MONTESSORI GIFTED PREP LLC. Fails Health Inspection - Chicago Children's services facility

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED NO FINAL RINSE TEMPERATURE ON THE HIGH TEMPERATURE DISH MACHINE FOLLOWING THE END OF THE WASH CYCLE. MANAGEMENT INSTRUCTED TO DEMONSTRATE THAT THE DISH MACHINE REACHES A FINAL RINSE TEMPERATURE OF AT LEAST 180F. PRIORITY 7-38-025.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED EXPOSED SEWAGE LINES IN THE KITCHEN AREA ABOVE THE CABINETS AND COUNTERTOP. MANAGEMENT INSTRUCTED TO SHIELD THE SEWAGE LINES TO INTERCEPT POTENTIAL DRIPS.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE COUNTERTOP SIDE DELAMINATED FROM THE PARTICLEBOARD EDGE. MANAGEMENT INSTRUCTED TO REPAIR SO THAT THE COUNTERTOP IS SMOOTH AND EASILY CLEANABLE.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR ON THE PREMISES TO MEASURE THE UTENSIL SURFACE TEMPERATURE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE PREP TABLES IN THE KITCHEN, REFRIGERATOR, COUNTERTOPS, DISH MACHINE AND SMALL 3 COMPARTMENT SINK.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE PREP TABLES IN THE KITCHEN, REFRIGERATOR, COUNTERTOPS, DISH MACHINE AND SMALL 3 COMPARTMENT SINK.

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.