FRANCISCO I. MADERO MIDDLE SCHOOL Fails Health Inspection - Chicago School

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF AN APPX."1/2-3/4" GAP ALONG BOTTOM OF FRONT ENTRY DOUBLE RIGHT SIDE DOOR,SOUTH WEST ,GYM , AND IN CENTER OF LUNCHROOM DOORS.MUST RODENT PROOF DOORS TO BE TIGHT FITTING.(NO CITATION ISSUED)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW AND NO MANAGER ON DUTY WHILE POTENTIALLY HARDOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (FISH,MILK,CHICKEN).MUST PROVIDE AND BE ON SITE AT ALL TIMES.(NO CITATION ISSUED)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO 3- COMPARTMENT SINK.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN COOLER & FREEZER,LOOSE DOOR HANDLE ON FRONT MILK COOLER AND HOT HOLDING CABINET,MISSING STALL DOOR IN BOY'S 3RD FL. TOILETROOM,LOOSE TRIM AT SINKS AND CABINET DOORS IN CULINARY ARTS ROOM.MUST REMOVE ICE BUILD UP FROM COMPRESSOR LINE IN WALK IN FREEZER.

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: MUST CLEAN DEBRIS FROM INTERIOR OF OVENS ,SINKS AND STORAGE CABINETS IN CULINARY ARTS ROOM.MUST CLEAN EXCESSIVE CALCIUM BUILD UP ON FAUCET AT HAND SINK IN DISH WASHING AREA.

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: MUST CLEAN DEBRIS FROM FLOOR ALONG WALL BASES IN KITCHEN.MUST REPAIR OR REPLACE DAMAGED FLOORING UNDER DISH MACHINE.

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: MUST CLEAN DUST BUILD UP FROM CEILING TILES AND FILTERS AT HOOD IN KITCHEN.MUST REPAIR OR REPLACE DAMAGED WALL AND STAINED CEILING TILES IN LUNCHROOM,STAINED CEILING TILES IN CULINARY ARTS ROOM.MUST SCRAPE AND PAINT PEELING PAINT ON WALL IN LUNCHROOM.

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: MUST CLEAN DUST BUILD UP FROM CEILING TILES AND FILTERS AT HOOD IN KITCHEN.MUST REPAIR OR REPLACE DAMAGED WALL AND STAINED CEILING TILES IN LUNCHROOM,STAINED CEILING TILES IN CULINARY ARTS ROOM.MUST SCRAPE AND PAINT PEELING PAINT ON WALL IN LUNCHROOM.

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.