O'TOOLE ELEMENTARY Gets Conditional Pass on Health Inspection - Chicago School

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HANDSINK NOT MAINTAINED, EXCESSIVE DEBRIS IN BASIN IN SINK, EVIDENCE OF NOT ACTIVELY BEING USED AND NO SANITARY HAND DRYING DEVICE AT SINK. INSTD TO MAINTAIN SINK CLEAN AND PROVIDE SANITARY HAND DRYING DEVICE AT ALL TIMES. VIOLATION CRITICAL 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES - Comments: NO SOAP AT ANY STUDENT TOILET ROOMS AT 1ST FLOOR TOILET ROOMS, NOR PROVIDED BY TEACHERS. INSTD TO PROVIDE SOAP IN TOILET ROOMS AT ALL TIMES. VIOLATION 7-38-030 SERIOUS.

Missing allergen information can cause life-threatening reactions.

All food must be properly labeled with required information.

Label with common name; List ingredients and allergens; Date marking for prepared foods; Country of origin for certain foods.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: KNIVES IMPROPERLY STORED INBETWEEN WALL AND 3-COMPARTMENT SINK. INSTD TO STORE PROPERLY.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: EXCESSIVE ICE BUILD-UP IN WALK-IN FREEZER. REMOVE SAME. MISSING FAN GUARDS IN WALK-IN FREEZER. PROVIDE SAME.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: BOTTOM OF MILK COOLER NOT CLEAN, WATER ACCUMULATION. INSTD TO CLEAN SAME AND MAINTAIN.

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: BOTTOM OF MILK COOLER NOT CLEAN, WATER ACCUMULATION. INSTD TO CLEAN SAME AND MAINTAIN.

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.