JOHN C. BURROUGHS ELEMENTARY 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 SCREEN IN KITCHEN WITH 1/2 INCH HOLE WITH WINDOW OPEN. REPAIR SCREEN AND MAINTAIN ALL SCREENS INSECT PROOF AT ALL TIMES. OBSERVED 100 LIVE ANTS IN PRE K CLASSROOM ON WINDOWSILL, WITHIN MICROWAVE, CRAWLING ON FOOD AND NON FOOD CONTACT SURFACES. EXTERMINATE ANTS REMOVE FOOD SOURCE, CLEAN AND SANITIZE ALL AFFECTED AREAS SERIOUS VIOLATION 7-38-020

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED NO HOT RUNNING WATER AT SECOND FLOOR GIRLS ROOM. RESTORE HOT RUNNING WATER TO HAND SINK IN GIRLS ROOM ON SECOND FLOOR. SERIOUS VIOLATION 7-38-030

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED MICROWAVE AND REFRIGERATOR IN PRE K CLASSROOM UNCLEAN. CLEAN AND SANITIZE INTERIOR OF REFRIGERATOR AND MICROWAVE AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED CONTAINER WITHIN PRE K CLASSROOM CONTAINING DISHES AND UTENSILS UNCLEAN AND CONTAINING LIVE ANTS. CLEAN AND SANITIZE CONTAINER AND ALL DISHES AND UTENSILS WITHIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED WINDOWSILL UNCLEAN WITH FOOD DEBRIS. CLEAN, SANITIZE AND MAINTAIN WINDOWSILL AT ALL TIMES TO ELIMINATE ANT PROBLEM.

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: OBSERVED FLOORS UNCLEAN IN PRE-K CLASSROOM UNDER AND BEHIND ALL BOOKSHELVES AND EQUIPMENT. CLEAN ALL FLOORS IN PRE K CLASSROOM. UNDER AND BEHIND ALL EQUIPMENT AND MAINTAIN IN A SANITARY CONDITION AT ALL TIMES

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: OBSERVED VENTS WITHIN GIRLS AND BOYS BATHROOMS INCLUDING EMPLOYEE BATHROOMS WITH DUST ACCUMULATION. CLEAN AND MAINTAIN ALL CEILING VENTS IN A SANITARY CONDITION AT ALL TIMES.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED VENTILATION IN MENS STAFF RESTROOM SECOND FLOOR NOT WORKING. RESTORE VENTILATION TO A WORKING CONDITION AND MAINTAIN

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED VENTILATION IN MENS STAFF RESTROOM SECOND FLOOR NOT WORKING. RESTORE VENTILATION TO A WORKING CONDITION AND MAINTAIN.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED NO THERMOMETER WITHIN REFRIGERATOR IN PRE K CLASSROOM. INSTALL EASILY READABLE THERMOMETER WITHIN REFRIGERATOR AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED EMPLOYEE ITEMS NOT IN DESIGNATED AREA. OBSERVED SODA CAN WITH IN KITCHEN. ALL EMPLOYEE DRINKS MUST HAVE LID AND STRAW AND NOT STORED IN FOOD PREP AREA. ALL EMPLOYEE FOOD SHOULD HAVE A LABELED DESIGNATED AREA WITHIN REFRIGERATOR

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: OBSERVED EMPLOYEE ITEMS NOT IN DESIGNATED AREA. OBSERVED SODA CAN WITH IN KITCHEN. ALL EMPLOYEE DRINKS MUST HAVE LID AND STRAW AND NOT STORED IN FOOD PREP AREA. ALL EMPLOYEE FOOD SHOULD HAVE A LABELED DESIGNATED AREA WITHIN REFRIGERATOR

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.