Sherwood Fails Health Inspection - Chicago School

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: Observed no hot at three compartment sink 83.2-99.0 degrees F; food handler filled wash sink compartment and hot water was not maintained at three compartment sink. Instructed person in charge to repair and maintain hot water at three compartment sink.

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: Observed no hot water at multiple hand sink 68.1-72.3 degrees F throughout facility, no cold water at sinks through out facility (non functional/off); all hand sinks in food prep area and cafeteria, 1st floor boys,girls rest room, pre-K room 104,102, and 2nd floor boys rest room. No cold water at 1st,2nd floor staff restrooms utilize by food handlers. Instructed person in charge to repair and maintain hot and cold water under city pressure.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Observed hand sink not easily accessible in food prep area near walk in cooler blocked by red and green buckets. Instructed person in charge to maintain access to hand sink and food handler removed buckets. Observed rear hand sink in cafeteria serving area not stocked with soap and paper towels. Instructed person in charge to obtain and maintain soap and paper towels at hand sink.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Observed facility not pest/rodent proof, above 1/4inch gap in bottom of entry/exit doors #1, #3. Must repair door for tight fit pest/rodent proof.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Observed previous minor violation not corrected from inspection 1982315 performed on 1-30-17. Violation #34 MUST ELIMINATE LARGE PUDDLES OF WATER THROUGHOUT SECTIONS OF BASEMENT, FLOORS MUST BE KEPT DRY.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed no stopper at three compartment sink food handler utilized towels to stop sink in prep area. Obtain and maintain proper stoppers for all three sinks.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed no stopper at three compartment sink food handler utilized towels to stop sink in prep area. Obtain and maintain proper stoppers for all three sinks.

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.