NORTH RIVER ELEMENTARY Fails Health Inspection - Chicago School

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED INADEQUATE HOT RUNNING WATER IN THE 1ST AND 3RD FLOOR BOYS AND GIRLS WASHROOMS (WATER TEMPERATURE RANGING FROM 50F-80F). INSTRUCTED MANAGEMENT ALL HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET. INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED. ENGINEER WAS MADE AWARE AT THIS TIME. PRIORITY VIOLATION 7-38-030(C).

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 HOT WATER IN THE LUNCHROOM MEN AND WOMEN WASHROOMS HANDWASHING SINKS TO BE OVER 120F AT THIS TIME. THE WATER TEMPERATURE CANNOT BE CONTROLLED BY THE USER. INSTRUCTED TO REPAIR AND MAINTAIN THE HOT WATER TEMPERATURE IN BOTH WASHROOMS BETWEEN 100-120F. PRIORITY FOUNDATION VIOLATION 7-38-030(C). ENGINEER WAS MADE AWARE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CHIPPED RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE RUSTS AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CHIPPED RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE RUSTS AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.