ST JOHN BERCHMANS Gets Conditional Pass on Health Inspection - Chicago School

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE TCS FOODS (MEATBALLS) ARE BEING 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: SOME BOYS/GIRLS WASHROOMS HANDWASH SINKS HOT/COLD WATER PUSH BUTTONS NOT MAINTAINED, LESS THAN 15 SECONDS RUNNING WATER TIME WHEN BUTTONS ARE PUSHED. INSTRUCTED MANAGER WASHROOMS HANDWASH SINKS HOT/COLD PUSH BUTTONS MUST BE RECALIBRATED TO A MINIMAL 15 SECONDS RUNNING WATER TIME WHEN PUSHED.

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: SOME BOYS/GIRLS WASHROOMS HANDWASH SINKS HOT/COLD WATER PUSH BUTTONS NOT MAINTAINED, LESS THAN 15 SECONDS RUNNING WATER TIME WHEN BUTTONS ARE PUSHED. INSTRUCTED MANAGER WASHROOMS HANDWASH SINKS HOT/COLD PUSH BUTTONS MUST BE RECALIBRATED TO A MINIMAL 15 SECONDS RUNNING WATER TIME WHEN PUSHED.

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.