LANE TECH HIGH SCHOOL Fails Health Inspection - Chicago School

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED INADEQUATE HOT WATER TEMPERATURE OF 77.0F HANDSINKS IN ALL WASHROOMS (FIRST, SECOND, THIRD AND FOURTH FLOOR). INSTRUCTED TO FIX (KITCHEN HAS ADEQUATE HOT RUNNING WATER 100.OF - 120.0F). INSTRUCTED MANAGER, MUST SUPPLY AND MAINTAIN HOT WATER TEMPERATURE OF 100 F AT ALL HANDSINK. (CORRECTED ON SITE - MAINTENANCE ON SITE ADJUSTED WATER TEMPERATURE NOW AT 100.9F AT ALL HANDSINK)) PRIORITY VIOLATION 7-38-030 (c)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NSTRUCTED TO REPAIR METER RIGHT HANDSINK FAUCET AT 3RD FLOOR GIRL'S WASHROOM (ACCROSS 346 A). METERED FAUCET SHOULD PROVIDE A FLOW OF WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET AND MUST BE ACTIVE FOR AT LEAST 15 SECONDS BEFORE NEEDING TO BE REACTIVATED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK AT FOOD SERVICE LINE# 2 AND HANDSINK IN TEACHER'S LOUNGE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SINK WITH HOT WATER PRESSURE TOO LOW TO ALLOW ACCESS TO ADEQUATE HANDWASHING IN FOOD SERVICE LINE# 2. INSTRUCTED MANAGER TO REPAIR. HAND WASHING SINK MUST BE ACCESSIBLE FOR ADEQUATE HANDWASHING AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS WITH BLACK MOLD LIKE BUILD-UP INSIDE DAIRY AND PRODUCE WALK-IN COOLER IN REAR STORAGE ROOM.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO REMOVE EXCESIVE PEELING PAINT AT EXHAUST LINE IN FOODSERVICE LINE# 1.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN SHELVING UNDER FOOD SERVICE LINE# 1 AND LINE# 2.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GARBAGE DUMPSTER AREA NOT CLEAN WITH TRASH ALL OVER THE FLOOR AND OVERFLOWING RECYCLING DUMPSTER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN OUTSIDE GARBAGE DUMPSTER AREA AND RECYCLING BIN AREA. PRIRITY FOUNDATION VIOLATION 7-38-020(b)

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE (2) WALK-IN COOLERS IN REAR DRY STORAGE ROOM.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE (2) WALK-IN COOLERS IN REAR DRY STORAGE ROOM.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.