Randolph Magnet Fails Health Inspection - Chicago School

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED NO HOT RUNNING WATER AT HANDSINKS IN STAFF AND STUDENTS TOILETROOMS SUCH AS STAFF TOILETROOM IN STAFF LOUNGE,1ST WEST BACK (W),1ST FL. FRONT(W & M) STAFF,1ST FL. (G & W)BACK WEST ,2ND FL. STAFF (M & W),& (B & G).MUST PROVIDE HOT AND COLD RUNNING WATER AT ALL TIMES.(SERIOUS 7-38-030)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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN KITCHEN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM LID OF GREASE TRAP AT 3- COMP SINK.MUST REPAIR OR REPLACE DAMAGED INTERIOR FRAME OF WALK IN COOLER,DAMAGED RADIATOR COVERS IN LUNCHROOM.

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 FOOD DEBRI AND DUST FROM WALK IN COOLER SHELVING UNITS,2- DOOR REACH IN COOLER,SINK BASIN IN MOPSINK CLOSET NEAR KITCHEN.PRE- K ROOM 126 & 127 ALL SHELVING UNITS AND CUBBIES.

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 FLOORS IN KITCHEN,LUNCHROOOM,PRE-K ROOMS 126 & 127,ALL STAFF TOILETROOMS.MUST REPAIR OR REPLACE DAMAGED FLOORING TILES IN KITCHEN NEAR 3- COMP SINK AND IN PRE-K ROOM 126.

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 AND DUST FROM WALLS & CEILINGS TILES IN KITCHEN AND LUNCHROOM AND ALL STUDENT TOILETROOMS,KITCHEN & LUNCHROOM LIGHT SHIELDS.MUST REPAIR OR REPLACE STAINED AND DAMAGED CEILING TILES AND WALL BASES IN KITCHEN,OFFICE/DRY FOOD STORAGE AREA,SERVINGLINE,HOLE IN BRICK WALL IN STAFF LOUNGE NEAR OUTLET,CRACK IN UPPER WALL IN KITCHEN,THRESHOLD AT DOOR IN PRE- K ROOM #127 & GYM DOOR.

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 IN KITCHEN,PRE- K ROOM #126.

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 FAUCETS AND ADJUST THE SAME IN 1ST FL. (G & B,1ST. (B) FRONT EAST.URINALS IN POOR REPAIR IN 1ST & 2ND FL. (B)

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 ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN KITCHEN PAPER STORAGE AREA.

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 ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN KITCHEN PAPER STORAGE AREA.

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.