ST. PROCOPIUS SCHOOL Passes Health Inspection - Chicago School

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CAN OPENER WITH RUST ON IT. INSTRUCTED TO REMOVE RUST AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: THERE'S A LEAK AT THE BASE OF THE 3-COMPARTMENT SINK IN THE PREP AREA. -NO HOT RUNNING WATER AND LOW COLD WATER PRESSURE AT THE 1ST WASHBOWL IN THE GIRL'S TOILET ROOM. INSTRUCTED TO FIX ALL PLUMBING AND MAINTAIN GOOD PLUMBING.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS AROUND THE GREASE TRAPS AND IN THE CORNERS WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: DAMAGED LIGHT SHIELD IN THE MAIN PREP AREA. INSTRUCTED TO REPLACE LIGHT SHIELD AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: DAMAGED LIGHT SHIELD IN THE MAIN PREP AREA. INSTRUCTED TO REPLACE LIGHT SHIELD AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.