ST JOHN DE LASALLE Fails Health Inspection - Chicago School

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-203.11 OBSERVED NO HAND WASHING SINK IN THE FIRST FLOOR FOOD PREP AREA WHERE FOOD IS BEING REHEATED AND DISTRIBUTED. SAID 1ST FLOOR FOOD PREP AREA IS SEPARATE FROM THE BASEMENT MAIN KITCHEN. INSTRUCTED TO PROVIDE AN ADEQUATE HAND WASHING SINK CONNECTED TO CITY PLUMBING THAT HAS ADEQUATE HOT AND COLD RUNNING WATER WITH SOAP AND PAPER TOWELS IN ALL FOOD PREPARATION AREAS AS REQUIRED BY THE CHICAGO FOOD CODE RULES. PRIORITY FOUNDATION 7-38-030(C).

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: 5-203.11 OBSERVED NO HAND WASHING SINK IN THE FIRST FLOOR FOOD PREP AREA WHERE FOOD IS BEING REHEATED AND DISTRIBUTED. SAID 1ST FLOOR FOOD PREP AREA IS SEPARATE FROM THE BASEMENT MAIN KITCHEN. INSTRUCTED TO PROVIDE AN ADEQUATE HAND WASHING SINK CONNECTED TO CITY PLUMBING THAT HAS ADEQUATE HOT AND COLD RUNNING WATER WITH SOAP AND PAPER TOWELS IN ALL FOOD PREPARATION AREAS AS REQUIRED BY THE CHICAGO FOOD CODE RULES. PRIORITY FOUNDATION 7-38-030(C).

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.