Reavis Passes Health Inspection - Chicago School

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR SMALL OPENINGS ALONG THE BOTTOMS OF THE GYMNASIUM EXIT DOORS.

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: DETAIL CLEAN THE INTERIOR OF ALL STORAGE CABINETS IN THE PREP AREA. MUST DETAIL CLEAN THE INTERIOR OF STUDENT STORAGE CUBBIES IN THE PRE-K CLASSROOM.

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: DETAIL CLEAN FLOORS UNDER THE UNUSED DISHMACHINE AND IN THE HALLWAY/STORAGE AREA BETWEEN THE PRE-K CLASSROOM AND THE GYMNASIUM. MUST REPLACE BROKEN AND MISSING FLOOR TILES BEHIND REACH IN COOLERS,BEHIND COOK LINE,NEXT TO THE DISHMACHINE AND THROUGHOUT THE PREP AREA WHERE NEEDED. ALSO SEAL HOLE IN THE FLOOR NEAR DISHMACHINE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS UNDER THE UNUSED DISHMACHINE AND IN THE HALLWAY/STORAGE AREA BETWEEN THE PRE-K CLASSROOM AND THE GYMNASIUM. MUST REPLACE BROKEN AND MISSING FLOOR TILES BEHIND REACH IN COOLERS,BEHIND COOK LINE,NEXT TO THE DISHMACHINE AND THROUGHOUT THE PREP AREA WHERE NEEDED. ALSO SEAL HOLE IN THE FLOOR NEAR DISHMACHINE.

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.