Ruggles Gets Conditional Pass on Health Inspection - Chicago School

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES - Comments: OBSERVED NO SOAP AT HAND SINKS IN ALL 1ST & 2ND FL. BOY'S AND GIRL'S TOILET ROOM FOR HAND WASHING.SOAP IS NOW PROVIDED AT ALL HAND SINKS.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(SERIOUS 7-38-030) NO CITATION ISSUED

Missing allergen information can cause life-threatening reactions.

All food must be properly labeled with required information.

Label with common name; List ingredients and allergens; Date marking for prepared foods; Country of origin for certain foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON REACH IN COOLER #1

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 DEBRI AND DUST FROM MEAT SLICER,LOWER SHELF OF STEAM TABLE,DRY FOOD STORAGE SHELVES IN KITCHEN,PRE-K CUBBIES AND SHELVING UNITS.

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 ALONG WALL BASES IN KITCHEN.

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 SCRAPE AND PAINT PEELING PAINT ON WALLS IN KITCHEN , BOTH LUNCH ROOMS ,AND DRY FOOD STORAGE AREA, ON CEILING IN PRE-K ROOM.MUST CLEAN LIGHT SHIELDS IN LUNCH ROOM AND FILTERS AT HOOD OF COOKING EQUIPMENT.MUST REPAIR OR REPLACE DAMAGED WALL BASES IN LUNCH 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN PRE-K ROOM AT 1- COMP SINK,LEAKY FAUCETS AT 4- COMP SINK IN KITCHEN.MUST ADJUST FAUCET HANDLES AT HAND SINK IN 2ND FL. GIRL'S.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER FOR PRE-K REFRIGERATOR.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE ARTICLES OFF OF FLOOR IN PRE-K CLOSET.

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 IN PRE-K CLOSET.

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.