LEAGUE CHILD DEVELOPMENT CENTER

Recorded violations

• 32

  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. INSTRUCTED TO PAINT RUSTY BOTTOM OF TABLE NEXT TO DISHMACHINE AND PAINT RUSTY MIXER IN KITCHEN.

• 32

  FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN HAND WASH SINK AND UTENSIL STORAGE RACK IN KITCHEN AND OR RELOCATE UTNESILS TO CLEAN, DESIGNATED AREA TO PREVENT CONTAMINATION.

• 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. Use dustless cleaning methods. INSTRUCTED TO CLEAN VENT COVERS IN STAFF AND CHILDRENS TOILET ROOMS/CLASSROOMS, CLEAN DIRTY WALLS IN CHILDRENS TOILET ROOMS, CLEAN WINDOW LEDGES ALONG WALLS IN CLASSROOMS,REMOVE DUST BUILDUP FROM ATTACHED PIPING/BEAMS AT CEILING IN CLASSROOMS, AND CLEAN FOOD SPLATTER AT CEILING IN KITCHEN. INSTRUCTED TO REMOVE CHIPPING PAINT REPAIR WALL SECTION AT DISHMACHINE/THREE COMPARTMENT SINK, AND WALL BASE COVING IN KITCHEN.

• 36

  LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO REPLACE TWO LIGHT BULBS AT VENTILATION HOOD.

• 38

  VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 LEAKS AT HOT WATER HANDLES AT WASHBOWL IN WOMEN TOILET ROOM AND CHILDRENS TOILET ROOM IN CLASSROOMS.

• 41

  PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. INSTRUCTED TO REMOVE UNUSED FOOD EQUIPMENT ITEMS FROM CHEMICAL STORAGE AREA IN KITCHEN. INSTRUCTED TO ELEVATE ALL ITEMS 6INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE.