Lincoln Park (H/S) Fails Health Inspection - Chicago School

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED TRAYS OF SALAD ON SERVING LINE NOT PROTETED FROM POSSIBLE CONTAMINATION. SALADS WERE MOVED UNDER PROPER SNEEZE GUARD DURING INSPECTION. ALL OPEN FOOD MUST BE PROTECTED DURING SERVICE FROM POSSIBLE CONTAMINATION. MAINTIAN. SERIOUS VIOLATION 7-38-005 (A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 1 DEAD MOUSE IN MDF 205 A SECND FLOOR WITH APPROXIMATLY 20-30 MOUSE DROPPINGS ALONG WALLS AND IN CORNERS OF ROOM. DEAD MOUSE MUST BE REMOVED AND ALL MOUSE DROPPINGS NEED TO BE REMOVED. ALL AFFECTED AREAS MUST BE CLEANED AND SANITIZED AND MAINTAINED. 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ALL JANITORS MOP SINKS WITHIN CLOSETS THROUGHOUT SCHOOL UNCLEAN WITH HEAVY DIRT ACCUMULATION. ALL SINKS NEED TO BE CLEANED AND MAINTAINED.

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 UNDER AND BEHIND ICE MACHINE IN MAIN CAFETERIA UNCLEAN WITH WATER AND DIRT. AREA MUST BE CLEANED AND MAINTIANED IN A SANITIARY DRY CONDITION.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS OF ALL JANITORS CLOSETS UNCLEAN THROUGHOUT SCHOOL. FLOORS MUST BE CLEANED AND MAINTAINED IN A SANITARY CONDITON.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS UNCLEAN IN "CANTINE AREA" OFF OF MAIN CAFETERIA. CLEAN AND MAINTIAN FLOORS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOOR OF WALK IN COOLER IN 2ND BUILDING WITH RUST ACCUMUATION. FLOOR MUST BE RESTORED TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAINED.

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 VENT WITHIN WALK IN COOLER IN 2ND BUILING KITCHEN UNCLEAN WITH DUST ACCUMULATION. CLEAN AND MAINTAIN.

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: OBSERVED FAN LEADING TO OUTSIDE WITH HEAVY DUST ACCUMUTIOAN IN 2ND FLOOR KITHCEN. CLEAN AND MAINTIAN FAN.

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: OBSERVED WALLS UNCLEAN IN "CANTINE AREA" OFF OF MAIN CAFETERIA. CLEAN AND MAINTAIN WALLS.

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: OBSERVED LARGE WALL OPENINGS NEED TO BE CLOSED OFF IN JANITORS CLOSETS 2ND FLOOR. ALL CLUTTER MUST BE REMOVED FROM WALL OPENING AND AREA SHOULD BE CLOSED OFF TO DETER RODENTS AND INSECTS ENTERING.

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: OBSERVED CEILING VENTS WITHIN GIRLS AND BOYS WASHROOMS IN 1ST FLOOR GIRLS WASHROOM IN SECOND BUILDING WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN IN A SANITARY CONDITION. OBSERVED HEAVY DUST ACCUMULATION ON VENT IN 2ND FLOOR JANITORS CLOSET OF MAIN BUILDING. CLEAN AND MAINTAIN VENT.

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 THE FOLLOWING PLUMBING VIOLATIONS WATER LINE TO ICE MACHINE IN MAIN BUILDING CAFETERIA LEAKING. MUST REPAIR AND AND MAINTAIN ICE MACHINE, OBSERVED 1/3 SINKS OR GIRLS WASHROOM WITH NO WATER IN 2ND BUILDING REPAIR AND MAINTAIN,OBSERVED 1/3 SINKS IN 2ND FLOOR BOYS WASHROOM OF MAIN BUILDING NOT WORKING REPAIR AND MAINTAIN, OBSERVED 3RD FLOOR BOYS WASHROOM WITH 1/3 SINKS WITH NO WATER, REPAIR 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED ALL JANITORS CLOSETS AND STORAGE CLOSETS THROUGHOUT SCHOOL UNORGANIZED AND CLUTTERED. MUST ORGANIZE AND DECLUTTER ALL JANITOR CLOSETS AND STORAGE CLOSETS TO CLEAN INTERIOR PROPERLY AND DETER INSECT AND RODENT 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: OBSERVED ALL JANITORS CLOSETS AND STORAGE CLOSETS THROUGHOUT SCHOOL UNORGANIZED AND CLUTTERED. MUST ORGANIZE AND DECLUTTER ALL JANITOR CLOSETS AND STORAGE CLOSETS TO CLEAN INTERIOR PROPERLY AND DETER INSECT AND RODENT 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.