LEARN CHARTER SCHOOL

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR IN KITCHEN IN CORNER AREAS AND UNDER THREE COMP SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: BOYS TOILET IN BASEMENT WAS CLOGGED; CORRECTED DURING INSPECTON. CLEAN INTERIOR COMPARTMENT OF THREE COMP SINK IN KITCHEN AND MAINTAIN.

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 CRACK IN WALLBASE OF WASHROOM IN ANNEX BETWEEN TOILET AND SINK. SEAL AREA AROUND BACK OF SINKS IN GIRLS WASHROOM ON THIRD FLOOR WHERE LOOSE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INCREASE WATER PRESSURE AT HANDSINK IN WASHROOM OF ANNEX (TEACHERS LOUNGE). CLEAN INTERIOR OF UTILITY SINK ON THIRD FLOOR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. REPLACE BLOWN BULBS IN KITCHEN WHERE NEEDED.

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. MUST REPAIR CABINET UNDER EXPOSED SINK IN KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; CABINETS UNDERS EXPOSED SINK IN KITCHEN, MOP SINKS AND WASHROOMS HAND WASHING BOWLS.

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. MUST CLEAN FLOORS THRU-OUT KITCHEN, LUNCHROOM AND WASHROOMS.

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. MUST REPAIR LEAK AT EXPOSED SINK PIPES AND FAUCET AT HAND WASHING BOWL IN BASEMENT BOYS WASHROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE UNNECESSARY ARTICLES INSIDE BASEMENT STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OF FLOORS, AWAY FROM WALLS.

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. THE 3RD FLOOR BOYS WASHROOM HAS DAMAGED FLOOR TILES NEXT TO THE HANDSINK WHICH NEED TO BE REPAIRED.

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. THE EXPOSED HANDSINK HAS A LEAK WHICH A PLUMBER REPAIRED AT THE TIME OF THIS INSPECTION. THE BOY'S TOILET IS OUT OF ORDER IN THE BASEMENT AND WAS RODDED OUT AT THIS TIME.

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. THE METAL-STEM THERMOMETERS NEED TO BE TAKEN OUT AND USED DAILY TO MONITOR FOOD TEMPERATURES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: THE WIPING CLOTHS NEED TO BE STORED IN SANITIZING SOLUTION IN BETWEEN USE.