Lloyd Fails Health Inspection - Chicago School

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINKS IN THE BOYS AND GIRLS WASHROOMS CLOSEST TO THE KITCHEN AND IN THE CLASSROOMS WITH HOT WATER TEMPERATURES ABOVE 120F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN ALL HANDWASHING SINKS WITH A HOT WATER TEMPERATURE BETWEEN 100-120F. PRIORITY FOUNDATION 7-38-030(C).

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 COLD HOLDING TEMPERATURES - Comments: IMPROPER INTERNAL FOOD TEMPERATURE OF A TCS FOOD; FOUND APPROXIMATELY 14 TURKEY SANDWICHES ON THE SERVING LINE AT 50F-56F. MANAGEMENT UNABLE TO PROVIDE TIME/TEMPERATURE LOGS - INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOOD AND MAINTAIN COLD HOLDING TCS FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COLD HOLDING TEMPERATURES - Comments: IMPROPER INTERNAL FOOD TEMPERATURE OF A TCS FOOD; FOUND APPROXIMATELY 14 TURKEY SANDWICHES ON THE SERVING LINE AT 50F-56F. MANAGEMENT UNABLE TO PROVIDE TIME/TEMPERATURE LOGS - INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOOD AND MAINTAIN COLD HOLDING TCS FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.