WEST TOWN ACADEMY Gets Conditional Pass on Health Inspection - Chicago School

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: PER THE PRINCIPAL POPCORN WAS POPPED IN THE LIBRARY. THERE ARE NO HANDWASHING FACILITIES IN THE LIBRARY AND BARE HANDS WERE BEING USED TO PREPARE AND SCOOP POPCORN. INSTRUCTED PRINCIPAL IN THE FUTURE THAT ANY FOOD FUNDRAISER, FOOD IS TO BE PREPARED IN A SAFE FOOD HANDLING ENVIROMENT. CRITICAL VIOLATION 7-38-012 (A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO ORIGINAL CITY OF CHICAGO SANITION CERTIFICATE ON SITE AT THIS TIME. MANAGER ON SITE HAS COPY OF CETIFICATE, SHE HAS BEEN INSTRUCTED TO CARRY THE ORIGINAL AT ALL TIMES. 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR OF MILK REACH IN COOLER TO REMOVE ALL BUILD UP. CLEAN INTERIOR OF CABINETS UNDER STEAM TABLE. CLEAN AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER AND AROUND EQUIPMENT IN NEED OF CLEANING. FLOOR DRAINS UNDER 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CORRECT AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER AND AROUND EQUIPMENT IN NEED OF CLEANING. FLOOR DRAINS UNDER 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CORRECT AND MAINTAIN.

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.