The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS IN THE STORAGE ROOMS ARE DIRTY WITH MOUSE DROPPINGS AND THE STORAGE SHELVES ARE 1'-2' OFF OF THE FLOOR; WASH, RINSE AND SANITIZE THE FLOORS AND RAISE THE SHELVES AT LEAST 6' OFF OF THE FLOOR TO FACILITATE CLEANING. 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. Over 40 mouse droppings were found around and under shelving and baseboards throughout the rear storage room and recreation room service closet. Remove all evidence of pest activity and clean up all areas of possible harborage. The Smithereen pest control logbook has no recent sightings documented. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER WAS PRESENT WHEN THE MEAT BALLS AND NOODLES WERE BEING HELD HOT UPON ENTRY. THE MANAGER WITH THE SANITATION CERTIFICATE SHOWED UP 30 MINUTES LATER. OBTAIN PROOF OF ENOUGH CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS TO COVER YOUR HOURS OF OPERATION. 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 ARE 20 AND 40 F OUT OF CALIBRATION, ONE THERMOMETER WAS DISCARDED AND THE OTHER WAS CALIBRATED BY THE SANITARIAN WITH THE STAFF AT THIS TIME.
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.MUST DECLUTTER AND BETTER ORGANIZE REAR DAYCARE STORAGE ROOM. MUST ELEVATE ITEMS SIX INCHES OFF THE FLOOR AT ALL TIMES. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST REMOVE EXCESS ICE BUILD-UP AT ALL THREE SMALL REFRIGERATORS IN CLASSROOMS.
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