LUBAVITCH MESIVTA OF CHICAGO Gets Conditional Pass on Health Inspection - Chicago School

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: FOUND OUTSIDE DUMPSTER LID WIDE OPEN, WITH OVERFLOWING GARBAGE. AND SURROUNDING AREAS WITH DEBRIS. INSTRUCTED MANAGER THAT OUTSIDE DUMPSTER LID MUST BE CLOSED ALL THE TIMES AND SURROUNDING AREAS MUST BE CLEAN. CITATION ISSUED SERIOUS. 7-38-020. ADMINISTRATOR ASKED ONE OF THE EMPLOYEE TO CLEAN THE SURROUNDING AREAS AND CLOSE THE LID OF THE OUTSIDE DUMPSTER, WHILE I WAS TYPING THE REPORT. OUTSIDE DUMPSTER LID IS NOW CLOSED WITH NO MORE OVERFLOWING GARBAGE AND SURROUNDING AREAS IS NOW CLEAN.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROVIDE LABEL/NAME OF THE PRODUCT ON SOME OF THE BULK CONTAINERS IN THE STORAGE ROOM.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RE CAULK AROUND THE TWO EXPOSED HAND SINK IN THE FIRST FLOOR. CAULKING WORN OUT AND MAINTAIN. MUST SEAL OR PAINT THE RAW WOOD OF THE SHELVINGS OF THE DRY STORAGE SHELVE IN THE STORAGE ROOM.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL THE BOTTOM SHELVE OF THE STORAGE SHELVINGS IN THE STORAGE ROOM(WITH FOOD DEBRIS)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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN IN DETAIL THE FLOOR BEHIND THE VENDING MACHINE IN THE DINING AREA, AND INSIDE THE ELECTRICAL ROOM AND MAINTAIN. MUST REMOVE ALL THE MILK CRATE BEING USED AS A PALLET IN TWO STORAGE ROOM AND INSIDE THE WALK IN COOLER. PROVIDE REGULAR PALLET OR SHELVINGS TO STORE STOCKS.

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: MUST CLEAN IN DETAIL THE VENT COVER INSIDE THE WOMENS WASHROOM, WITH HEAVY DUST ACCUMULATED AND GETTING RUST. MUST REMOVE RUST AND MAINTAIN. MUST CLEAN THE CEILING ABOVE THE PREP AREA AND ABOVE THE 3 COMPARTMENT SINK IN THE MEAT SECTION IN THE KITCHEN 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: MUST CLEAN IN DETAIL THE VENT COVER INSIDE THE WOMENS WASHROOM, WITH HEAVY DUST ACCUMULATED AND GETTING RUST. MUST REMOVE RUST AND MAINTAIN. MUST CLEAN THE CEILING ABOVE THE PREP AREA AND ABOVE THE 3 COMPARTMENT SINK IN THE MEAT SECTION IN THE KITCHEN 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.