Kids In Harmony Day School Gets Conditional Pass on Health Inspection - Chicago Children's services facility

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N) 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 DOCUMENTATION 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.114(A) OBSERVED MANUAL AND MECHANICAL WASHING OF DISHES WITHOUT USING A SANITIZING PROCESS. EMPLOYEE NOTED WASHING DISHES AT THE THREE COMPARTMENT SINK NOT HAVING THE SINK PROPERLY SET WITH SANITIZER. ALSO NOTED A NON-COMMERCIAL DISH MACHINE UNABLE TO REACH A HOT SANITIZING TEMPERATURE OR DISPENSING A SANITIZER WHILE DISHES INSIDE THE MACHINE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE. REVIEWED AND DEMONSTRATED PROPER SINK SET UP TO WASH RINSE AND SANITIZE AT THE THREE COMPARTMENT SINK. PRIORITY VIOLATION. 7-38-025 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 ALL PREPARED FOODS HELD LONGER THAN 24 HOURS MUST BE PROPERLY DATE LABELED WITH EXPIRATION DATE.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL STORED ITEMS ON FLOORS THROUGHOUT DRY FOOD STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE TO ENABLE ADEQUATE CLEANING. FLOORS THROUGHOUT THE FURNACE ROOMS AND TODDLER CLASSROOM CLOSET WITH EXCESSIVE DUST AND DEBRIS. MUST CLEAN AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL STORED ITEMS ON FLOORS THROUGHOUT DRY FOOD STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE TO ENABLE ADEQUATE CLEANING. FLOORS THROUGHOUT THE FURNACE ROOMS AND TODDLER CLASSROOM CLOSET WITH EXCESSIVE DUST AND DEBRIS. MUST CLEAN AND MAINTAIN.

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.