Inter-American Elementary Magnet School Gets Conditional Pass on Health Inspection - Chicago School

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE NOT WASHING HANDS PRIOR TO PUT ON FOOD GLOVES, AND HANDLE READY TO EAT FOOD.ALSO EMPLOYEE CAME IN, IN KITCHEN, TO REPORT FOR WORK, CHANGED AND PUT ON FOOD GLOVES AND START TO SET UP PIZZA ON TRAYS,WITOUT WASHING HANDS.INSTRUCTED TO MANAGER EMPLOYEE MUST WASH THEIR HANDS PRIOR TO WEAR FOOD GLOVES.CRITICAL VIOLATION:7-38-010(A) HOOOO59436-11

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.HIGH TEMP DISH MACHINE IS BROKEN,PER EMPLOY STATEMENT(NOT USED SINCE YESTERDAY AT PRESENT TIME UNIT NOT IN USE).TAGGED UNIT .INSTRUCTED TO USE 3 COMPARTMENT SINK.FAX A LETTER WHEN UNIT IS FIXED(FAX# 312-7464240).NO CITATION ISUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.1 COMPARTMENT SINK NOT MAINTAINED, SINK WAS USED FOR OTHER PURPOSE,(CLEANING). NEED TO USE SINK ONLY FOR FOOD.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED CRACKED LIGHT SHIELD IN THE FIRST LUNCH ROOM AREA, ABOVE TRAY LINE.BROKE LIGHT SHIELD AT SECOND LUNCH ROOM ABOVE DINING TABLES.NEED TO CHANGE IT.

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: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED CRACKED LIGHT SHIELD IN THE FIRST LUNCH ROOM AREA, ABOVE TRAY LINE.BROKE LIGHT SHIELD AT SECOND LUNCH ROOM ABOVE DINING TABLES.NEED TO CHANGE IT.

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.