FRAZIER INTERNATIONAL Gets Conditional Pass on Health Inspection - Chicago School

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINKS IN THE FOLLOWING AREAS UNABLE TO REACH MINIMUM TEMPERATURE OF 100.0F FOR HANDWASHING: 1ST AND 2ND FLOOR BOYS WASHROOM, 1ST AND 3RD FLOOR STAFF WASHROOM, REACHING TEMPERATURES BETWEEN 75.0F AND 85.0F. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK PLUMBING FIXTURES TO ALLOW FOR MINIMUM TEMPERATURE OF 100.0F AT ALL HANDWASHING SINKS. ALL KITCHEN HANDWAHSING SINKS AND OTHER PLUMBING FIXTURES REACHING MINIMUM TEMPERATURE OF 100.0F AT TIME OF INSPECTION. SCHOOL ENGINEER ADJUSTED MIXING VALVES ON ALL HANDWASHING SINKS, ALL HANDWASHING SINKS IN LISTED AREAS REACHING MINIMUM TEMPERATURE OF 100.0F AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-030(C) NO CITATION ISSUED.

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 VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO MECHANICAL VENTILATION PROVIDED IN KITCHEN AREA STAFF RESTROOM. INSTRUCTED TO INSTALL AND MAINTAIN FUNCTIONAL MECHANICAL VENTILATION OF SUFFICIENT CAPACITY TO KEEP WASHROOM FREE OF EXCESSIVE HEAT AND OBNOXIOUS ODORS.

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 MECHANICAL VENTILATION PROVIDED IN KITCHEN AREA STAFF RESTROOM. INSTRUCTED TO INSTALL AND MAINTAIN FUNCTIONAL MECHANICAL VENTILATION OF SUFFICIENT CAPACITY TO KEEP WASHROOM FREE OF EXCESSIVE HEAT AND OBNOXIOUS ODORS.

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.