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

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED INADEQUATE HAND WASHING FACILITIES FOR STAFF.OBSERVED NO PAPER TOWELS ON FRONT SERVING LINE HAND SINK WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED ON SERVING LINE AT THIS TIME.PAPER TOWELS WERE PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(NO CITATION ISSUED)

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

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 APPX.75 OR MORE RODENT DROPPINGS ON WINDOW SILLS AND LEDGES IN LUNCHROOM,ON FLOOR NEXT TO AND BEHIND REFRIGERATOR IN STAFF LOUNGE,ON FLOOR ALONG WALL BASES AND UNDER FOOD STORAGE SHELVES IN CULINARY ARTS FOOD STORAGE AREA AND ON WHEEL BASE OF POT STORAGE CABINET.ALSO APPX."3/4" GAP UNDER 3- GYM DOORS AND GAPS IN DOOR FRAMES OF SAME AND DOOR #17.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS TO BE TIGHT FITTING.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 1/23/17.(NO CITATION ISSUED)

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED INADEQUATE HAND WASHING FACILITIES FOR STUDENT TOILETROOMS.NO HOT RUNNING WATER AT HAND SINKS IN 2ND FL. GIRL'S NORTH AND SOUTH TOILETROOMS AND 2ND FL. (STAFF WOMEN'S).INSTRUCTED TO USE ADDITIONAL TOILETROOMS LOCATED ON 1ST FL.MUST PROVIDE AND MAINTAIN HOT RUNNING WATER AT ALL TIME.(NO CITATION ISSUED)

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST ADJUST DOOR HINGE ON CULINARY ARTS REACH IN COOLER TO CLOSE PROPERLY NEAR POT STORAGE CABINETS.

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 FAN GUARD COVERS IN WALK IN COOLER,LOWER SHELF OF STEAM TABLES ON SERVING LINE.MUST CLEAN UNUSED EQUIPMENT IN UNUSED DISH WASHING ROOM ADJACENT TO LUNCHROOM.

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 DEBRI FROM FLOOR DRAINS IN MAIN KITCHEN AND CULINARY ARTS ROOM.

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 DEBRI FROM FILTERS AT HOOD AT COOKING EQUIPMENT IN MAIN KITCHEN AND CULINARY ARTS ROOM.MUST REPAIR OR REPLACE STAINED CEILING TILES AND LOOSE WALL BASE NEAR REACH IN COOLER & FREEZER COMBO IN CULINARY ARTS ROOM.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT IN MAIN KITCHEN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK ON SERVING LINE AND HOT WATER LEAKY FAUCET AT HAND SINK IN CULINARY ARTS ROOM.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK ON SERVING LINE AND HOT WATER LEAKY FAUCET AT HAND SINK IN CULINARY ARTS ROOM.

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.