YMCA GARFILED FAMILY DEVELOPMENT CENTER Gets Conditional Pass on Health Inspection - Chicago Children's services facility

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD EMPLOYEE UNABLE TO WASH HANDS AT HANDSINK IN PREP AREA. (UTILIZING WASHROOM HANDSINK). INSTRUCTED PERSON IN CHARGE THAT ALL HANDWASHING PROCEDURES MUST BE DONE AT HANDSINK IN FOOD PREPARATION AREA. (FOOD OPERATIONS CEASED DURING INSPECTION UNTIL SINK REPAIRED, PROPER HANDWASHING AT HANDSINK IN KITCHEN RE-ESTABLISHED) PRIORITY FOUNDATION #7-38-010. CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK TO BE INACESSIBLE IN KITCHEN PREP AREA. HANDWASHING SINK DISCONNECTED AT LOWER HOSE UPON INSPECTION. INSTRUCTED PERSON IN CHARGE THAT ACCESSIBLE, FULLY FUNCTIONING HANDSINK UNDER CITY PLUMBLING WITH HOT AND COLD WATER IS REQUIRED AT ALL TIMES IN FOOD PREPARATION AREA.(PLUMBER ARRIVED ON SITE DURING INSPECTION AND REPAIRED SINK). PRIORITY FOUNDATION 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 HANDWASHING SINK TO BE INACESSIBLE IN KITCHEN PREP AREA. HANDWASHING SINK DISCONNECTED AT LOWER HOSE UPON INSPECTION. INSTRUCTED PERSON IN CHARGE THAT ACCESSIBLE, FULLY FUNCTIONING HANDSINK UNDER CITY PLUMBLING WITH HOT AND COLD WATER IS REQUIRED AT ALL TIMES IN FOOD PREPARATION AREA.(PLUMBER ARRIVED ON SITE DURING INSPECTION AND REPAIRED SINK). PRIORITY FOUNDATION 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.