WESTCOTT ELEMENTARY SCHOOL Passes Health Inspection - Chicago School

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN CAN OPENER IN KITCHEN, EXTERIORS OF SOAP DISPENSERS & FAUCETS (RUSTY) IN ALL WASHROOMS WHERE NEEDED.

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: DETAIL CLEAN FLOORS ALONG WALL BASES, IN CORNERS, UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT THROUGHOUT BUILDING WHERE NEEDED. REPLACE MISSING FLOOR TILES IN BOY'S WASHROOM SECOND 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: Inspector Comments: CLEAN WALLS THROUGHOUT WHERE NEEDED. REPLACE ALL BRUSH SWEEPERS THROUGHOUT BUILDING WITH RUBBER SWEEPS TO PREVENT ANY RODENT ENTRY. CLEAN ALL DUSTY CEILING VENTS

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: KITCHEN'S HOT WATER COMES FROM ONE OF THE HOT WATER TANKS LOCATED ON THE 2ND OR 3RD FLOOR IN THE BUILDING WHICH ALSO SUPPLIES HOT WATER TO THE STUDENT WASHROOMS. THE KITCHEN MUST HAVE HOT RUNNING WATER (110-120 DEGREES) AT ALL TIMES WHEN FOOD IS BEING PREPARED, SERVED AND WHEN DISHES ARE WASHED, RINSED AND SANITIZED. IF WATER BECOMES TOO HOT IN THE STUDENT WASHROOMS, MAY HAVE TO INSTALL MIXING VALVES ON THE SINKS(WASHBOWLS HAVE SEPARATE FAUCETS FOR HOT AND COLD WATER). WATER WAS HOT IN KITCHEN AT START OF INVESTIGATION.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: KITCHEN'S HOT WATER COMES FROM ONE OF THE HOT WATER TANKS LOCATED ON THE 2ND OR 3RD FLOOR IN THE BUILDING WHICH ALSO SUPPLIES HOT WATER TO THE STUDENT WASHROOMS. THE KITCHEN MUST HAVE HOT RUNNING WATER (110-120 DEGREES) AT ALL TIMES WHEN FOOD IS BEING PREPARED, SERVED AND WHEN DISHES ARE WASHED, RINSED AND SANITIZED. IF WATER BECOMES TOO HOT IN THE STUDENT WASHROOMS, MAY HAVE TO INSTALL MIXING VALVES ON THE SINKS(WASHBOWLS HAVE SEPARATE FAUCETS FOR HOT AND COLD WATER). WATER WAS HOT IN KITCHEN AT START OF INVESTIGATION.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.