FAIL
Risk 1 (High)
New Field Elementary School Fails Health Inspection - Chicago School
January 28, 2019
Canvass
License #22071
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: INCOMPLETE POLICY NO KIT PROVIDED ON SITE.INSTRUCTED TO PROVIDE ACCORDING TO WRITTEN POLICY. PRIORITY FOUNDATION:7-38-010
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.
CDPH Food Code: Section 2-501.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER IN THE BOYS AND THE GIRLS WASHROOMS FROM METERD FAUCET. ROOM #101 WATER TEMPERATURE OF 70F TO 73F; WATER TEMPERATURE IN THE BOYS WASHROOM FIRST FLOOR FOUND AT 43.3F TO 70F WATER TEMPERATURE IN THE GIRLS WASHROOM AT FIRST FLOOR FOUND AT 75.9F TO 77.4F. SECOND FLOOR GIRLS WASHROOM MIDDLE WASHBOWL NO RUNNING WATER,THE OTHER TWO WASHBOWL WATER TEMPERATURE BETWEEN 107.6 TO 109F; SECOND FLOOR BOYS WASHROOM WATER TEMP OF 45F TO 70F. INSTRUCTED TO PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) NO CITATION ISSUED TO CPS SCHOOLS. -
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER IN THE BOYS AND THE GIRLS WASHROOMS FROM METERD FAUCET. ROOM #101 WATER TEMPERATURE OF 70F TO 73F; WATER TEMPERATURE IN THE BOYS WASHROOM FIRST FLOOR FOUND AT 43.3F TO 70F WATER TEMPERATURE IN THE GIRLS WASHROOM AT FIRST FLOOR FOUND AT 75.9F TO 77.4F. SECOND FLOOR GIRLS WASHROOM MIDDLE WASHBOWL NO RUNNING WATER,THE OTHER TWO WASHBOWL WATER TEMPERATURE BETWEEN 107.6 TO 109F; SECOND FLOOR BOYS WASHROOM WATER TEMP OF 45F TO 70F. INSTRUCTED TO PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) NO CITATION ISSUED TO CPS SCHOOLS. -
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection