GARY COMER COLLEGE PREP MIDDLE SCHOOL Gets Conditional Pass on Health Inspection - Chicago School

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED VOMIT AND DIARRHEA POLICY ON SITE BUT NO ITEMS. INSTRUCTED TO OBTAIN ITEMS FOR VOMIT AND DIARRHEA CLEAN UP EVENTS. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FIRST FLOOR GIRLS RESTROOM MIDDLE SINK HAND FAUCET NOT HOLDING FLOW OF WATER FOR 20 SECONDS OR MORE, SECOND FLOOR GIRLS RESTROOM ALL SINKS IN DISREPAIR. INSTRUCTED PERSON IN CHARGRE TO REPAIR AND MAINTAIN.

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 HALF INCH GAP AT BOTTOM OF EXIT/ENTRY DOOR LEADING TO EMPLOYEE PARKING LOT. INSTRUCTED PERSON IN CHARGE TO REPAIR TO PREVENT PEST 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HOT HOLDING UNIT AND COLD HOLDING UNIT IN DISREPAIR. INSTRUCTED PERSON IN CHARGE TO REMOVE FROM FACILITY OR REPAIR.

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: OBSERVED HOT HOLDING UNIT AND COLD HOLDING UNIT IN DISREPAIR. INSTRUCTED PERSON IN CHARGE TO REMOVE FROM FACILITY OR REPAIR.

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.