OROZCO ELEMENTARY ACADEMY Gets Conditional Pass on Health Inspection - Chicago School

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 PREMISES HAS CLEAN UP PROCEDURES, BUT THE DISINFECTANT IS NOT EFFECTIVE AGAINST NOROVIRUS, NOR DO THEY HAVE PROPER CHLORINE TEST STRIPS FOR THE HIGH CONCENTRATION(1000-5000PPM) LEVELS OF CHOLRINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

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.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: 2-401.11(a) OBSERVED KITCHEN STAFF EATING THEIR BREAKFAST IN THE KITCHEN AT A TABLE AT THE END OF THE COOKING LINE. INSTRUCTED EMPLOYEES SHALL EAT, DRINK IN DESIGNATED AREAS WHERE THE CONTAMINATION OF EXPOSED FOOD:CLEAN EQUIPMENT, UTENSILS AND LINENS: UNWRAPED SINGLE SERVICE AND SINGLE USE ARTICLES.

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.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: 2-401.11(a) OBSERVED KITCHEN STAFF EATING THEIR BREAKFAST IN THE KITCHEN AT A TABLE AT THE END OF THE COOKING LINE. INSTRUCTED EMPLOYEES SHALL EAT, DRINK IN DESIGNATED AREAS WHERE THE CONTAMINATION OF EXPOSED FOOD:CLEAN EQUIPMENT, UTENSILS AND LINENS: UNWRAPED SINGLE SERVICE AND SINGLE USE ARTICLES.

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.