ST BENEDICT HIGH SCHOOL

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND/OR REPAINT CONCRETE FLOOR UNDER COOKING EQUIPMENT WITH GREASE STAIN IN THE MAIN KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH GREASE AND DUST BUILD-UP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO FIX FAUCET AT THE FOLLOWING HAND SINK: STAFF WASHROOM IN SECOND FLOOR, GIRLS WASHROOM SECOND FLOOR, STAFF WASHROOM IN THIRD FLOOR (HIGH SCHOOL), BOYS WASHROOM THIRD FLOOR (HIGH SCHOOL). FAUCET MUST MAINTAIN 15-20 SECONDS RUNNING TIME. MUST FIX OR REPLACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. FOUND 2 EXPOSED HANDSINK (REAR AND FRONT PREP) AND HIGHSCHOOL WASHROOMS NOT PROPERLY MAINTAINED. NO HOT RUNNING WATER. INSTRUCTED TO PROVIDE. SERIOUS CITATION ISSUED 7-38-030

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 DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES OF COOKING EQUIPMENT WITH GREASE BUILD-UP AND DRIED FOOD DEBRIS ACCUMULATION INCLUDING EXTERIOR SURFACES OF 2 GREASE TRAP UNDER 3 COMPARTMENT SINK AND UNDER 2 COMPARTMENT SINK IN THE MAIN KITCHEN.

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/OR REPAINT CONCRETE FLOOR UNDER COOKING EQUIPMENT WITH GREASE STAIN IN THE MAIN KITCHEN.

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 AND MAINTAIN KITCHEN HOOD AND FILTERS WITH GREASE AND DUST BUILD-UP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO FIX FAUCET AT THE FOLLOWING HAND SINK: STAFF WASHROOM IN SECOND FLOOR, GIRLS WASHROOM SECOND FLOOR, STAFF WASHROOM IN THIRD FLOOR (HIGH SCHOOL), BOYS WASHROOM THIRD FLOOR (HIGH SCHOOL). FAUCET MUST MAINTAIN 15-20 SECONDS RUNNING TIME. MUST FIX OR REPLACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.

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.OBSERVED THE FOLLOWING NOT CLEAN WALK-IN COOLER FAN GUARD COVER 2ND FLOOR, AND 1ST. FLOOR ,WATER HOLDING TRAY IN LARGE UP RIGHT HOT HOLDING UNIT AND INTERIOR OF SMALL HOT HOLDING UNITS. INSTRUCTED TO CLEAN ABOVE ITEMS.

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.CLEAN FLOORS UNDER LUNCH ROOM TABLES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.OBSERVED TAGGED UNUSED ICE CREAM MACHINE TOP LOADER STILL NO HOT & COLD WATER ABOVE TO SANITIZE MACHINE (NOT IN SERVICE) INSTRUCTED TO PROVIDE WATER TO TOP OR REMOVE FROM LINE.