All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON FOOD ITEMS IN STORAGE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//NEED LIDES ON ALL GARBAGE CANS WHEN NOT IN USE IN PREP AREA. 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.//MUST STORE ALL THERMOMETER IN CLEAN CONTAINER (LIDS FOR HOLDER POSIBLE CROSS CONTAMINATION). All utensils shall be thoroughly cleaned and sanitized after each usage.//SOME SHELVES IN COOLERS & MEAT SLICER NEED CLEANING. 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.//OBSERVED LEAKING WATER FROM PIPE UNDER DISHWASHING MACHINE LEADING FROM WATER BOOSTER./NEED GREASE TRAP FOR 3COMP. SINK & DISHWASHING MACHINE IN KITCHEN AREA.
WATER LEAKS OBSERVED ON THE FAUCET BASE OF THE 2-COMP PREP SINK IN KITCHEN & AT A PIPE UNDER MIDDLE HANDSINK IN GIRL'S BATHROOM (FIRST FLOOR-EAST SIDE), MUST FIX. 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. ANY UNNECESSARY ARTICLES/CLUTTER IN CABINETS, WINDOW SILLS, ON THE FLOOR OF CLASSROOMS #212, #203, #103 MUST BE REMOVED/MINIMIZED, TO PREVENT PEST HARBORAGE. IF NEEDED, THEY SHOULD ALL BE ELEVATED OFF THE FLOOR & AWAY FROM THE WALLS. STORAGE CABINETS BEHIND THE SERVING LINE MUST BE FOR FOOD/FOOD RELATED PRODUCTS ONLY-NO SCHOOL SUPPLIES. 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. INTERIOR OF MICROWAVE IN TEACHERS LOUNGE MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
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