MOZART ELEMENTARY SCHOOL Gets Conditional Pass on Health Inspection - Chicago School

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: FOUND NO DISH WASHING SOAP AVAILABLE ON PREMISE FOR DISH WASHING AT 3 COMPARTMENT SINK (MAIN BUILDING AND IN ANNEX BUILDING) PREP AREA. INSTRUCTED TO PROVIDE. (MANAGER BOUGHT DISHWASHING SOAP FROM STORE AT THE END OF INSPECTION). CRITICAL VIOLATION ISSUED 7-38-030

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACE OF MICROWAVE OVENS WITH EXCESSIVE DRIED FOOD DEBRIS AND SPILLAGE IN TEACHERS LOUNGE (2ND FLOOR MAIN BUILDING AND IN 1ST FLOOR ANNEX BUILDING) TO PREVENT PEST HARBORAGE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACE OF MICROWAVE OVENS WITH EXCESSIVE DRIED FOOD DEBRIS AND SPILLAGE IN TEACHERS LOUNGE (2ND FLOOR MAIN BUILDING AND IN 1ST FLOOR ANNEX BUILDING) TO PREVENT PEST HARBORAGE.

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.