LOZANO ELEMENTARY Fails Health Inspection - Chicago School

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO ORIGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE ON SITE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012 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 BOTH HAND WASHING SINKS IN THE KITCHEN UNABLE TO MAINTAIN HOT WATER TEMPERATURE. SINKS WOULD REACH 100 F BEFORE HOT WATER RAPIDLY DROPPED DOWN TO 72 F. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS MAINTAIN A HOT WATER TEMPERATURE OF 100 F. ENGINEER REPAIRED 1 OF 2 KITCHEN HANDWASHING SINKS 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 BOTH HAND WASHING SINKS IN THE KITCHEN UNABLE TO MAINTAIN HOT WATER TEMPERATURE. SINKS WOULD REACH 100 F BEFORE HOT WATER RAPIDLY DROPPED DOWN TO 72 F. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS MAINTAIN A HOT WATER TEMPERATURE OF 100 F. ENGINEER REPAIRED 1 OF 2 KITCHEN HANDWASHING SINKS 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.