ST. RITA HIGH SCHOOL Fails Health Inspection - Chicago School

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HOT RUNNING WATER TEMPERATURE AT HAND SINK IN REAR PREP/DISH WASHING AREA AT 48.2F.NO HOT RUNNING WATER AT FRONT SERVING LINE HAND SINK.STUDENT CENTER MEN'S TOILET ROOM NO HOT RUNNING WATER,WOMEN'S STAFF TOILET ROOM LAST SINK NO HOT RUNNING WATER AND EAST BOY'S 1ST SINK NO HOT RUNNING WATER.MUST HAVE HOT RUNNING WATER TEMPERATURE AT 100.0F.MUST REPAIR AND MAINTAIN.(PRIORITY 7-38-030(C)(CITATION ISSUED)

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 NO HAND WASHING DEVICES AT HAND SINK ON FRONT SERVING LINE AND REAR PREP/DISH WASHING AREA.PAPER TOWELS WERE PROVIDED DURING INSPECTION. MUST PROVIDE AND MAINTAIN AT ALL TIMES.(COS)(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)

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: MUST REPLACE MISSING HOT WATER FAUCET HANDLE AT STUDENT CENTER MEN'S TOILET ROOM.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX. 35 OR MORE MICE DROPPINGS REAR INSIDE SURFACE OF GLASS COLD HOLDING UNIT,LOWER SHELF OF CHEMICAL STORAGE CABINET,ON TOPOF BOX OF PASTA,OATMEAL ,CHOCOLATE AND ON FLOOR UNDER DRY FOOD STORAGE AREA .MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 1/22/24.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BOXED FOOD PRODUCTS STORED ON FLOOR IN WALK IN FREEZER MUST ELEVATE OFF OF FLOOR AND STORE PROPERLY.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED SCOOPS WITH HANDLES INSIDE OF FOOD STORAGE BINS MUST STORE SEPERATELY.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT MULTI-USE UTENSILS ON LOWER SHELF OF PREP TABLE.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN DRY FOOD & PAPER STORAGE AREA AND WALK IN COOLER MUST PROVIDE ADEQUATE SHELVING UNITS.MUST REMOVE FOIL LINED ABOVE COOKING EQUIPMENT TO BE A SMOOTH AND EASILY CLEANABLE SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN DRY FOOD & PAPER STORAGE AREA AND WALK IN COOLER MUST PROVIDE ADEQUATE SHELVING UNITS.MUST REMOVE FOIL LINED ABOVE COOKING EQUIPMENT TO BE A SMOOTH AND EASILY CLEANABLE SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.