MICHAEL FARADAY ELEMENTARY Fails Health Inspection - Chicago School

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED CERTIFIED FOOD MANAGER WITHOUT VALID ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE WHILE PREPARING AND SERVING TCS FOODS (MILK, YOGURT) INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CERTIFICATE HOLDER ON SITE AT ALL TIMES AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #-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 THE FOLLOWING HANDSINKS WITHOUT HOT WATER DURING THE TIME OF INSPECTION: GIRLS' TOILET ON 1ST FLOOR @70F, GIRLS' AND BOYS' TOILET ROOM ON 2ND FLOOR RANGING BETWEEN 70-73F, AND FACULTY AND STAFF TOILET ROOM 3RD FLOOR TEMPERATURE @66F. INSTRUCTED TO PROVIDE HOT WATER AT ALL SAID HANDSINKS AT LEAST 100F. 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 THE FOLLOWING HANDSINKS WITHOUT HOT WATER DURING THE TIME OF INSPECTION: GIRLS' TOILET ON 1ST FLOOR @70F, GIRLS' AND BOYS' TOILET ROOM ON 2ND FLOOR RANGING BETWEEN 70-73F, AND FACULTY AND STAFF TOILET ROOM 3RD FLOOR TEMPERATURE @66F. INSTRUCTED TO PROVIDE HOT WATER AT ALL SAID HANDSINKS AT LEAST 100F. 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.