UCAN ACADEMY AND HIGH SCHOOL Fails Health Inspection - Chicago School

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE. HOT LUNCHES HEATED ON SITE. INSTRUCTED MANAGER TO ENSURE A CITY OF CHICAGO CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER IN SINGLE-GENDER BATHROOM NEAR KITCHEN. HOT WATER IN THE TOILET ROOM REACHED A MAXIMUM TEMPERATURE OF 68 F. INSTRUCTED MANAGER TO ENSURE HOT WATER REACHES A MINIMUM TEMPERATURE OF 100 F FOR ALL HAND WASHING SINKS AND 110 F FOR ALL OTHER SINKS. PRIORITY VIOLATION 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 HOT WATER IN SINGLE-GENDER BATHROOM NEAR KITCHEN. HOT WATER IN THE TOILET ROOM REACHED A MAXIMUM TEMPERATURE OF 68 F. INSTRUCTED MANAGER TO ENSURE HOT WATER REACHES A MINIMUM TEMPERATURE OF 100 F FOR ALL HAND WASHING SINKS AND 110 F FOR ALL OTHER SINKS. PRIORITY VIOLATION 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.