Piccolo Specialty School Fails Health Inspection - Chicago School

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-201.11 OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE A EMPLOYEE HEALTH POLICY PRIORITY FOUNDATION VIOLATION 7-38-010

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN UP POLICY ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS.MANAGERS MUST PROVIDE CLEAN UP POLICY AND SUPPLIES

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 1ST FLOOR GIRLS NO WATER IN ONE OF THE SINK'S AND BOYS BATHROOM NO WATER AT HAND SINK, THE 2ND SINK TRICKLING.SOUTH END OF THE BLD GIRLS BATHROOM 1ST FLOOR ONE SINK NO WATER. BOYS BATH ROOM NO WATER IN ONE OF THE SINKS. PRMEISES NEEDS TO BE MAINTAIN WITH RUNNING WATER WITH PROPER PRESSURE.5-205.11(A)

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: ICE MACHINE IN THE MAIN KITCHEN INSIDE OF UNIT WHERE THE ICE IS BEING MADE HAS BLACK MOLD AND SLIMY ON THE TRAY OF THE ICE MAKING, INSIDE INTERNAL HAS BLACK MOLD ON THE SIDE WALL OF THE ICE COMPARTMENT. INST TO TAKE OUT THE ICE AND HAVE MACHINE SERVICE. 4-601.11A PRIORITY FOUNDATION VIOLATIION 7-38-005 NO CITATION ISSUED C.P.S

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: ICE MACHINE IN THE MAIN KITCHEN INSIDE OF UNIT WHERE THE ICE IS BEING MADE HAS BLACK MOLD AND SLIMY ON THE TRAY OF THE ICE MAKING, INSIDE INTERNAL HAS BLACK MOLD ON THE SIDE WALL OF THE ICE COMPARTMENT. INST TO TAKE OUT THE ICE AND HAVE MACHINE SERVICE. 4-601.11A PRIORITY FOUNDATION VIOLATIION 7-38-005 NO CITATION ISSUED C.P.S

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.