PEIRCE (BOARD OF EDUCATION) Gets Conditional Pass on Health Inspection - Chicago School

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED OBSTRUCTION IN FRONT OF HAND WASHING SINK IN PREP AREA WHILE FOOD BEING HANDLED. INSTRUCTED TO REMOVE CART AND MAINTAIN A CLEAR PATH FOR EASY ACCESS TO SINK.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED WIPING CLOTHS NOT IN USE, STORED ON TOP OF SINK NEXT TO SANITIZING BUCKET AND SOLUTION. INSTRUCTED TO STORE WIPING CLOTHS WHEN NOT IN USE INSIDE OF BUCKET WITH SANITIZING SOLUTION.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED WIPING CLOTHS NOT IN USE, STORED ON TOP OF SINK NEXT TO SANITIZING BUCKET AND SOLUTION. INSTRUCTED TO STORE WIPING CLOTHS WHEN NOT IN USE INSIDE OF BUCKET WITH SANITIZING SOLUTION.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.