SACRED HEART SCHOOL 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: OUTER OPENINGS NOT PROTECTED. FRONT DOORS NOT TIGHT-FITTING AT LOWER LEFT CENTER AREA, GAP LARGER THAN 1/4 INCH NOTED, REAR EXIT DOORS BY KITCHEN HAVE A LARGE GAP AT THE CENTER GREATER THAN 1/4 INCH, REAR OUTER EXIT DOOR FROM DINING HALL HAS A GAP OF GREATER THAN I INCH. ALL DOORS LEADING OUTSIDE MUST BE TIGHT-FITTING AT THE BOTTOMS AND SIDES TO PREVENT RODENT ENTRY, MUST REPAIR. EVIDENCE OF DROPPINGS NOTED ON PREMISES, 10 DROPPINGS OBSERVED ON FLOOR BEHIND CRATES ON FLOOR ON WEST SIDE OF STAGE IN DINING ROOM. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, AND SEAL ANY CRACKS OR OPENINGS FOUND IN FLOORS, WALLS, AND CEILINGS. 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 INTERIORS OF MILK COOLER AND REACH-IN COOLER IN HALLWAY BEHIND KITCHEN. REMOVE CONTACT PAPER FROM SHELVES AND PAINT SURFACE IF RUSTY.

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 THE FOLLOWING: INTERIORS OF OVENS IN KITCHEN, AND SHELVES UNDERNEATH BAR IN REAR OF DINING HALL

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: FLOORS NEED DETAIL CLEANING BEHIND DEEP FREEZER, REACH-IN COOLER, MILK COOLER IN REAR HALLWAY, LOT'S OF DIRT, DUST AND DEBRIS NOTED.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL EQUIPMENT AND ARTICLES INSIDE STORAGE CLOSET IN KITCHEN MUST BE STORED ELEVATED 6 INCHES OFF 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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.