEMPERATURES OF ( 24) CARTONS OF MILK IN COOLER AT 47.8F, AND 45.9F. ALSO 1-LB OF TURKEY HAM AT 46.5F IN COOLER. FOOD REMOVED AND DISCARDED BY MANAGER-CDI. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. CRITICAL VIOLATION-7-38-005A 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: INADEQUATE HAND WASHING FACILITIES FOR STAFF AT PREP HAND SINK AND LUNCHROOM STAFF WASHROOM. NOT HOT WATER PROVIDED. HOT WATER TEMPERATURE OF HAND SINK IN STAFF WASHROOM 71.5F, HOT WATER AT PREP HAND SINK CHANGES FROM 75.1F- TO 81.0F. MUST REPAIR HOT WATER BY REINSPECTION-5-1-17. CRITICAL VIOLATION -7-38-030 NO CITATION ISSUED

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED NO HOT OR TEMPERED WATER AT WASHBOWLS IN GIRLS, BOYS, PRE-K AND STAFF FIRST, SECOND, AND THIRD FLOOR WASHROOMS IN ANNEX. ALSO NO WATER IN PRE-K WASHROOM IN ROOM 110, AND PRE-K WASHROOM HAND SNK IN ROOM 114. INSTRUCTED MANAGER PROVIDE HOT OR TEMPERED RUNNING WATER AT ALL WASHBOWLS FOR PROPER HAND WASHING. 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS INSIDE JANITOR CLOSETS NOT CLEAN AND MAINTAIN. MUST CLEAN ALL DEBRIS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON PIPES IN STUDENTS MAIN BUILDING DINING ROOM.MUST REPAIR.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT NO SHIELDED IN DRY STORAGE CLOSET IN STUDENT DINING ROOM ANNEX. MUST INSTALL.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT NO SHIELDED IN DRY STORAGE CLOSET IN STUDENT DINING ROOM ANNEX. MUST INSTALL.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.