FIRST START CHILDCARE ACADEMY

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. REPLACE STAINED CEILING TILES IN ALL AREAS. REPLACE MISSING CEILING TILE NEAR REAR DOOR. WALL NEED REPAIR ABOVE 3-COMP SINK. SEAL OPENING AROUND PIPE FITTING UNDER SINK IN STAFF WASHROOM (WEST).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REMOVE PLUMBERS PUTTY AROUND DRAIN INSIDE 3-COMP SINK.

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. ORGANIZE REAR STORAGE AREAS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO FOOD SANITATION MANAGER CERTIFICATE. PROVIDE ORIGINAL CHICAGO FOOD SANITATION CERTIFICATE OR PROOF OF ENROLLMENT IN COURSE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. PROVIDE ADEQUATE REFRIGERATION AND HOT HOLDING UNITS. HOT FOOD MUST MAINTAIN 140F OR ABOVE, COLD FOOD 40F OR BELOW.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. INSTALL UTILITY SINK WITH HOT AND COLD RUNNING WATER AND BACKFLOW DEVICE FOR PROPER WASTE WATER DISPOSAL.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. WASHROOMS IN POOR REPAIR. PROPERLY INSTALL TOILETS AND WASHBOWLS IN ALL WASHROOMS. PROVIDE HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS AT SINKS. TOILETS MUST FLUSH PROPERLY.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN PREP AREA

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FRONT AND REAR DOORS NOT RODENT PROOFED. 1/2" GAP ON BOTTOM OF DOORS. SEAL ALL OUTER OPENINGS ON DOORS (NO DAYLIGHT VISIBLE). NO PEST CONTROL LOG BOOK AVAILABLE. PREMISES MUST BE SERVICED BY A LICENSED EXTERMINATOR. LOG BOOK MUST INCLUDE COPY OF PEST CONTROL LICENSE, MSDS SHEETS OF CHEMICALS USED AND MAP OF TREATED AREAS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO FOOD SANITATION MANAGER CERTIFICATE. PROVIDE ORIGINAL CHICAGO FOOD SANITATION CERTIFICATE OR PROOF OF ENROLLMENT IN COURSE.

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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. REMOVE STANDING WATER IN BASEMENT. SEAL OPENINGS AROUND ALL FLOOR DRAINS.

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. REPLACE MISSING COVING ALONG WALLS IN ALL AREAS. SEAL ALL OPENINGS AROUND PIPE FITTINGS UNDER ALL SINKS, AROUND ELETRICAL OUTLETS, ETC. REPLACE MISSING CEILING TILES IN ALL AREAS.

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. INSTALL VENTILATION IN ALL WASHROOMS. 3-COMP SINK MUST BE OF SUFFICIENT SIZE TO SUBMERGE LARGEST FOOD EQUIPMENT/UTENSIL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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. PROVIDE THERMOMETERS IN ALL COOLERS.

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. REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN ALL AREAS.