ST. THOMAS OF CANTERBURY PARISH

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND A BLACK MOLD-LIKE SUBSTANCE AROUND THE RUBBER GASKETS ATTACHED TO THE MILK COOLER. INSTRUCTED TO DETAIL CLEAN REFRIGERATION GASKETS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE WINDOWSILL'S IN THE CAFETERIA ARE SOILED WITH BUGS, DUST & COBWEBS, AND TOP SOIL. INSTRUCTED TO DETAIL CLEAN THE WINDOWSILLS AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DUST AND COBWEBS ON THE WALL AND CEILING ABOVE THE EXPOSED HAND SINK IN THE KITCHEN AND WALLS AND CEILINGS OF THE WOMEN'S WASHROOM IN THE CAFETERIA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL 3 PREP TABLES IN THE MIDDLE OF THE KITCHEN ARE CLUTTERED WITH PAPERWORK. INSRTUCTED TO RE-ORGANZIE PAPERWORK AND PROVIDE ADEQUATE PREP TABLES FOR FOOD PREPARATION- MAINTAIN CLEAN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DUST BUILD-UP ON PIPE ABOVE DINING TABLES AND A PORTABLE LARGE FAN.INSTRUCTED TO CLEAN AND MAINTAIN BUILD-UP GRIMES ON EXTERIOR AND INTERIOR OF THE REACH-IN COOLER,INCLUDED RUBBER GASKET,INSTRUCTED TO CLEAN AND MAINTAIN. WALL DEBRIS ON SHELVES UNDER THE STAIR CASE,NEED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL DEBRIS ON WALL LEDGE ABOVE THE THREE COMPARTMENT SINK,SOUTH WEST CORNER,ALSO AT SAME ON CEILING HOLES AROUND PIPE,INSTRUCTED TO REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND HOT WATER HANDLE AT WASH BOWL BY THE URINAL NO MAINTAINING 15 SECOND OF WATER FLOW AT BOYS WASHROOM.INSTRUCTED TO REPAIR Each lavatory shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. Any self-closing, slow closing, or metering faucet used shall be designed to provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Steam-mixing valves are prohibited.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REACH-IN COOLER WERE MILK IS STORED MAINTAIN AIR TEMP OF 50.5F TO 51.7F.INSTRUCTED UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND A CASE OF LOW FAT MILK AT TEMP OF47.4F TO 48.6F STORED INSIDE THE REACH-IN COOLER.MILK MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED.POUND OVER 30-8ozEACH VALUE 15 CRITICAL VIOLATION:7-38-005(A)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DUST BUILD-UP ON PIPE ABOVE DINING TABLES AND A PORTABLE LARGE FAN.INSTRUCTED TO CLEAN AND MAINTAIN BUILD-UP GRIMES ON EXTERIOR AND INTERIOR OF THE REACH-IN COOLER,INCLUDED RUBBER GASKET,INSTRUCTED TO CLEAN AND MAINTAIN. WALL DEBRIS ON SHELVES UNDER THE STAIR CASE,NEED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL DEBRIS ON WALL LEDGE ABOVE THE THREE COMPARTMENT SINK,SOUTH WEST CORNER,ALSO AT SAME ON CEILING HOLES AROUND PIPE,INSTRUCTED TO REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND HOT WATER HANDLE AT WASH BOWL BY THE URINAL NO MAINTAINING 15 SECOND OF WATER FLOW AT BOYS WASHROOM.INSTRUCTED TO REPAIR Each lavatory shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. Any self-closing, slow closing, or metering faucet used shall be designed to provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Steam-mixing valves are prohibited.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: STEM THERMOMETERS ARE NOT CALIBRATED,UNABLE TO RECORD PROPER FOOD TEMPERATURE.INSTRUCTED TO CALIBRATE SAID THERMOMETERS OR REPLACE THEM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD DEBRIS ON WALLS BEHIND AND AROUND ALL SINKS IN PREP AREA. MUST CLEAN WALLS AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: GIRLS WASHROOM LEFT SIDE HANDWASH BOWL HOT WATER PRESSURE LOW. MUST REPAIR AND MAINTAIN SINK.

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. OBSERVED FOOD STAINS ON EXTERIOR OF ALL SINKS AND COOLERS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EXTERIOR OF ALL UNCLEAN EQUIPMENT.

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. GIRLS WASHROOM COLD WATER TURNED OFF AT LEFT SIDE SINK. MUST REPAIR AND MAINTAIN SINK.

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. METAL STEM THERMOMETER NOT CALIBRATED. MUST CALIBRATE AND MAINTAIN THERMOMETER.

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 LIDS ON ALL GARBAGE CANS IN PREP AREA.

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 COOLER NEED CLEANING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST HAVE GAS STOVE IN KITCHEN COMPLETELY UNDER HOOD.