ST GENEVIEVE SCHOOL 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 SEAL OPENINGS/GAPS BETWEEN COUNTER TOP AND WALLS IN THE KITCHEN AND IN BOYS WASHROOM oN 3RD FLOOR. ----- MUST REMOVE ALUMINUM LINER ON RUSTY METAL RACKS, CLEAN, REPAINT OR REPLACE RACKS INSIDE 4 DOOR REACH-IN COOLER.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR OF MICROWAVE OVEN IN TEACHER'S LOUNGE AND FREEZER NEXT ROOM AND EXTERIOR SURFACE OF COOKING STOVE WITH DUST BUILD-UP IN THE PREP AREA.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT, DINING AREA, HALLWAYS, BOILER ROOM, BOYS WASHROOM IN THE BASEMENT (WITH STRONG URINE ODOR).

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/REPAINT WALLS IN PREP AREA NEXT TO EXPOSED HAND SINK AND MOP SINK. MUST REPLACE HEAVY WATER STAINED CEILING TILES ABOVE LADIES WASHROOM ON 3RD FLOOR AND REMOVE PEELING PAINT ON CEILING ABOVE LANDING (2ND FLOOR LEADING TO 3RD FLOOR) AND INSIDE STORAGE ROOM NEXT TO DINING AREA.

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.

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/REPAINT WALLS IN PREP AREA NEXT TO EXPOSED HAND SINK AND MOP SINK. MUST REPLACE HEAVY WATER STAINED CEILING TILES ABOVE LADIES WASHROOM ON 3RD FLOOR AND REMOVE PEELING PAINT ON CEILING ABOVE LANDING (2ND FLOOR LEADING TO 3RD FLOOR) AND INSIDE STORAGE ROOM NEXT TO DINING AREA.

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.