JOSEPHINUM ACADEMY

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD HANDLERON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE RECEIVED ,HANDLED AND SERVED.ALSO N VALID CITY CERTIFICTAE POSTED ON PREMISES. AT LEAST ONE PERSON ON DUTY IS CERTIFIED DURING ALL TIMES POTENTIALLY HAZARDOUS FOOD IS PREPARED, HANDLED AND SERVED

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SPIDER WEBS AND DEBRIS BEHIND THE COOKIG EQUIPMENT,INSTRUCTED TO CLEAN AND MAINTAIN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK AT FAUCET AT 2 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN AT ALL TIMES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ANY UNNECESSARY CLUTTER MUST BE REMOVED FROM STORAGE AREAS. CORRECT AND MAINTAIN AT ALL TIMES.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL SINGLE SERVICE ARTICLES IN DRY STORAGE AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN CEILING VENT ABOVE PRETZEL UNIT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CLEAN LIGHT SHIELDS IN KITCHEN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER ON SITE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE HOT WATER UNDER CITY PRESSURE. CRITICAL VIOLATION 7-38-030

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL SINGLE SERVICE ARTICLES IN DRY STORAGE AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CLEAN LIGHT SHIELDS IN KITCHEN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE KITCHEN EXHAUST FILTERS ARE DUSTY AND DIRTY, CLEAN THE HOOD FILTERS. THE PLYWOOD THE MILK DISPLAY COOLER RESTS ON IS WATER DAMAGED AND MILDEWED, REPLACE THE UNSANITARY WOOD.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE 1ST FLOOR BATHROOMS AND MOP CLOSETS HAVE SOME MINOR LEAKS, REPAIR PLUMBING.

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 INCREASE HOT WATER PRESSURE IN GIRLS 1ST FLOOR BATHROOM

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. WORKING THERMOMETERS NEEDED INSIDE ALL FOOD COOLER

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.FLOOR BENEATH 2 COMP/SPRAYER SINK IS DIRTY,CLEAN FLOORS IN DETAIL.

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.THERMOMETER IS NEEDED INSIDE FOOD COOLER.

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.MUST CLEAN,ORGANIZE BOILER ROOM,REMOVE ALL CLUTTER DUE TO POTENTIAL PEST HARBORAGE.