ST. ANDREW SCHOOL Gets Conditional Pass on Health Inspection - Chicago School

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH A VALID, ORIGINAL FOOD SERVICE MANAGER CERTIFICATE PRESENT AND POSTED ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (MILK AND QUESADILLA) HAS BEEN FOUND STORED, RECEIVED, AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CERTIFICATE PRESENT AND POSTED AT ALL TIMES WHILE FOODS ARE BEING STORED, RECEIVED, PREPARED, AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE FACILITY MISSING THE REQUIRED HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK IN THE FOOD PREP AREA AND IN THE FOOD HANDLER'S TOILET ROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN SAID SIGNAGE.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE FACILITY MISSING THE REQUIRED HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK IN THE FOOD PREP AREA AND IN THE FOOD HANDLER'S TOILET ROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN SAID SIGNAGE.

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.