ST VINCENT DE PAUL CENTER Gets Conditional Pass on Health Inspection - Chicago Daycare above and under 2 years

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLING EMPLOYEES. OBSERVED A FOOD HANDLING EMPLOYEE DIP A SERVING SPOON INTO THE SPAGHETTI SAUCE, POUR SOME INTO THEIR HAND FROM THE SPOON AND LICK THEIR HAND TO TASTE THE SAUCE AND THEN WIPE THEIR HAND ON THEIR APRON. THE EMPLOYEE DID NOT WASH THEIR HANDS AND KEPT STIRRING THE SAUCE AFTERWARDS WITH A DIFFERENT UTENSIL. MANAGEMENT INSTRUCTED TO INFORM EMPLOYEES ON PROPER HANDWASHING AND HYGIENIC PRACTICES SO THAT FOOD IS NOT CONTAMINATED BY TASTING. CRITICAL VIOLATION 7-38-010A.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE SMALL COUNTER TOP STAND MIXER AND MIXING BOWL, MIXING BOWL AND COMPONENTS BENEATH THE PREP TABLE, PREP TABLE AND SHELVES IN FRONT OF THE CONVECTION OVENS, DUSTY WIRE WHISKS STORED WITH CLEAN UTENSILS, INTERIOR OF THE ICE MACHINE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR BEHIND THE LARGE MIXER AND PREP TABLES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR BEHIND THE LARGE MIXER AND PREP TABLES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.