KILMER ELEMENTARY Gets Conditional Pass on Health Inspection - Chicago School

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING SINK LOCATED AT THE NEWLY INSTALLED FOOD SERVICE LINE IN THE SCHOOL HALLWAY IE: HOT HOLDING UNIT FOR HOT FOODS AND DAIRY COOLER FOR MILK, AND FRUITS, TO BE TAKEN BACK TO THE CLASSROOMS AND CONSUMED. ALL FOOD EQUIPMENT WAS REMOVED, AND THE SERVICE LINE WAS DISMANTLED DURING THE INSPECTION. THE MANAGER STATES ALL FOODS WILL BE SERVED FROM THE DESIGNATED SERVICE LINES WITH HANDWASHING SINKS IN THE LUNCHROOM. PRIORITY FOUNDATION VIOLATION.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED HOT BEEF SANDWICHES AT IMPROPER HOT HOLDING TEMPERATURES IN THE HALLWAY SERVICE LINE. BEEF SANDWICHES NOTED BETWEEN 93.3F TO 100.4F. ALL DISCARDED. PRIORITY VIOLATION.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

APPROVED THAWING METHODS USED - Comments: OBSERVED FROZEN BAGS OF FOOD STORED ON A PREP TABLE. INSTRUCTED TO PROPER THAW ALL FOODS UNDER REFRIGERATION OR COLD RUNNING WATER. MANAGER REMOVED.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR DRY FOODS IN THE DRY FOOD STORAGE AREA. MANAGEMENT REMOVED.

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: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR DRY FOODS IN THE DRY FOOD STORAGE AREA. MANAGEMENT REMOVED.

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.