PINK'S CHILD CARE ACADEMY

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SPLASH GUARD NEEDED BETWEEN HANDSINK AND DRYING AREA OF THE 3 COMP. SINK MAIN KITCHEN. NEED TO SEAL ALL RAW WOOD BEING USED AS WALL COVING IN THE RESTROOMS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE #10 CANOPENER MAIN KITCHEN CLEAN INSIDE CABINETS BETWEEN RESTROOM CLEAN #10 CAN HOLDER AND DUSTY FILTER OVER COOKING TOP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR IN THE FOLLOWING AREAS BASEMENT REMOVE STANDING WATER. KITCHEN UNDER AND BEHIND STORAGE AND EQUIPMENT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE BURNT OUT LIGHT BULBS IN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: ADULT RESTROOM SINK LEAKING WHEN HOT WATER IS TURNED ON NEED TO REPAIR, ALSO CHILDERN SINK DRAIN RUNNING SLOW NEED TO REPAIR NEED TO REPAIR LEAKING NOZZLE AT 3 COMP. SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER IN THE BASEMENT STORAGE AREA NEED TO ORGANIZE AND REMOVE ITEMS NOT BEING USED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SPLASH GUARD NEEDED BETWEEN HAND SINK AND DRYING AREA OF THE 3 COMPARTMENT SINK MAIN KITCHEN. NEED TO SEAL ALL RAW WOOD BEING USED AS WALL COVING IN THE RESTROOMS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE #10 CAN OPENER MAIN KITCHEN, CLEAN INSIDE CABINETS BETWEEN THE RESTROOMS, CLEAN #10 CAN HOLDING RACK, AND DUSTY FILTERS OVER COOKING STOVE TOP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR IN THE FOLLOWING AREAS BASEMENT REMOVE STANDING WATER, KITCHEN UNDER AND BEHIND STORAGE AND EQUIPMENT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE BURNT OUT LIGHT BULBS IN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: ADULT RESTROOM SINK LEAKING WHEN THE HOT WATER IS TURNED ON NEED TO REPAIR, ALSO CHILDERN SINK DRAIN RUNNING SLOW NEED TO REPAIR. NEED TO REPAIR LEAKING NOZZEL AT 3 COMP SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER IN BASEMENT STORAGE AREA NEED TO ORGANIZE AND REMOVE ITEMS NOT BEING USED.

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.OBSERVED RUSTY/WATER DAMAGED LIGHT COVERON THE CEILING IN THE 3YR OLD CLASSROOM NEED TO REPAIR AND REMOVE RUST.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. 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.OBSERVED LIGHTS OUT IN THE FOLLOWING CLASS ROOMS KINDERGARTEN, 2 OUT, 4YR. OLD 3 OUT, 2YR OLD 2 OUT, AND 3YR. OLD 2 OUT. NEED TO REPLACE ALL BURNT OUT LIGHTS IN THE ABOVE CLASSROOMS.

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.OBSERVED 3 COMP. FACUET LEAKING AT THE BASE WHEN THE WATER IS TURNED ON NEED TO REPAIR/OR REPLACE FACUET.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. COOKING EQUIPMENT, EXTERIOR OF 2 DOOR REFRIGERATOR, AND STOVE TOP, AND SIDES OF REACH IN COOLER ALL IN NEED OF CLEANING TO REMOVE ALL BUILD UP AND SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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 IN PREP AREA IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP AND SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. WALLS IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. STAFF TOILET ROOM DOOR IN NEED OF SELF CLOSING DEVICE. MUST IN STALL AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. FAUCET IN CHILDRENS BATHROOM IN NEED OF REPAIR, LEAKS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ANY UNNECESSARY CLUTTER IN BASEMENT IN NEED OF REMOVAL OR ORGANIZING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. ELEVATE ALL SINGLE SERVICE ARTICLES, CUPS, SPOONS, FORKS, ETC OFF FLOOR IN BASEMENT STORAGE. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN BASEMENT LAUNDRY, STORAGE AND UTILITY ROOMS.

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 IN WALLS AND CEILINGS IN KITCHEN, AROUND PIPE FITTINGS UNDER 3-COMP SINK, AROUND UTILITY SINK FAUCET AND LIGHT SWITCH IN BASEMENT WASHROOM AND LAUNDRY ROOM, ALONG BASEBOARDS IN CLASSROOM AND KITCHEN AREAS. SEAL LOOSE BASEBOARDS IN CHILDREN WASHROOM AND REPLACE MISSING BASEBOARDS IN BASEMENT LAUNDRY ROOM. REPLACE MISSING OUTLET COVER ON SOUTH WALL IN CLASSROOM. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, BASEBOARDS, ETC IN ALL AREAS. WALLS NEED CLEANING AND PAINTING IN KITCHEN. REPAIR WALLS IN KITCHEN AND CHILDREN WASHROOM (PEELING PAINT). CLEAN WALL VENT ABOVE UTILITY CLOSET (DUST BUILDUP).

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. REMOVE UNUSED EQUIPMENT AND UNNECESSARY ARTICLES OUTSIDE REAR DOOR. REMOVE SYRUP, VINEGAR, AND ACCENT SEASONING AWAY FROM LIGHTER FLUID AND LOGS IN STORAGE CABINET. REMOVE STANDING WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ORGANIZE ALL STORAGE AREAS TO PREVENT PEST HARBORAGE.