SHERIDAN M. MAGNET Passes Health Inspection - Chicago School

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO DEFROST CHEST FREEZERS TO REMOVE ICE BUILD-UP. INSTRUCTED TO PAINT RUSTY RACKS INSIDE REFRIGERATION UNITS. INSTRUCTED TO INSTALL SHELVES INSIDE STORAGE CLOSETS IN CLASSROOMS. INSTRUCTED TO REMOVE MILK CRATES FROM BEING USED AS BOOK STORAGE CASES IN ROOM 306.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPAIR AND OR REPLACE CRACKED FLOOR TILES AROUND THREE COMPARTMENT SINK IN KITCHEN. INSTRUCTED TO CLEAN FLOORS IN STORAGE CLOSETS IN CLASSROOMS. INSTRUCTED TO REPAIR FLOOR SECTIONS AT WATER FOUNTAINS ON 2ND FLOOR.

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: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN FOOD SPILLS AT CEILING AND WALL IN LUNCH ROOM AND REMOVE DUST FROM WALL AND CEILING VENTS ON 3RD FLOOR, TOILET ROOMS, AND KITCHEN. INSTRUCTED TO REPAIR WALL AND CEILING SECTIONS WITH CHIPPING PAINT AT LUNCH ROOM DINING AREA, REPAIR WALL BASE COVING IN LUNCH ROOMS, SEAL OPENINGS AT WALL IN LUNCH ROOM, KITCHEN AROUND HAND WASH SINK,THREE COMPARTMENT SINK, STRORAGE ROOMS IN 206/207,AND UTILITY SINK CLOSET.

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: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE LIGHT SHIELDS WITH END CAPS ABOVE DRY FOOD STROAGE ROOM IN BASEMENT. INSTRUCTED TO REPLACE CRACKED LIGHT SHIELD AND CLEAN LIGHT SHIELDS IN KITCHEN/LUNCH ROOM. INSTRUCTED TO PROVIDE LIGHT IN UTILITY SINK CLOSET ON 1ST. FLOOR.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO PROVIDE VENTILATION IN BOYS 2ND FLOOR TOILET ROOM. INSTRUCTED TO PROVIDE SELF CLOSING DEVICES AT STAFF TOILET ROOM DOORS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTRUCTED TO PROVIDE VENTILATION IN BOYS 2ND FLOOR TOILET ROOM. INSTRUCTED TO PROVIDE SELF CLOSING DEVICES AT STAFF TOILET ROOM DOORS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.