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ASIAN HUMAN SERVICES

2838 W PETERSON AVE, CHICAGO, IL 60659 · Daycare (2 - 6 Years)

4 inspections

  1. License

    0 infractions

  2. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL SPLASH GUARD AROUND THE EXPOSED HAND SINK DUE TO LOCATION IS TOO CLOSE TO THE DRAIN BOARD OF THE 3 COMPT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST READJUST THE FRONT DOOR ENTRANCE THRESHOLD.
  3. License Re-Inspection

    0 infractions

  4. License

    10 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. PROVIDE SOAP AND DISPOSABLE PAPER TOWELS FOR HANDSINK IN KITCHEN.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • 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. SEAL OVER 1/4" GAPS UNDER 2 REAR DOORS AND DOOR TO DAY CARE ROOM. NO PEST CONTROL LOGBOOK ON SITE. MUST PROVIDE.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE. MUST PROVIDE WITH CERTIFICATE POSTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTALL A DRAIN BOARD ABOVE 3 COMPARTMENT SINK IN KITCHEN. PROVIDE COVERS FOR ALL GARBAGE BINS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN BABY CHANGING TABLE IN WOMEN'S WASHROOM AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST PROVIDE SHELVING FOR FURNACE ROOM AND THROUGHOUT PREMISES AS NEEDED. STORE ALL ITEMS 6" OFF FLOOR AND AWAY FROM WALL. REPAIR DAMAGED WALL UNDER WINDOW FACING PARKING LOT IN DAYCARE ROOM 110. SEAL GAP AROUND GREASE TRAP IN KITCHEN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. INSTALL GENTLE SELF CLOSING DEVICE FOR WASHROOMS IN DAYCARE ROOM 110.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. REPAIR LOOSE FAUCET IN 1 COMPARTMENT SINK IN DAYCARE ROOM 110. INSTALL BACK FLOW PREVENTION DEVICE FOR MOP SINK OR REMOVE THREADS. INCREASE WATER TEMPERATURE IN KITCHEN AND STAFF WASHROOMS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • 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. PROVIDE REFRIGERATOR AND METAL STEM THERMOMETERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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. ORGANIZE REAR FURNACE ROOM STORING ITEMS 6" OFF FLOOR AND AWAY FROM WALLS.