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ROAD TO RIGHTEOUSNESS DAYCARE

4804 W POLK ST, CHICAGO, IL 60644 · Daycare Combo 1586

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License

    12 infractions

    • 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. NOTED EVIDENCE OF BOTH RAT DROPPINGS ABOUT 15, AND EVIDENCE OF MICE DROPPINGS ABOUT 100. REMOVE SAME AND STERLIZE AREAS. NO PEST CONTROL LOG BOOK.PROVIDE SAME TO INCLUDE A CURRENT COMPANY/TECH STATE LICENSE, MAP OF PREMISES WITH ALL BAIT STATIONS INDICATED ON MAP,RECEIPTS. MUST PROVIDE WEATHER STRIP AT ALL DOORS SEPERATING THE CHURCH FROM DAY CARE.
    • 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. PROVIDE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE.
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices. DETAIL CLEAN ALL WASHROOMS REMOVING ALL CONSTRUCTION MATERIALS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT ALL CLEAN MULIT-USE UTENSILS.
    • 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. RUSTY SURFACES AND CONTACT PAPER ON SURFACES, REMOVE ALL CONTACT PAPER AND SEAL ALL RUSTY SURFACES.
    • 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 ALL COOKING AND COOLING EQUIPTMENT IN KITCHER i.e.STEAM TABLE COOLERS, PREP TABLES LEGS,WHEELS,SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT IN ALL CLOSETS, CORNERS, UNDER AND AROUND ALL HEAVY EQUIPTMENT. PROVIDE COVING/BASEBOARD WHERE NEEDED,THROUGHOUT.
    • 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. ALL WALLS MUST BE SMOOTH TIGHT FITTING WITHOUT ANY HOLES, CRACKS,OPENINGS AROUND ELECTRICAL OUTLETS, PIPES OR CORNERS. PREVENTING INSECT ENTRANCE/HARBORAGE THROUGHOUT. REPLACE ALL MISSING/DAMAGED/WATER STAINED CEILILG TILES THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • 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. PROVIDE LIGHT SHIELDS IN KITCHEN. DETAIL CLEAN ALL LIGHT SHIELDS THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. REPAIR EXHAUST HOOD ABOVE COOKING EQUIPTMENT AND DETAIL CLEAN FILTERS IN EXHAUST HOOD. DETAIL CLEAN ALL VENT COVERS THROUGHOUT REMOVING ALL RUST/DUST WHERE APPLIED.
    • 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 THERMOMETER IN ALL COOLERS.
    • 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. CLUTTER THROUGHOUT IN ALL CLOSETS/STORAGE AREAS. MUST ORGANIZE/REMOVE AND STORE ALL ITEMS 6-12 INCHES FROM FLOOR,PREVENTING/MONITORING RODENT ACTIVITY.