HYDE PARK H.S. Passes Health Inspection - Chicago School

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY RACKS IN WALK IN COOLER AND OR REPLACE. PAINT RUSTY SECTIONS AT GREASE TRAP AT THREE COMPARTMENT SINK NEXT TO ICE MACHINE. DEFROST CHEST FREEZERS TO REMOVE ICE BUILDUP. REMOVE DUCT TAPE FROM INTERIOR OF CHEST FREEZER, PROVIDE SMOOTH, EASILY CLEANABLE PANELING TO REPAIR INTERIOR OF CHEST FREEZER, AND MAINTAIN IN GOOD REPAIR.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT LUNCHROOM, UTILITY SINK CLOSETS, STORAGE AREAS, TOILET ROOMS, AND TEACHERS BREAK ROOM.

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: The walls and ceilings shall be in good repair and easily cleaned. CLEAN SPLATTERS AT CEILING AT SERVING LINE AND LUNCHROOM. REPLACE DAMAGED AND WATER STAINED CEILING PANELS IN HALLYWAY AND LUNCHROOM. CLEAN DUSTY VENTS IN LUNCHROOM AND TOILET ROOMS. PAINT CEILIING IN TOILET ROOM IN LUNCHROOM TO REMOVE WATER STAINS. CLEAN VENTILATION HOOD/FILTERS AT SERVING LINE AND LUNCHROOM. SEAL OPENING AT CEILING ABOVE WALK IN COOLER AND WAlK IN FREEZER. CLEAN CEILING AROUND LIGHT SHIELDS TO REMOVE DUST AND CLEAN LARGE FAN AT SERVING LINE TO REMOVE DUST. CLEAN FAN GUARD INSIDE REFRIGERATOR IN KITCHEN.

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 AND PROVIDE LIGHT BULBS IN WALK IN COOLER, WALK IN FREEZER, REFRIGERATION UNITS IN KITCHEN. PROVIDE LIGHT SHIELDS AND OR SHATTER PROOF BULB IN WALK IN COOLER. CLEAN LIGHT SHIELDS THROUGHOUT LUNCHROOM, KITCHEN, AND SERVING AREA. REPLACE CRACKED LIGHT SHIELDS AT SERVING LINE.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: PROVIDE SELF CLOSING DEVICE AT TOILET ROOM DOOR IN LUNCHROOM.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKS AT BACKFLOW DEVICE AT UPPER WALL AND HANDLES AT UTLITY SINKS ON 1ST. FLOOR.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE CLUTTERED STORAGE AREAS, REMOVE UNUSED ITEMS AT OUTSIDE GARBAGE AREA, STORAGE AREAS, UTILITY SINK CLOSETS, ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE CLUTTERED STORAGE AREAS, REMOVE UNUSED ITEMS AT OUTSIDE GARBAGE AREA, STORAGE AREAS, UTILITY SINK CLOSETS, ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.