LINCOLN PARK PRESCHOOL & KINDERGARTEN Fails Health Inspection - Chicago Children's services facility

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: PREMISES HAS A POLICY AND SOME SUPPLIES FOR CLEAN-UP OF VOMIT/DIARRHEA EVENTS. MUST PROVIDE FACE MASK, ADEQUATE AMOUNT OF SANITIZER, DISPOSABLE MOP HEADS FOR KIT. NO CITATION ISSUED. PRIORITY FOUNDATION VIOLATION 7-38-005.

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE COMING IN AND OUT THE KITCHEN FROM CLASS ROOMS PRE-WASHED CONTAINER AND PUT ON TOP DISH-RACK TO BE LOADED INSIDE THE LOW TEMP DISH MACHINE, THEN WITHOUT HAND WASHING CUT FRESH FRUITS AND HANDLED CEREAL, READY TO EAT FOOD. INSTRUCTED TO HAND WASHING AFTER EVERY POSSIBLE CONTAMINATION AND PRIOR TO GLOVES HANDS. MANAGER SOLVED ISSUE. PRIORITY VIOLATION: 7-38-010, CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK NOT ACCESSIBLE AT ALL TIMES FOR HANDWASHING. OBSERVED EMPLOYEE USING SAID SINK FOR OTHER TASKS: FILL PLASTIC BOTTLES TO BE USED IN CLASS ROOMS DUMP WATER FROM BOTTLES. HANDWASHING SINK MUST BE ACCESSIBLE AND ONLY USED AT ALL TIMES FOR PROPER HAND WASHING. MANAGER RESOLVED ISSUE. PRIORITY FOUNDATION VIOLATION: 7-38-030(C), 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: NO HANDWASHING SIGNAGE AT HANDWASING SINK IN PREP AREA AND AT ALL HANDWASHING SINK THROUGHOUT THE FACILITY (CLASS ROOMS, WASHROOMS, ETC.)

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: FOUR OF SIX FAUCETS IN CHILDREN'S WASHBOWLS IN WASHROOM NOT REACHING 100F, INSTRUCTED TO PROVIDE HOT WATER AT SAID FAUCETS. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED CHLORINE CHEMICAL SANITIZING DISH MACHINE NOT PROPERLY DISPENSING CHLORINE SANITIZER WHILE UTENSILS, CONTAINERS WERE BEING WASHED. 0 PPM CHLORINE NOTED AFTER SEVERAL ATTEMPTS. TECHNICIAN WAS CALLED ON SITE AT 11:00am. PRESENTLY SANITIZER SOLUTION PROVIDED 100ppm AT UNIT. 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: SPLASH GUARD IS NEEDED BETWEEN COUNTER TOP WERE FOOD IS PREPARED(OBSERVED TAOSTER BY THE MENTIONED SINK) AND HANDWASHING SINK IN THE KITCHEN. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINT IN PREP AREA.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: PLASTIC UTENSILS USED FOR CHILDREN ARE STORED INSIDE A CART IN THE KITCHEN, NOT PROTECTED FROM CONTAMINATION. MUST STORE SAID UTENSILS INVERTED, CONTAINER WITH LID OR INSIDE CABINET DRAWERS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CABINET BASE UNDER 3 COMPARTMENT SINK NOT SMOOTH AND CLEANABLE. MUST REPAIR AND RESTORE TO A SMOOTH, EASILY CLEANABLE SURFACE OR REPLACE.

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: CABINET BASE UNDER 3 COMPARTMENT SINK NOT SMOOTH AND CLEANABLE. MUST REPAIR AND RESTORE TO A SMOOTH, EASILY CLEANABLE SURFACE OR REPLACE.

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.