West Park Academy Gets Conditional Pass on Health Inspection - Chicago School

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE CITY OF CHICAGO CERTIFIED MANAGER AS PERSON-IN-CHARGE ON-SITE AT ALL TIMES OF OPERATIONS. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO FOOD EMPLOYEE WITH ORIGINAL COPY OF CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON-SITE WHILE TCS FOODS ARE PREPARED AND HANDLED (CHICKEN, POTATOES, DAIRY). INSTRUCTED TO PROVIDE AT LEAST ONE FOOD EMPLOYEE WITH CERTIFIED MANAGER TRAINING AND MAINTAIN ORIGINAL COPY OF CERTIFICATE ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012 NO 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 METERED HANDWASHING SINK FAUCETS TO PROVIDE WATER FOR LESS THAN 3 SECONDS UPON ACTIVATION IN THE FOLLOWING AREAS: 3RD FLOOR BOYS RESTROOM, 2ND FLOOR BOYS AND GIRLS RESTROOMS. INSTRUCTED TO REPAIR OR REPLACE METERED HANDWASHING SINK FAUCETS TO PROVIDE WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCETS AND MAINTAIN.

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 METERED HANDWASHING SINK FAUCETS TO PROVIDE WATER FOR LESS THAN 3 SECONDS UPON ACTIVATION IN THE FOLLOWING AREAS: 3RD FLOOR BOYS RESTROOM, 2ND FLOOR BOYS AND GIRLS RESTROOMS. INSTRUCTED TO REPAIR OR REPLACE METERED HANDWASHING SINK FAUCETS TO PROVIDE WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCETS AND MAINTAIN.

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.