WESTCOTT ELEMENTARY SCHOOL Gets Conditional Pass on Health Inspection - Chicago School

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: WALK-IN FREEZER NOT MAINTAINING ADEQUATE AIR TEMPERATURE, AIR TEMPERATURE RECORDED AT 31.2F. UNIT MUST BE CAPABLE OF MAINTAINING AN INTERNAL AIR TEMPERATURE OF 0 DEGREES OR BELOW. INSTRUCTED TO REMOVE ALL PRODUCT FROM UNIT AND HAVE IT SERVICED. ALL PRODUCTS THAT ARE FROZEN CAN BE PLACED IN ANOTHER FREEZER, AND ALL PRODUCTS THAT HAVE THAWED CAN EITHER BE PLACED IN A COOLER THAT IS 40 DEGREES OR BELOW AND USED IMMEDIATELY OR DISCARDED-CITATION ISSUED-CRITICAL 7-38-005(A). UNIT TAGGED HELD FOR INSPECTION, ONCE IT HAS BEEN REPAIRED, FAX A REQUEST FOR RE-INSPECTION OF UNIT TO THE CDPH AT 312-746-4240.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: CHOCOLATE MILK-49.1 DEGREES, 1 PERCENT MILK -51.6 DEGREES, MILK MUST BE HELD AT 40 DEGREES OR BELOW /- 2 DEGREES. PRODUCT (200 1/2 PINTS VALUED AT $100.00) TAGGED HELD FOR INSPECTION, PRODUCT MUST REMAIN ON PREMISES UNTIL RELEASED BY THE CDPH-CITATION ISSUED-CRITICAL 7-38-005(B1).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: GASKET AROUND LEFT DOOR OF 3-DOOR REACH-IN COOLER IN REAR NEEDS REPLACING. SLIDING LIDS ON MILK COOLER ON SERVICE LINE IN POOR REPAIR, UNABLE TO CLOSE THEM TIGHTLY TO KEEP UPPER SECTIONS OF UNIT AT CORRECT TEMPERATURE. MUST EITHER REPLACE LIDS/UNIT OR ONLY USE BOTTOM SECTION OF SAME WHICH ONLY HOUSES 2 CRATES WHICH WERE FOUND AT ADEQUATE TEMPERATURE. DRIP/EVAPORATION PAN UNDERNEATH 2-DOOR REACH-IN COOLER NOT WORKING PROPERLY WHICH RESULTS IN WATER PUDDLES ON THE FLOOR-MUST REPAIR SAME.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN ENTIRE CAN OPENER.

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: DETAIL CLEAN FLOORS ALONG WALL BASE'S, IN CORNERS, UNDERNEATH AND BEHIND HEAVY EQUIPMENT THROUGHOUT IN PRE-K, KG, STORAGE ROOMS & CLOSETS WHERE NEEDED.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PAINT WALL VENT IN DINING AREA. CLEAN ALL DUSTY CEILING VENTS THROUGHOUT. CLEAN WALLS THROUGHOUT WHERE NEEDED.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PAINT WALL VENT IN DINING AREA. CLEAN ALL DUSTY CEILING VENTS THROUGHOUT. CLEAN WALLS THROUGHOUT WHERE NEEDED.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.