IT TAKES A VILLAGE AT RIVER CITY Fails Health Inspection - Chicago Children's services facility

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED 5-1-14 ON REPORT# 1467264 NOT CORRECTED:-36-MUST REPLACE BURNED OUT LIGHT BULBS IN THE DAYCARE KITCHEN. -38- REPLACE THE MISSING FAUCET HANDLE AT THE THIRD SINK FROM THE ENTRANCE IN SECOND FLOOR GIRLS WASHROOM. MUST ALSO PROVIDE HOT RUNNING WATER AT THE LAST TWO WASH BOWLS IN THE BOYS 2ND FLOOR WASHROOM. MUST REPAIR/PROVIDE VENTILATION IN THE 2ND FLOOR BOYS AND GIRLS WASHROOMS AND REMOVE FOUL ODORS.-41- MUST REMOVE ALL UNNECESSARY ITEMS IN EACH STORAGE CLOSET THROUGHOUT PREMISES AND BETTER ORGANIZE REMAINING ITEMS. MUST PROVIDE ADDITIONAL STORAGE SHELVES AND PROPERLY STORE ALL ITEMS 6 INCHES OFF THE FLOOR. NON COMPLIANCE VIOLATION -SERIOUS 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE ALL EXCCESSIVE ICE BUILD-UP IN DEEP FREEZER IN DAY CARE KITCHEN AREA. REMOVE CONTACT PAPER FROM LOCKERS IN ROOM 200.

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: CLEAN THE INTERIORS OF ALL CABINETS, SHELVES AND EXTERIORS OF COOLERS AND FREEZERS IN MAIN KITCHEN AREA, AND COMPUTER TABLE IN CLASSROOM 204

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: CLEAN FLOORS ALONG THE BASES OF THE WALLS UNDERNEATH AIR VENTS IN ACADEMY CLASSROOMS(DIRT, DUST AND DEBRIS).

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: CLEAN AND PAINT WALLS IN ACADEMY: BY CHALK BOARD IN RM 100, WALL NEAR STORAGE LOCKERS IN RM 202, IN DAYCARE: REMOVE CHIPPING PAINT, CLEAN AND PAINT WALLS ROOM 202. CLEAN DUST BUILD-UP FROM EXXHAUST FAN IN EMPLOYEE WASHROOM AND REPLACE ALL STAINED CEILING TILES THROUGHOUT ON DAYCARE SIDE. SEAL ALL LOOSE WALL COVE(BASEBOARDS) IN LAUNDRY ROOM AND MOP SINK CLOSET(RE-PAINT WALL ABOVE MOP SINK).

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: SEE VIOLATION #29.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SEE VIOLATION #29.

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: SEE VIOLATION #29.

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: SEE VIOLATION #29.

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.