ABC LEARNING CENTER INC. Fails Health Inspection - Chicago Daycare above and under 2 years

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATOR MAINTAINING IMPROPER TEMPERATURE OF 48.6F INSIDE PREP AREA.COOLER MUST MAINTAIN 40.0F OR BELOW.MUST REPAIR/ REPLACE. CRITICAL VIOLATION 7-38-005A

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS INSIDE REFRIGERATOR AT IMPROPER TEMPERATURES, 3- GALLONS OF MILK AT IMPROPER TEMPERATURES,45.6F,46.4F, AND APPROX 2-LBS OFCOOKED MIXED VEGETABLES AT 64.8F. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. ALL FOODS REMOVED AND DISCARDED BY OWNER- APPROX 9-LBS COST APPROX $12.00.CDI CRITICAL VIOLATION 7-38-005A.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS INSIDE REFRIGERATOR AT IMPROPER TEMPERATURES, 3- GALLONS OF MILK AT IMPROPER TEMPERATURES,45.6F,46.4F, AND APPROX 2-LBS OFCOOKED MIXED VEGETABLES AT 64.8F. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. ALL FOODS REMOVED AND DISCARDED BY OWNER- APPROX 9-LBS COST APPROX $12.00.CDI CRITICAL VIOLATION 7-38-005A.

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.