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Schneider Senior Apartment

October 4, 2011 · Pass

😇clean

official resultPass
resultPass
inspection typeCanvass
failed findings7
critical findings0

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Failed findings

Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR DAMAGED HANDLES ON CABINETS IN KITCHEN,AND SOME CHAIRS IN DINING WITH OPENINGS ON COVERS. PROVIDE WASTE BASKET IN KITCHEN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON THE FOLLOWINGS:CABINETS IN KITCHEN UNDER COUNTERS,3 COMP.SINK,EXPOSE HAND WASH SINK, INSIDE MICROWAVE OVEN, AND TOILET BOWL IN BOYS RESTROOM.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN KITCHEN,DINING,COMPACTOR ROOM ALONG WALLS,AND IN DRY STORAGE CLOSET. MUST ELEVATE PRODUCTS AND CLEAN UTENSILS 6" OFF FLOORS,AT ALL TIMES.
code 34
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: 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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSIDE COOLER.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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. ORGANIZE CLUTTER IN KITCHEN.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. OBSERVED FOODSERVICE STAFFS HAANDLING FOODS WITHOUT HAIR RESTRAINT,INSTRUCTED TO HAVE HAIR RESTRAINT ON WHILE FOOD IS HANDLED,AT ALL TIMES.
code 42
Only Authorized Personnel In The Food-Prep Area

Inspector note: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. ONLY FOODSERVICE EMPLOYEES ALLOWED IN FOOD PREP KITCHEN WHEN FOODS ARE BEING HANDLED.
code 44

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.