LITTLE ACHIEVERS ACADEMY Fails Health Inspection - Chicago Children's services facility

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-102.12 OBSERVED NO CERTIFIED FOOD MANAGER ON THE PREMISES WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE TCS FOODS WERE BEING SERVED. MANAGEMENT INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER PRESENT WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012. 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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE AND MAINTAIN A SIGNED COPY OF THE POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.12 OBSERVED APPLE JUICE STORED IN THE CLOSET IN THE WASHROOM. MANAGEMENT INSTRUCTED TO REMOVE ALL FOOD FROM THE WASHROOMS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.12 OBSERVED APPLE JUICE STORED IN THE CLOSET IN THE WASHROOM. MANAGEMENT INSTRUCTED TO REMOVE ALL FOOD FROM THE WASHROOMS.

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.