PARKSIDE COMMUNITY ELEMENTARY 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: MICE DROPPINGS FOUND IN BOILER ROOM BREAK AND STORAGE AREAS. 10 MICE DROPPINGS OBSERVED ON TABLE IN BREAK AREA, 15 ON LARGE PIECE OF WOOD ON FLOOR BY OLD INCENERATOR, 15 ON PALET WHERE WHITE FOLD TOWELS ARE STORED, 5 ON LOWER RED SHELF IN STORAGE ROOM IN REAR. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL OPENINGS FOUND IN FLOORS, WALLS AND CEILINGS THROUGHOUT BOILER ROOM, MUST ALSO ELIMINATE HARBORAGE AREA BY REMOVING EXCESSIVE CLUTTER IN REAR SECTION OF BOILER ROOM WHERE CLEANING SUPPLIES ARE STORED. 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY EXTERIOR OF GREASE TRAP AND RUSTY STORAGE RACKS IN FOOD PREP AREA.

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: CLEAN DUST BUILD-UP FROM CUBBIES IN PRE-K CLASSROOM(105).

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: REPLACE MISSING FLOOR TILES OR LEVEL FLOOR IN HALLWAY AT NORTH END OF BUILDING BY WATER FOUNTAIN ON FIRST FLOOR AND IN SPECIAL ED CLASSROOM(303)

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: SEAL OPENING IN CORNER OF WALL IN STALL BY WALL IN FIRST FLOOR NORTH STUDENT WASHROOM. REMOVE CHIPPING PAINT FROM FROM CEILING IN PRE-K CLASSROOM(105). REMOVE CHIPPING PAINT FROM CEILING AND REPAIR LOOSE BASEBOARD ON WALL NEAR STUDENT COMPUTER DESK IN SPECIAL ED CLASSROOM(303). REMOVE CHIPPING PAINT FROM CEILING ABOVE WINDOW IN PRE-K CLASSROOM (103). PAINT RAW WOOD BASEBOARD AND REPLACE CRACKED WALL COVE BY SERVING LINE IN KITCHEN AREA. REMOVE EXCESSIVE PEELING PAINT FROM WALLS AND CEILINGS IN BOILER ROOM AREA AND JANITOR'S CLOSETS. CLEAN FILTERS ABOVE COOKING EQUIPMENT IN FOOD PREP AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL ARTICLES STORED IN CLOSETS AND STORAGE AREAS IN PRE-K AND SPECIAL ED CLASSROOMS MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF THE FLOOR.

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: ALL ARTICLES STORED IN CLOSETS AND STORAGE AREAS IN PRE-K AND SPECIAL ED CLASSROOMS MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF THE FLOOR.

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.