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Food Safety Report: Cameron Elementary, 1234 N Monticello, Chicago, Il, USA.
3 weeks ago •source chicago.gov • business
Chicago, 60651 Illinois, United States
Report date: Feb 3, 202610. Adequate handwashing sinks properly supplied and accessible
- comments: observed no hot running water at the handwashing sink next to the kitchen 3-compartment sink and at the handwashing sink located at the south-end food serving line water temperature ranging from (72. 3f-74. 1f) and inside the washroom located inside the eat-in- pre-k classroom 013 water temperature at 55. 6f at this time of inspection. Instructed management handwashing sinks water temperature must be provided of at least 100 f through a mixing valve or combination faucet. Instructed management to repair and maintain as required. Priority violation 7-38-030(c).
10. Adequate handwashing sinks properly supplied and accessible
- comments: instructed to repair metering faucets at the handwashing sinks in the unisex washroom located in the lower level, directly across the lunchroom. The faucets shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: instructed to defrost interior surfaces of walk-in-freezer with excessive ice build-up in the kitchen prep area and maintain.
51. Plumbing installed; proper backflow devices
- comments: observed water leak at drainpipe underneath the handwashing sink located in the small west serving lunchroom. Instructed to repair plumbing leak and maintain.
55. Physical facilities installed, maintained & clean
- comments: all unused food equipments stored on corner floor in the kitchen prep area must be removed from the premises and all other need items must be elevated from the floor at least 6" inches to facilitate cleaning.
55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain floors with grease and dried food debris accumulation along the walls and in all corners throughout the kitchen prep area especially under and around cooking equipments and maintain.
Source: chicago.gov
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