Burnside Fails Health Inspection - Chicago School

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: IN EXCESS OF 200 MICE DROPPINGS NOTED ON PREMISES IN THE FOLLOWING AREAS: ON FLOORS ALONG THE BASES OF THE WALLS IN FOOD PREP/STORAGE/DISH WASHING AREAS, ON THE BASE OF THE MIXER, ON THE LEDGES UNDERNEATH 2-DOOR REACH-IN COOLER NEXT TO THE MIXER IN FOOD PREP AREA, ON SHELVES AND FLOOR INSIDE DRY-GOODS STORAGE ROOM, ON FLOOR INSIDE ELECTRICAL CLOSET IN REAR DINING ROOM, ALONG THE BASES OF THE WALLS BEHIND HEAVY EQUIPMENT IN THE FRONT SERVICE LINE AREA, ALONG THE BASES OF THE WALLS IN MGR'S OFFICE/STORAGE AREA, AND ALONG THE BASES OF THE WALLS IN ALL TEACHER'S LOUNGES. ALSO FOUND THE DOORS INADEQUATELY RODENT-PROOFED: #2,#4,#7 AND DOORS IN THE GYM(GAPS ALONG THE SIDE, UNDERNEATH AND IN THE CORNERS). MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL OPENINGS FOUND IN FLOORS, WALLS, etc., AND REPAIR ALL DOORS NOTED, MAKING SURE THEY ARE TIGHT-FITTING TO PREVENT RODENT ENTRY. CITATION ISSUED-CRITICAL 7-38-020.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY EXTERIOR OF GREASE TRAP BY EXPOSED HAND SINK. MUST REPLACE ALL MILK CRATES WITH STORAGE SHELVES IN STORAGE AREAS.

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 THE MICROWAVES AND TABLE IN TEACHER'S LOUNGE ON LOWER LEVEL, STAND-UP MIXER, ALL STORAGE SHELVES IN DRY-GOODS STORAGE ROOM, AND ALL DUST & DEBRIS FROM SURFACES IN BOILER ROOM.

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 ALL FLOORS ALONG THE BASES OF ALL WALLS THROUGHOUT UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN ALL AREAS. MUST ELIMINATE PUDDLES OF WATER FROM FLOOR IN BOILER.

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: SEAL ALL OPENINGS AROUND PIPE-FITTINGS OF TOILETS IN STUDENT WASHROOMS WHERE NEEDED, AND ALL CRACKS IN BASE BOARDS IN KITCHEN AREA. REMOVE CHIPPING PAINT FROM WASHROOM IN 3RD FLOOR TEACHER'S LOUNGE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELDS AND END CAPS IN FOOD PREP/DISHWASHING AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELDS AND END CAPS IN FOOD PREP/DISHWASHING AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.