Skinner West

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. REPLACE THE CORRODING METAL SOAP DISPENSERS THROUGHOUT THE SCHOOL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE HIGH TEMPERATURE DISH MACHINE DRAIN SPLASHES ON THE FLOOR AFTER THE WASH CYCLE, REPAIR THE DRAINAGE SO THE WATER FLOWS DOWN THE DRAIN. THE HAND SINKS IN THE FOLLOWING AREAS DO NOT TURN ON AND OFF PROPERLY, 3RD GIRLS HANDICAPPED AND REGULAR BATHROOM, A COUPLE OF THE FAUCETS IN THE 2ND FLOOR BATHROOMS DO NOT STOP, REPAIR THE FAULTY SINKS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The walk in cooler has a 48 f ambient air temperature. Cooler tagged held for inspection until repaired or replaced and inspected by the Chicago Department of Public Health.. e-mail a license re-inspection request to [email protected] or [email protected] when you are ready.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. The milk stored in the walk-in cooler has an internal temperature of 48.2-49.1 f. 200 half pints of milk were discarded at this time. The milk delivered during inspection and in the milk reach in coolers is 33-33.6 f internal temperature.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. The serving trays were bring manually washed without a sanitizing rinse at this time. One of the sink compartments was being used to thaw out individual frozen juice cups. The sanitizer was added to the rinse water to make 100 ppm chlorine concentration. Sanitizing strips should be easily accessible at all times.

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. The north trayline table has fallen off, repair the childrens food trayline.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Replace the burned out bulbs in the walk in coolers and freezers.

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. Two out of three metal stem thermometers were 5 to 10 degrees f off, instructed on proper calibration and adjustment of the thermometers.