ST. MATTHIAS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: BROKEN FLOOR TILE IN KITCHEN AREA, INSTRUCTED TO REPAIR,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LOW HOT WATER PRESSURE IN BATHROOM BY GYM, INSTRUCTED TO REPAIR, AND BETTER MAINTAIN,

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER IN BASEMENT STORAGE AREA, INSTRUCTED TO CLEAN AND BETTER ORGANIZE,

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: UN AUTHORIZE PERSONNEL ENTERING INTO KITCHEN AREA, MUST RESTRICT, ONLY AUTHORIZE KITCHEN STAFF CAN ENTER,

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR IN BOILER ROOM ALONG WALL BASE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE WATER ON GROUNDS FROM PIPES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: UNNCESSARY ARTICLES STORED IN PRE-K CLASSROOMS. INSTRUCTED TO REMOVE ALL UNUSED ARTICLES AND ELEVATE SUPPLIES 6 INCHES OFF FLOOR, OUT OF CORNERS AND AWAY FROM WALL.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.//MGMT & I OBSERVED BLACK MOLD IN SIDE ICE MACHINE WERE ICE IS MADE.PLACE HELD FOR INSPECTION TAG ON UNIT INSTRUCTED NOT TO USE UNTIL REINSPECTED BY DEPT OF HEALTH

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.//NEED SPLASH GUARD BETWEEN 2COMP. SINK & EXPOSED HAND BOWL IN PREP AREA/NEED LIDS ON ALL GARBAGE CANS IN FOOD PREP AREA WHEN NOT IN USE

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.//SOME SHELVES IN COOLERS DRRY STORAGE NEED CLEANING IN PREP AREA

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.//MUST INSTALL LIGHT SHIELDS ON LIGHTS IN PREP AREA OVER STOVE & COUNTER TOPS

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.//MUST REPAIR COLD WATER HANDLE ON WASH BOWL IN MEN RESTROOM IN CAFETERIA AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//INSTRUCTED MGMT TO REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES (MULTI-USE UTENSILS (WATER PICTHER,EXT.)

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.//MUST HAVE HAIR RESTRAINTS ON ALL FOOD HANDLERS