INTERCULTURAL MONTESSORI LANGUAGE SCHOOL

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE ON SITE DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO PERSON IN CHARGE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. MUST HAVE A PERSON IN CHARGE ON SITE AT ALL TIMES WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS PROVIDED FOR HIGH TEMPERATURE DISH MACHINE. MUST PROVIDE ON SITE AT ALL TIMES TO MEASURE THE UTENSIL SURFACE TEMPERATURE INSIDE HIGH TEMPERATURE DISH MACHINE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: COUNTER TOP AT WITH WATER DAMAGE IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A SPLASH GUARD ON THE 2-COMP SINK, BETWEEN THE DISH WASHING AND HAND WASHING COMPARTMENTS OF THE SINK.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNED OUT LIGHTS IN DRY STORAGE ROOM OFF KITCHEN.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. No children allowed,

FOOD HANDLER REQUIREMENTS MET - Comments: Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL SINGLE SERVICE UTENSILS IN EVERY CLASSROOM AND IN THE KITCHEN MUST BE PROPERLY STORED INVERTED(HANDLES UP OR OUT) IN CLEAN CONTAINERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE ALL EXCESSIVE ICE BUILD-UP INSIDE ALL FREEEZER COMPARTMENTS IN ALL CLASSROOM REFRIGERATORS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR IN ELECTRICAL CLOSET.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR/SEAL ALL HOLES IN WALLS IN CLASSROMS. REPAIR AND SEAL SECTIONS OF BRICK WALL IN CLASSROOM WHERE RESIDUE IS PRESENT. REMOVE CHIPPING PAINT FROM WALLS, ABOVE 2 COMPARTMENT SINK IN KITCHEN AREA AND IN ROOM 1000 CRANES CLASSROOM UNDERNEATH FIRST AID KIT, AND RE-PAINT SURFACES. CLEAN WALLS SURROUNDING MOP SINK IN HOUSE KEEPING CLOSET.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: CONTINUED NON COMPLIANCE. HIGH TEMP DISH MACHINE NOT REACHING 180 DEGREES F DURING THE FINAL RINSE CYCLE. DISH MACHINE MUST REACH 180 DEGREES F DURING THE FINAL RINSE CYCLE TO PROPERLY SANITIZE MULTI USE ITEMS. CRITICAL VIOLATION 7-38-030