PREMIER SCHOLASTIC PRESCHOOLS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT SHELF ABOVE WASHBOWLS IN CHILDREN'S WASHROOM.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN STORAGE SHELVES IN KITCHEN CLOSET, INTERIORS OF KITCHEN CABINETS WHERE NEEDED, AND COOKING STOVE AND GRILL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS ALONG WALL BASES IN BOTH WASHROOMS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL CRACKS AND OPENINGS IN BASEBOARDS THROUGHOUT. RE-PAINT BASEBOARDS AND WHERE NEEDED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN WINDOW SILLS IN ALL CLASSROOMS AND THE INTERIOR OF KITCHEN CABINETS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPAIR BROKEN FLOOR TILES IN THE GREEN AND BLUE BOYS WASHROOM AROUND THE RADIATOR. MUST DETAIL CLEAN FLOORS ALONG WALLS IN CLASSROOMS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL OPENINGS IN WALLS AND CEILINGS IN STORAGE CLOSETS AND IN THE STUDENT COAT ROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE COLD WATER AT THE MOP SINK. MUST ALSO REPAIR LEAKY FAUCET AT THE THREE COMPARTMENT SINK. MUST INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD BETWEEN THE MOP SINK AND THE PREP COUNTER AND REMOVE SHOWER CURTAIN. MUST REPAIR LEAKY TOILET IN THE BOYS WASHROOM NEAR THE PREP KITCHEN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE ALL CLUTTER FROM UNDER BASEMENT STAIRS AND FROM ALL CLASS ROOM STORAGE AREAS AND WHERE NEEDED.

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/COLD RUNNING WATER AND BACKFLOW DEVICE FOR PROPER WASTE WATER DISPOSAL.

* 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. PROVIDE ORIGINAL CHICAGO FOOD SANITATION CERTIFICATE. COPIES NOT ACCEPTABLE.

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. CLEAN INTERIOR AND EXTERIOR OF ALL SINKS, CABINETS, TABLES, EQUIPMENT.

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. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, ETC 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 MECHANICAL VENTILATION IN WASHROOMS.

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 ORGANIZE ALL STORAGE AREAS.