THEODORE HERZL ELEMENTARY SCHOOL Fails Health Inspection - Chicago School

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP AT EXPOSED HAND SINK IN KITCHEN PREP AREA, INSTRUCTED TO PROVIDE AT ALL TIMES, SERIOUS VIOLATION: 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED OVER 50( ) MICE DROPPINGS IN STORAGE/OFFICE AREA, UNDER AND BEHIND EQUIPMENT, ON SHELVING, ALONG WALL AREA, AND INSIDE CLOSET, INSTRUCTED TO CLEAN AND SANITIZE ALL AREAS, AND CLOSE ALL OUTER OPENING, SERIOUS VIOLATION: 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT CLEAN AND MAINTAINED, INSTRUCTED TO CLEAN DAILY, MUST REMOVE ALL TRASH FROM GROUND AREA, SERIOUS VIOLATION: 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO FOOD CERTIFIED MANAGER ON DUTY WHILE FOODS ARE BEING COOKED AND SERVED, MANAGER HANDLES TWO SCHOOLS, BUT WAS NOT AT THIS SCHOOL AT THIS TIME, INSTRUCTED TO PROVIDE MANAGERS FOR EACH SCHOOLS WHEN FOODS AREA COOKED, SERVED AND PREPARED, SERIOUS VIOLATION: 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO FOOD CERTIFIED MANAGER ON DUTY WHILE FOODS ARE BEING COOKED AND SERVED, MANAGER HANDLES TWO SCHOOLS, BUT WAS NOT AT THIS SCHOOL AT THIS TIME, INSTRUCTED TO PROVIDE MANAGERS FOR EACH SCHOOLS WHEN FOODS AREA COOKED, SERVED AND PREPARED, SERIOUS VIOLATION: 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.