Northside Learning Center 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: OBSERVED POOR HYGIENIC PRACTICES. EMPLOYEE NOTED IMPROPERLY USING GLOVES. NOT WASHING HANDS AFTER GLOVES REMOVED THEN PROCEED TO RETRIEVE FOOD FROM THE WALK-IN COOLER. THEN OBSERVED THE SAME EMPLOYEE STORING AN OPEN CUP OF DRINKING WATER AT THE PREP SINK WHILE FRESH PRODUCE WAS BEING PREPARED. EMPLOYEE STATED SHE DRINKS A LOT OF WATER. REVIEWED THE PROPER USE OF GLOVES AND REMOVED THE DRINKING GLASS OF WATER. CRITICAL VIOLATION 7-38-005(A).

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST RE-LABEL, REMOVE TORN/PEELING LABEL FROM BULK FOOD CONTAINERS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST RE-LABEL, REMOVE TORN/PEELING LABEL FROM BULK FOOD CONTAINERS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.