WILLIAM BROWN ELEMENTARY SCHOOL Fails Health Inspection - Chicago School

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICIES ON SITE DURING INSPECTION FOR FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED ALL HANDSINKS ON THE 1ST AND 2ND FLOOR THRU OUT BUILDING WITH TEMPERTURES RANGING FROM 69.0F-82.6F. INSTRUCTED TO EQUIP ALL HANDSINKS TO PROVIDE A MINIMUM TEMPERATURE OF 100F AT ALL TIMES AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO 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 HANDSINKS ON 1ST AND 2ND FLOOR THRU OUT BUILDING ESPECIALLY PRE-K AND KINDERGARTEN CLASSROOM METERED HANDSINKS NOT RUNNING FOR 15 SECONDS. INSTRUCTED TO PROVIDE A FLOW FOR 15 SECONDS WITHOUT REACTIVATION.

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 HANDSINKS ON 1ST AND 2ND FLOOR THRU OUT BUILDING ESPECIALLY PRE-K AND KINDERGARTEN CLASSROOM METERED HANDSINKS NOT RUNNING FOR 15 SECONDS. INSTRUCTED TO PROVIDE A FLOW FOR 15 SECONDS WITHOUT REACTIVATION.

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.