ST. MARY OF THE ANGELS 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. WE(ENGINEER AND I_ OBSERVED MAIN ENTRANCE DOOR(EAST SIDE BY THE KITCHEN)WITH A GAP OF 1/4 TO 1" AT BOTTOM AND BETWEEN DOOR. MICE DROPPINGS(5) INSIDE THE FURNACE ROOM; WHICH IS LOCATED INSIDE THE KITCHEN.,ALSO NORTH DOOR BOTTOM WITH A 1/GAP.INSTRUCTED TO RODENT/INSECT PROOF DOORS. REMOVE DROPPINGS,CLEAN AND MAINTAIN AREA MENTIONED 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: BOYS WASHROOM AT FIRST FLOOR (WEST END OF THE BUILDING)NO HOT WATER PROVIDED AT METERED WASHBOWL(ONE WASH BOWL AT THAT WASHROOM),PRESENT WATER TEMPERATURE AT 59.5F. ALSO BOYS WASHROOM AT BASEMENT BY THE KITCHEN NO HOT WATER PROVIDED AT METERED BOTH WASH BOWLS,PRESENT TEMPERATURE OF 67.2F AND 67.5F. WARM OR TEMPERED WATER IS DEFINED AS A MINIMUM 85F BY THE INTERNATIONAL PLUMBING CODE SERIOUS VIOLATION:7-38-030

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ON PREMISES(KITCHEN) IS INSTALLED A HOME DISH MACHINE IS USED ONLY ON SPECIAL EVENTS,HOWEVER NO ONE KNOWS IF IS LOW TEM OR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE ON PREMISES A COOMERCIAL UNIT OR REMOVE FROM PREMISES PRESENT UNIT. ALSO A FOUR ELECTICAL STOVE ON PREMISES WHICH IS USED ON SPECIAL EVENTS,INSTRUCTED TO PROVIDE VENTILATION /HOOD OR REMOVE FROM PREMISES UNIT.

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: DUST BUILD-UP BETWEEN THE BARS OF THE EAST RADIATOR IN THE LUNCH ROOM,INSTRUCTED TO CLEAN AND MAINTAIN

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: DEBRIS ON FLOORS IN PREP AREA BEHIND THE TWO DOOR REACH-IN COOLER, BEHIND THE BAR COUNTER LOCATED AT LUNCH ROOM. REMOVE DEAD ROACHES FROM FLOOR AND GLUE BOARDS(KITCHEN AND LUNCH ROOM).

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: DEBRIS ON FLOORS IN PREP AREA BEHIND THE TWO DOOR REACH-IN COOLER, BEHIND THE BAR COUNTER LOCATED AT LUNCH ROOM. REMOVE DEAD ROACHES FROM FLOOR AND GLUE BOARDS(KITCHEN AND LUNCH ROOM).

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.