St. Clement School Gets Conditional Pass on Health Inspection - Chicago School

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURE OF 4OZ. BOWLED YOGURTS WITH FRUIT THAT WAS DELIVERED AT TEMPERATURES RANGING FROM 44.6F-45.1F-50.0F.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD FOODS AT 40.0F OR BELOW.APPX 5LBS.$50 CRITICAL 7-38-005A)

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.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED A SOURCE OF CROSS CONTAMINATION OF FOOD .OBSERVED FOOD HANDLER TAKE A TEMPERATURE OF YOGURT WITH THERMOMETER AND THEN TOOK A TEMPERATURE OF HASH BROWNS WITHOUT SANITIZING PROBE THERMOMETER.INSTRUCTED MANAGER TO SANITIZE PROBE AFTER EVERY USE.PRODUCT WAS DUMPED AND DENATURED.APPX. 15LBS. $125.(CRITICAL 7-38-005A)

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN DUST FROM SHELVING UNITS IN PRE-K 118 & 119.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST ADJUST THRESHOLDS AT GYM,ENTRY & 3RD FL. FIRE ESCAPE.MUST SCRAPE AND PAINT PEELING ON WALL IN LUNCHROOM.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST ADJUST FAUCET HANDLES AT HAND SINKS IN 2ND FL. GIRLS TO STAY ON LONGER.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST ADJUST FAUCET HANDLES AT HAND SINKS IN 2ND FL. GIRLS TO STAY ON LONGER.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.