FORT DEARBORN ELEMENTARY Fails Health Inspection - Chicago School

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY NOR A VALID CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (GREEN BEANS,CHICKEN TACO,MILK,TURKEY,ETC)MUST BE ON SITE AT ALL TIMES AND PROVIDE A VALID CERTIFICATE.(PRIORITY FOUNDATION 7-38-012)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST REPAIR OR REPLACE LOW COLD WATER PRESSURE AT HAND SINK IN KITCHEN STAFF TOILET ROOM & LOW HOT WATER AT 3RD FL. GIRL'S FIRST SINK,LEAKY FAUCET AT HAND SINK IN 2ND FL. STAFF TOILET ROOM.MUST ADJUST FAUCET HANDLE TO STAY ON LONGER IN 2ND FL. BOY'S.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST PROVIDE HAND WASHING SIGN IN 1ST FL. GIRL'S & BOY'S,2ND FL. STAFF & BOY'S,3RD FL. BOY'S.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX. 100 OR MORE MICE DROPPINGS IN KITCHEN-MOTOR OF OVEN,ON FLOOR UNDER 3- COMPARTMENT SINK,ON LEDGE OF HOT HOLDING CABINET,ON FLOOR ALONG WALL BASE AT SERVING WINDOW AND BEHIND MILK COOLER.DRY FOOD STORAGE ROOM-ON FLOOR UNDER LAUNDRY BAG,ON DOLLIE WITH BOTTLES OF WATER,ON FLOOR UNDER ALL SHELVING UNITS.LOCKER ROOM ON FLOOR NEAR TABLE.LUNCH ROOM-ON FLOOR NEXT TO JANITORS CLOSET AND UNDER TABLE AGAINST WALL.PRE-K ROOM 103-ON FLOOR IN CLOSET NEXT TO BOX OF PAPER,IN TOILET ROOM INSIDE OF CABINET AND ON FLOOR NEXT TO SAME,ON SHELVING UNITS AT EASLE,PUZZLES AND ON TEACHER OPEN SHELVING UNIT BEHIND DESK.MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/12/24.(PRIORITY FOUNDATION 7-38-020(A)

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 A GAP ALONG BOTTOM OF FRONT ENTRY DOOR AND BOTH #4 MUST AKE DOOR TIGHT FITTING TO PREVENT RODENT ENTRY.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST ELEVATE CRATES OF FOODS FROM FLOOR IN WALK IN FREEZER.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT MULTI-USE UTENSILS ON LOWER SHELF OF PREP TABLE.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPLACE TOILET ROOM STALL DOOR IN 2ND FL. STAFF TOILET ROOM.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKET ON WALK IN FREEZER DOOR.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: MUST PROVIDE A DRAINBOARD AT 3- COMPARTMENT SINK.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN SOME DUST BUILD UP FROM SHELVING UNITS IN PRE-K 103.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE IN KITCHEN DAMAGED AND MISSING FLOOR TILES,LUNCH ROOM AND PRE- K 103,LOOSE WALL BASE IN KITCHEN & PRE- K 104.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST SCRAPE AND PAINT CHIPPING PAINT ON WALL IN PRE-K 103 NEAR WINDOW.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST ELEVATE,REMOVE AND ORGANIZE MASSIVE CLUTTER FROM FLOOR IN PRE-K 103 STORAGE CLOSET AND TOILET ROOM.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: : OBSERVED NO VENTILATION HOOD OVER BOTH OVENS IF ARE MORE THAN 75KW MUST PROVIDE AND MAINTAIN. OBSERVED A CEILING VENTILATION THAT IS OPERATED BY A SWITCH ON WALL ABOVE BOTH ELECTRICAL OVENS.OBSERVED NO PHYSICAL VENTILATION HOOD OVER BOTH OVENS.ENGINEER STATES THAT THEY INSTALLED THIS UNIT ABOVE BOTH OVENS THAT EXTENDS TO THE ROOF.MUST PROVIDE APPROVAL FROM BUILDING DEPT THAT THIS IS SUFFICIENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: : OBSERVED NO VENTILATION HOOD OVER BOTH OVENS IF ARE MORE THAN 75KW MUST PROVIDE AND MAINTAIN. OBSERVED A CEILING VENTILATION THAT IS OPERATED BY A SWITCH ON WALL ABOVE BOTH ELECTRICAL OVENS.OBSERVED NO PHYSICAL VENTILATION HOOD OVER BOTH OVENS.ENGINEER STATES THAT THEY INSTALLED THIS UNIT ABOVE BOTH OVENS THAT EXTENDS TO THE ROOF.MUST PROVIDE APPROVAL FROM BUILDING DEPT THAT THIS IS SUFFICIENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.