ABC ACADEMY INC Gets Conditional Pass on Health Inspection - Chicago Daycare (2 - 6 years)

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED PERSON IN CHARGE UNABLE TO DEMONSTRATE KNOWLEGE BY : 1) NO CITY OF CHICAGO CERTIFED FOOD MANAGER CERTIFICATE 2) PRIORITY VIOLATIONS FOUND DURING INSPECTION 3) COULD NOT ANSWER QUESTIONS OF TEMPERATURE REQUIREMENTS. NO CITATION ISSUED

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFED FOOD MANAGER ON SITE AT TIME OF INSPECTION WHILE TIME TEMPERATURE CONTROLLED FOOD WAS BEING HELD INCLUDING COOKED CHICKEN, COOKED POTATOES AND COOKEDD RICE. PRIORITY FOUNDATION VIOLATION 7-38-012

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED COOKED CHICKEN AT 102.6 F, COOKED POTATOES AT 93.4F AND COOKED RICE AT 88.9F SITTING ON STOVE TOP. NO DOCUMENTATION FOR COOLING PROCEDURES OR USING TIME AS A CONTROL MEASURE COULD BE PROVIDED AT TIME OF INSPECTION. 3 LBS OF CHICKEN, 4LBS OF POTATOES AND 2 LBS OF RICE WERE DISCARDED. PRIORITY VIOLATION 7-38-005

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL DRY STORAGE OF FOOD NEEDS TO BE LABELED.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SPLASH GUARDS NEEDED ON EACH SIDE OF EXPOSED HAND SINK IN KITHCEN TO PROTECT COOKING AREA AND FOOD PREPARTION AREAS. INSTALL AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SPLASH GUARDS NEEDED ON EACH SIDE OF EXPOSED HAND SINK IN KITHCEN TO PROTECT COOKING AREA AND FOOD PREPARTION AREAS. INSTALL AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.