TAYLOR ELEMENTARY SCHOOL Fails Health Inspection - Chicago School

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO ADEQUATE SANITIZER ON SITE TO PROPERLY CLEAN UP VOMIT OR DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

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: 5-202.12 OBSERVED ALL BOY'S AND GIRLS TOILET ROOMS WITHOUT ADEQUATE HOT RUNNING WATER AT ALL THE HAND WASHING SINKS. TEMPERATURES OF WATER RANGED FROM 50F-75F DURING THE INSPECTION. OBSERVED NO WATER AT THE HAND WASHING SINK IN THE BOYS 1ST FLOOR TOILET ROOM. INSTRUCTED TO ALWAYS MAINTAIN AT LEAST 100F AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY VIOLATION 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: 5-202.12 OBSERVED ALL BOY'S AND GIRLS TOILET ROOMS WITHOUT ADEQUATE HOT RUNNING WATER AT ALL THE HAND WASHING SINKS. TEMPERATURES OF WATER RANGED FROM 50F-75F DURING THE INSPECTION. OBSERVED NO WATER AT THE HAND WASHING SINK IN THE BOYS 1ST FLOOR TOILET ROOM. INSTRUCTED TO ALWAYS MAINTAIN AT LEAST 100F AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY VIOLATION 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.