SWIFT ELEMENTARY SCHOOL Gets Conditional Pass on Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND WALK-IN COOLER AT IMPROPER AIR TEMPERATURE FROM 47.6F,TO 50.2F. UNIT MUST MAINTAIN TEMP OF 40F AND BELOW.POTENTIALLY HAZARDOUS FOOD WAS STORED INSIDE THE UNIT:MILK,CHEESE,EGGS ETC. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.OTHER COOLERS ON SITE MAINTAIN AIR TEMP OF 40 AND BELOW. CRITICAL VIOLATION:7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND HARD BOILED EGGS CUT IN HALF ON TOP CUT WITH LETTUCE AND STRIPS OF HAMS AND SHREDDED CHEESE INSIDE INDIVIDUAL CONTAINERS INSIDE THE WALK-IN COOLER AT TEMP OF 55.6F TO 57.ALSO FOUND SLICED TURKEY HAM AT TEMP OF 44.6F TO 45.F; BOLOGNA AT TEMP OF 44.6 TO 46F.CHOCOLATE MILK AT TEMP OF 45.3F TO 47.6F; CHEESE STICK AT TEMP OF 48.6F; SHREDDED CHEESE AT TEMP OF 46.6 TO 47F;1CASE OF EGGS AT TEMP OF 51.6F; APPLE JUICE AT TEMP OF 49.5; YOGURT AT TEMP OF 52.F; CREAM CHEESE INDIVIDUALLY 57; OPENED ASIAN SAUCEAT TEMP OF 47.6F; OPENED SALSA AT TEMP OF 47.6F COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. POUNDS 684,VALUE 500.1.FOOD DISCARDED AND DENATURED. CRITICAL VIOLATION:7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PERSONNEL WITH INFECTIONS RESTRICTED: NO OPEN SORES, WOUNDS, ETC - Comments: ONE KITCHEN EMPLOYEE BURNED HER SELF IN MIDDLE UPPER HARM YESTERDAY.OBSERVED TODAY OPEN UNPROTECTED WOUND(SKIN BROKEN). INSTRUCTED MANAGER TO COVER WOUND AND WEAR LONG SLEEVE OR DESIGNATE EMPLOYEE DIFFERENT TASK NOT IN THE KITCHEN WITH FOOD. MANAGER COVERED HER WOUND AND NON-FOOD TASK GIVEN. CRITICAL VIOLATION:7-38-010(B)

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND QUATERNARY AMMONIUM SANITIZING SOLUTION AT THREE COMPARTMENT SINK AT 100ppm,ALSO AT BUCKETS BY THE TABLES IN DINING AREA(WERE IS USED TO WIPE TABLES AFTER EACH CLASS ROOM EATS),AND INSIDE BOTTLES WERE STEM THERMOMETER IS STORED. UPON MY REQUEST MANAGER CORRECTED THE PROBLEM AND SANITIZING SOLUTION AT THREE COMPARTMENT SINK,BUCKETS AND FOR THERMOMETER AT 200ppm. CRITICAL VIOLATION:7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEVERAL BROKEN BENCHES ATTACHED TO DINING TABLE IN LUNCH,INSTRUCTED TO REPAIR.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: BROKEN MISSING FLOOR IN DINING AREA BY THE EXIT NORTH DOOR AND BY THE EAST WINDOW,AND THROUGHOUT THE LUNCH ROOM.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING VENTS IN THE KITCHEN WITH A BUILD-UP DUST,NEED TO CLEAN AND MAINTAINHOLES ON CELING ABOVE THE URINAL IN BOYS WASHROOM,SECOND FLOOR.NEED TO REPAIR

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING VENTS IN THE KITCHEN WITH A BUILD-UP DUST,NEED TO CLEAN AND MAINTAINHOLES ON CELING ABOVE THE URINAL IN BOYS WASHROOM,SECOND FLOOR.NEED TO REPAIR

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.