ST. EDWARD SCHOOL Fails Health Inspection - Chicago School

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER PROVIDED AT WASHBOWL AT STAFF MEN'S AND WOMEN'S WASHROOMS.PRESENTLY HOT WATER MAINTAINS TEMPERATURE OF 76.8F TO 77F. NEED TO PROVIDE A MINIMUM 85F OF WATER TEMPERATURE.ALSO NO HOT WATER PROVIDED AT PORTABLE TWO COMPARTMENT SINK WHICH PRESENTLY IS USED FOR HAND WASHING(SOAP AND PAPER TOWELS PROVIDED AT SAID SINK),MANAGER STATED SHE WASHES HER HAND AT MENTIONED SINK.MUST PROVIDED HOT WATER AT PORTABLE TWO COMPARTMENT SINK. CRITICAL VIOLATION:7-38-030

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OUTER OPENINGS NOT PROTECTED.WE(ENGINEER AND MYSELF)OBSERVED BACK(SOUTH-WEST) DOOR WITH A GAP OF 1" TO 2" BETWEEN DOORS AND TOP OF THE DOOR,ALSO MAIN ENTRANCE OF BUILDING LOCATED AT 4447 N LOWELL,INSTRUCTED TO RODENT/INSECT PROOF DOORS. SERIOUS VIOLATION:7-38-020

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO PROOF OF VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES NOR A CERTIFIED FOOD MANAGER ON PREMISES.PRE-PACKAGED FOOD IS REHEATED AND SERVED TO CHILDREN. INSTRUCTED MANAGER TO OBTAIN IT OR ENROLL TO SANITATION CLASS. SERIOUS VIOLATION:7-38-012(a)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO PROOF OF VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES NOR A CERTIFIED FOOD MANAGER ON PREMISES.PRE-PACKAGED FOOD IS REHEATED AND SERVED TO CHILDREN. INSTRUCTED MANAGER TO OBTAIN IT OR ENROLL TO SANITATION CLASS. SERIOUS VIOLATION:7-38-012(a)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.