EAST SIDE ACADEMY OF EARLY LEARNING INC Fails Health Inspection - Chicago Daycare (2 - 6 years)

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. FOUND 10 MICE DROPPINGS IN REAR STORAGE CLOSET ACROSS FROM BOYS TOILET ROOM, 15 SMALL FLIES IN KITCHEN AREA AND REAR KITCHEN DOOR NOT RODENT/INSECT PROOFED-1/4" OPENING UNDER DOOR. INSTRUCTED TO REMOVE MICE DROPPINGS, ELIMINATE SMALL FLIES AND MAKE REAR DOOR TIGHT FITTED AT BOTTOM. MUST CLEAN/SANITIZE ALL AFFECTED AREAS AND RECOMMENDED CALLING PEST CONTROL FOR SERVICES BEING THAT PREMISES ARE SERVICED EVERY OTHER MONTH. CITATION #64203-17 ISSUED.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* 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. FOUND NO CURRENT/ORIGINAL CITY OF CHICAGO CERTIFICATE OR MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. DAIRY, CHICKEN,ETC.) INSTRUCTED TO HAVE BOTH ON SITE AT ALL TIMES. CITATION #64203-17 ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

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 RECAULK AROUND WASH BOWLS IN CHILDREN AND STAFF TOILET ROOMS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

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. MUST DETAIL CLEAN AND MAINTAIN RUBBER GASKETS ON COOLER DOORS, REACH IN FREEZER-REMOVE ICE BUILD UP, INTERIOR OF COOKING EQUIPMENT, PREP TABLES AND CABINETS IN KITCHEN AND CUBBIES THROUGHOUT.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

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 DETAIL CLEAN FLOORS IN ALL STORAGE AND CLOSET AREAS, IN ALL CORNERS AND UNDER AROUND ALL HEAVY EQUIPMENT. MUST SEAL HOLE IN FLOOR BY WATER FOUNTAIN IN AFTER SCHOOL PROGRAM AND SEAL ALL CRACKS IN FLOOR IN KITCHEN, CLASS ROOMS AND STORAGE AREAS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

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. MUST SEAL ALL HOLES OBSERVED IN WALLS, WALLBASE, AROUND PIPES ETC. HOLES IN WALL BEHIND COOLER IN KITCHEN, HOLES IN WALL BY KITCHEN DOOR, HOLES AROUND PIPES IN WALLS IN KITHCHEN BY SINKS AND GREASE RECEPTOR, HOLES SEEN IN WALL OF HOT WATER TANK CLOSET IN KITCHEN. REPLACE ALL WATER STAINED CEILING TILES IN KITCHEN AND CLASSROOMS WHERE NEEDED. SEAL AROUND ALL PIPES/CONDUITS THROUGHOUT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX LEAK COMING FROM BASE OF THE FAUCET ON THE 3-COMP. SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE THE WEEDS FROM SIDE OF BUILDING. MUST REMOVE ANY UNNECESSARY ITEMS AND ORGANIZE ALL OTHER IN ALL STORAGE CLOSETS TO ELIMINATE POSSIBLE HARBORING SITES FOR PESTS AND IN ORDER FOR PEST CONTROL TO SERVICE THE AREA BETTER. *ANY OPENINGS FOUND IN WALLS OR FLOORS OR ANY PEST ACTIVITY FOUND ONCE STORAGE CLOSETS HAVE BEEN CLEANED/ORGANIZED MUST BE BROUGHT INTO COMPLIANCE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE THE WEEDS FROM SIDE OF BUILDING. MUST REMOVE ANY UNNECESSARY ITEMS AND ORGANIZE ALL OTHER IN ALL STORAGE CLOSETS TO ELIMINATE POSSIBLE HARBORING SITES FOR PESTS AND IN ORDER FOR PEST CONTROL TO SERVICE THE AREA BETTER. *ANY OPENINGS FOUND IN WALLS OR FLOORS OR ANY PEST ACTIVITY FOUND ONCE STORAGE CLOSETS HAVE BEEN CLEANED/ORGANIZED MUST BE BROUGHT INTO COMPLIANCE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.