Graham Branch Gets Conditional Pass on Health Inspection - Chicago School

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: Observed no city of Chicago certified food manager on site while TCS foods (bean burritos) are being served. Observed no city of Chicago food sanitation license posted in facility. Must post an original City of Chicago food sanitation license in plain view. Must have a city of Chicago food sanitation manager on site while TCS foods are being openly dispensed or in hot holding units. Priority foundation violation 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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: Must provide a written employee health policy. Priority foundation 7-38-010.

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: Must provide a written vomit and diarrhea clean up policy. Priority foundation violation 7-38-005.

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 several metered faucets with inadequate continuous water flow in staff and student restrooms. Must adjust all timed, metered faucets to a minimum of 15 seconds of continuous flow to allow for proper hand washing.

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: Observed lunch room without required hand sink. Food handlers do not have easily accessible, exposed, dedicated hand sink in same room where open TCS dispensing is taking place. Must install dedicated hand sink in lunch room with minimum hot water temperature of 100F/cold water; soap and sanitary means to dry hands; signage; adequate city pressure. Must maintain same.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: Must provide a metal stem thermometer to accurately determine internal food temperatures. Priority foundation 7-38-005.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: Observed excessive dirt build up on toilets in girls 1st floor restroom from ceiling above. Must detail clean and sanitize. Must maintain same.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Observed large holes in ceiling of lunchroom (ceiling tiles missing). Must repair to prevent pest entry. Must maintain same. Observed large hole over toilets in girls 1st floor restroom. Must repair to prevent pest entry. Must maintain same.

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 inadequate lighting in children's restroom in room 110 and in women's restroom first floor. Must provide adequate (brighter) lighting to allow for proper cleaning. Must maintain same.

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 inadequate lighting in children's restroom in room 110 and in women's restroom first floor. Must provide adequate (brighter) lighting to allow for proper cleaning. Must maintain same.

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.