LAWRENCE HALL YOUTH SERVICE Passes Health Inspection - Chicago School

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN MULTI-USE UTENSILS IMPROPERLY STORED; INSTRUCTED TO PROPERLY STORED/INVERT TO PREVENT CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT IN THE PREP AREAS AND STAFF LOUNGE; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, STORAGE SHELVES UNDER SERVING LINES, BOTTOM PANELS OF PREP TABLES, AND MICROWAVE OVENS

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: DEBRIS/FOOD DEBRIS ON FLOORS; MUST DETAIL CLEAN FLOORS AND MAINTAIN; UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS, IN PREP AREAS, MOP CLOSETS AND STORAGE ROOMS THRU-OUT ALL THREE BUILDINGS INCLUDING THE BASEMENT UNDER MAIN KITCHEN BUILDING. ALSO CLEAN/SANITIZE FLOOR DRAINS UNDER BOTH 3 COMPARTMENT SINKS IN THE KITCHEN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EXCESSIVE CLUTTER INSIDE MOP CLOSETS AND STORAGE ROOMS IN ALL THREE BUILDINGS; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF WALLS, AWAY FROM WALLS.

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: EXCESSIVE CLUTTER INSIDE MOP CLOSETS AND STORAGE ROOMS IN ALL THREE BUILDINGS; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF WALLS, AWAY FROM WALLS.

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.