LAWNDALE COMMUNITY ACADEMY Fails Health Inspection - Chicago School

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED PERSON IN CHARGE WITHOUT PROOF OF VALID ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGERS CERTIFICATE INSTRUCTED TO PROVIDE AND POST ON SITE FOR PUBLIC VIEW AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. #-38-012. NO CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE FOLLOWING HANDSINKS NOT MAINTAINED DURING THE TIME OF INSPECTION. THEY ARE AS FOLLOWS, 3RD FLOOR GIRLS HOT WATER TEMPERATURE @56FWASHBOWL ON RIGHT HAND SIDE NOT RUNNING, FACULTY TOILET ROOM 3RD FLOOR WATER TEMPERATURE @ 70F, PRE-K CLASSROOM 117 TOILET ROOM 72F, AND PRE-K CLASSROOM 112 NO HOT RUNNING WATER. INSTRUCTED TO PROVIDE HOT RUNNING WATER AT LEAST 100F AND MAINTAIN ALL SAID HANDSINKS. PRIORITY VIOLATION. #7-38-030 (C). NO CITATION ISSUED.

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 NO PAPER TOWELS IN THE 3RD FLOOR BOYS' TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). NO CITATION ISSUED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED POPCORN MACHINE STORED IN CAFETERIA WITH EXCESSIVE DRIED FLOOR DEBRIS ON SURFACES. INSTRUCTED TO REMOVE ACCUMULATION OF SOILED RESIDUES FROM EQUIPMENT AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED POPCORN MACHINE STORED IN CAFETERIA WITH EXCESSIVE DRIED FLOOR DEBRIS ON SURFACES. INSTRUCTED TO REMOVE ACCUMULATION OF SOILED RESIDUES FROM EQUIPMENT AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.