Field Fails Health Inspection - Chicago School

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE.OBSERVED EXCESS PEELING PAINTS ON CEILING AND WALL ABOVE AND BEHIND THE SHELVES WHICH CAN FOODS,BOTTLESAND OTHER FOOD BOXES ARE STORED.EXCESS DEBRIS FROM WALL AND CEILING ON TOP FOOD CANS, AND OTHER FOOD CONTAINERS,EVEN THOUGH A BLUE PLASTIC IS ABOVE THE MENTIONED FOOD.INSTRUCTED TO REMOVE PEELING PAINT/REPAINT,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE,OR RELOCATE FOOD SHELVES. SERIOUS VIOLATION:7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THREE COMPARTMENT SINK NOT MAINTAINED.ONCE WATER IS RELEASED FROM COMPARTMENT OR FAUCET IS TURNED ON, THE OTHER COMPARTMENTS BACKS UP(FOOD PARTICLES).INSTRUCTED TO REPAIR CAUSE. SERIOUS VIOLATION:7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: BROKEN,BUBBLED AND ELEVATED PLASTIC FLOOR TILES IN THE KITCHEN IN FRONT OF THE WALK-IN COOLER AND WALK-IN FREEZER. ALSO BROKEN FLOOR TILES BY THE MANAGER DESK IN SERVING AREA.REPLACE.SURFACE MUST BE SMOOTH CLEANABLE AND NON ABSORBENT SURFACE.

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: WINDOW FAN AND PIPES ABOVE STOVES WITH DUST BUILD-UP. WALL BY THE WINDOWS WITH EXCESS DUST/GREASE AND SPIDER WEBS,INSTRUCTED TO CLEAN AND MAINTAIN.HOLES ON CEILING TILES AROUND PIPES. CEILING TILES NOT PROPERLY INSTALLED,OBSERVED HANGING FRAMES,AND CEILING TILES BUBBLED ABOVE THE STOVES AND THREE COMPARTMENT SINK. PEELING PAINT BEHIND THREE COMPARTMENT SINK TOP BOTTOM PART(WASH COMPARTMENT),NEED TO REPAIR,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.

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: BURNT LIGHT BULB INSIDE THE WALK-IN COOLER ALSO INSIDE THE MOP SINK ACROSS FROM THE KITCHEN IN BASEMENT.NEED TO PROVIDE. REPLACE BROKEN LIGHT SHIELD IN THE KITCHEN IN FRONT OF USED OVEN. DEBRIS AND SPILLAGE ON LIGHT SHIELD IN THE KITCHEN AND LUNCH ROOM,NEED TO REPLACE BROKEN SHIELD AND CLEAN THE REST.

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: BURNT LIGHT BULB INSIDE THE WALK-IN COOLER ALSO INSIDE THE MOP SINK ACROSS FROM THE KITCHEN IN BASEMENT.NEED TO PROVIDE. REPLACE BROKEN LIGHT SHIELD IN THE KITCHEN IN FRONT OF USED OVEN. DEBRIS AND SPILLAGE ON LIGHT SHIELD IN THE KITCHEN AND LUNCH ROOM,NEED TO REPLACE BROKEN SHIELD AND CLEAN THE REST.

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.