JAMIESON ELEMENTARY Fails Health Inspection - Chicago School

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

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: 2-501.11 NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 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: 5-202.12 NO HOT WATER AVAILABLE IN ANY OF THE STAFF OR STUDENT WASHROOMS ON THE NEW ANNEX BUILDING WHERE THE KITCHEN IS LOCATED. WATER TEMPERATURE FOUND AT 82.1F. HOT WATER IS AVAILABLE IN THE OLDER BUILDING SIDE WASHROOMS AND AT ALL SINKS IN THE KITCHEN. MUST PROVIDE HOT RUNNING WATER IN ALL NEW ANNEX SIDE WASHROOMS WITH A MINIMUM TEMPERATURE OF 100F AND INSTRUCTED KITCHEN STAFF TO USE THE WASHROOMS ON THE OLDER BUILDING SIDE UNTIL HOT WATER IS RESTORED. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED TO CPS.

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: 5-202.12 NO HOT WATER AVAILABLE IN ANY OF THE STAFF OR STUDENT WASHROOMS ON THE NEW ANNEX BUILDING WHERE THE KITCHEN IS LOCATED. WATER TEMPERATURE FOUND AT 82.1F. HOT WATER IS AVAILABLE IN THE OLDER BUILDING SIDE WASHROOMS AND AT ALL SINKS IN THE KITCHEN. MUST PROVIDE HOT RUNNING WATER IN ALL NEW ANNEX SIDE WASHROOMS WITH A MINIMUM TEMPERATURE OF 100F AND INSTRUCTED KITCHEN STAFF TO USE THE WASHROOMS ON THE OLDER BUILDING SIDE UNTIL HOT WATER IS RESTORED. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED TO CPS.

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.