North-Grand H.S. Fails Health Inspection - Chicago School

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF MORE THAN 100 RODENT DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS DRY FOOD STORAGE AREA ON CAN ROLLING CART,WHEELBASES OF SHELVING UNIT,ON FLOOR ALONG WALLBASES OF SHELVING UNIT,IN LOWER CABINET OF UNUSED DEEP FRYER,AT MOTOR OF WATER VENDING MACHINE.STAFF LOUNGE ON FLOOR NEXT TO REFRIGERATOR & CABINET,WINDOW SILL,BEHIND POLE.CULINARY ARTS ROOM ON FLOOR NEXT TO FILE CABINET,NEXT TO COMPUTER TABLE,PASTRY ROLLING CART,CUSTODIAL BREAKROOM ON FLOOR NEXT TO VENTILATION UNIT.ALSO DOORS NOT TIGHT FITTING DOOR #11,19 & MAIN ENTRY.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/24/14.(SERIOUS 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: CULINARY ARTS ROOM -LABEL BULK FOOD STORAGE CONTAINERS.

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 REPAIR OR REPLACE LOOSE DOOR GASKETS ON SOME PREP COOLERS & HOT HOLDING CABINETS.CULINARY-REMOVE RUST FROM LOWER SHELF OF PREP TABLE.

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 INTERIOR OF UNUSED ICE MACHINE,LOWER SHELVES OF HOT HOLDING UNITS ON SERVING LINES.STAFF LOUNGE-MICROWAVES,REFRIGERATORS.CULINARY ROOM-GRILLTABLE

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 FLOOR IN COMMUNICATIONS CLOSET 1ST.FL.

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 REMOVE BLACK MOLDED CAULKING ON WALL AT DISH MACHINE.CULINARY ROOM-MUST REPAIR OR REPLACE LOOSE WALLBASES NEAR FILE CABINET,STAINED CEILING TILES,HOLE IN LOWER WINDOW WALL NEAR TEACHERS DESK.MUST PAINT WALL & CEILING.

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: KITCHEN-MUST DELIME DISH MACHINE,MUST REPAIR HAND SINK ON SERVING LINE IN POOR REPAIR.CULINARY ROOM-LEAKY FAUCET AT HANDSINK NEXT TO COOKING EQUIPMENT.2ND FL.(BOY'S/N.W )FAUCET IN POOR REPAIR.

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: MUST ELEVATE,ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN BOILERROOM.

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: MUST ELEVATE,ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN BOILERROOM.

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.