LOVING TOUCH DAYCARE PROVIDERS

Recorded violations

• 33

  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. INSTRUCTED TO CLEAN AND MAINTAIN STORAGE CABINETS WITH DRIED FOOD DEBRIS AND DUST IN THE KITCHEN.

• 34

  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. NOTED DUST AND DEBRIS ON FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT ESPECIALLY IN THE KITCHEN AREA UNDER AND AROUND COOLERS, FREEZER AND COOKING EQUIPMENT, ALSO FLOORS IN LAUNDRY ROOM (REAR), STORAGE ROOMS (FRONT AND REAR), AND IN METER CLOSET. STORAGE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

• 35

  WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN OR REPLACE FILTER WITH GREASE AND DUST BUILD-UP IN HOOD/EXHAUST (KITCHEN AREA).------ MUST REPLACE WATER STAINED CEILING TILES ABOVE CLASSROOMS. ---- MUST SEAL HOLES ON CEILIN AROUND PIPE IN METER ROOM (FRONT CLOSET).

• 38

  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. INSTRUCTED TO REPAIR SLOW DRAINING 3 COMPARTMENT SINK IN THE KITCHEN.

• 41

  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. INSTRUCTED MANAGER TO CLEAN AND REORGANIZE STORAGE ROOMS (FRONT AND REAR), KITCHEN AND LAUNDRY ROOM. ITEMS MUST BE STORED OFF THE FLOOR. MUST REMOVE ALL UNNECESSARY ARTICLES STORED AND IN REAR OUTSIDE AREA WITH LITTER/CLUTTER TO PREVENT RODENT AND INSECT HARBORAGE.