FRANCES XAVIER WARDE SCHOOL

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: UNAUTHORIZED PERSONNEL ARE NOT ALLOWED IN THE FOOD PREPARATION AREA IE: PARENTS, VOLUNTEERS AND TEACHERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: ONE HANDSINK IN BOYS WASHROOM ON THE SECOND FLOOR HAS A BROKEN FAUCET HANDLE; REPAIR. (THREE SINKS IN WASHROOM). EXPOSED HANDSINK IN KITCHEN IS LEAKING AT BOTTOM; REPAIR. PARTS ON SITE AND WILL BE REPAIRED TOMORROW PER MANAGER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR IN THE KITCHEN AT ALL TIMES(I.E., BOXES) ALSO MUST DECLUTTER AND BETTER ORGANIZE SCIENCE PREP ROOM CLOSET RM#27B ON THE SECOND FLOOR.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS AT ALL TIMES IN PREP AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND SANITIZE WALL ABOVE 3COMP SINK TO REMOVE FOOD SPLASHES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAKY HOT WATER FAUCET HANDLE AT EXPOSED HANDSINK IN THE KITCHEN AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST STORE PERSONAL UNNECESSARY ITEMS AWAY FROM THE FOOD PREP AREA AT ALL TIMES. PERSONAL ITEMS MUST BE STORED IN LOCKERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEANPLATES/BOWLS MUST BE KEPT DRY & STORED UPSIDE DOWN; UTENSILS STORED WITH HANDLES UP, TO PREVENT CONTAMINATION. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL STOCK/SUPPLIES IN KITCHEN MUST BE STORED ABOVE THE FLOOR, FOR EASY CLEANING/PEST MONITORING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOLLOWING SINKS ARE VERY SLOW-DRAINING: 2-ON THE SOUTH WALL & 1-AT THE TEACHER'S FRONT DESK OF THE 2nd FLOOR SCIENCE ROOM; THE 3-COMP SINK IN THE 1st FLOOR KITCHEN. INSTRUCTED TO FIX & MAINTAIN. THE DRINKING FOUNTAINS ON THE 2-3rd FLOOR BATHROOMS HAVE VERY LOW WATER PRESSURE. 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. NOTED 3-COMP SINK IN MAIN KITCHEN NOT ADEQUATELY DRAINING (DRAINING VERY SLOWLY ON ALL 3-SINK DRAINS). MUST CLEAN & MAINTAIN.

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. ANY STUFF/ARTICLES/EQUIPMENT STORED IN ALL CLOSETS OF THE CAFETERIA, UNDER SINKS & CLOSETS OF MOST CLASSROOMS MUST BE ELVATED OFF THE FLOOR. MUST CLEAN FLOORS ALONG WALLBASES IN MOST STORAGE ROOMS OF CAFETERIA & CLASSROOMS ALSO.

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. WALL SECTION OF A STORAGE ROOM AT THE EAST SIDE OF THE CAFETERIA MUST BE FIXED-IN POOR REPAIR.

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. ANY CLUTTER/UNNECESSARY ARTICLES AT THE "ART" & SCIENCE" STORAGE ROOMS MUST BE REMOVED/BETTER ORGANIZED, TO PREVENT PEST HARBORAGE.

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. Most cabinets under sinks in several classrooms must be kept tidy/clean.

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. Floors under dry storage shelves at first floor storage room & some classrooms at same level, must be kept clean, with stuff/stock elevated off the floor for easy access to cleaning.

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. Some bathroom sink faucets have loose knobs (one at first floor boys room & in 2 bathrooms inside classrooms), must fix.