Manley (H/S) Gets Conditional Pass on Health Inspection - Chicago School

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES: OBSERVED A FEMALE EMPLOYEE MAKING PEANUT BUTTER/JELLY SANDWICHES, TOUCHING THE BREAD WITH HER BARE HANDS. THEN AFTER LETTING ME IN THE CAFETERIA, SHE GRABBED SOME GLOVES TO PUT ON WITHOUT WASHING HER HANDS. INSTRUCTED TO NOT TOUCH READY TO EAT FOODS WITH BARE HANDS AND TO WASH HANDS BEFORE/AFTER GLOVE WEARING GLOVES. CRITICAL VIOLATION 7-38-010

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND THE WASHBOWLS IN THE BOYS 3RD FL TOILET ROOM (ACROSS FROM ROOM 316) IN NEED OF RECAULKING. INSTRUCTED TO RECAULK AND MAINTAIN. INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP FROM THE CHEST REACH IN FREEZER IN THE REAR STORAGE AREA. MAINTAIN SAME. INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS INSIDE THE WALK IN COOLERS. MAINTAIN SAME.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND THE FAN COVERS INSIDE THE WALK IN COOLERS WITH DIRT/DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND THE FLOORS IN THE CORNERS AND UNDER/AROUND HEAVY EQUIPMENT IN THE PREP AND STORAGE AREAS NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND THE FLOORS IN THE CORNERS AND UNDER/AROUND HEAVY EQUIPMENT IN THE PREP AND STORAGE AREAS NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.