PASS W/ CONDITIONS
Risk 1 (High)
APPLE TREE LEARNING CENTER Gets Conditional Pass on Health Inspection - Chicago Children's services facility
April 27, 2012
License
License #66696
2
Total Violations
1
Critical
1
Minor
Inspection Summary
This children's services facility was inspected by the Chicago Department of Public Health on April 27, 2012. The inspection type was "License" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED KITCHEN EMPLOYEE IMPROPERLY WASHING, AND NOT SANITIZING MULTI-USE DISHWARE AT THREE COMPARTMENT SINK. SINK NOT SET UP TO WASH OR RINSE AND THIRD COMPARTMENT CONTAINING PLAIN WATER, NO CHLORINE 0PPM, WITH SILVERWARE AND MULTI-USE PLASTIC CUPS. DEMONSTRATED AND REVIEWED WITH CERTIFIED MANAGER THE PROPER CONCENTRATION LEVEL OF CHLORINE AND PROPER METHOD TO SET SINK.
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED KITCHEN EMPLOYEE IMPROPERLY WASHING, AND NOT SANITIZING MULTI-USE DISHWARE AT THREE COMPARTMENT SINK. SINK NOT SET UP TO WASH OR RINSE AND THIRD COMPARTMENT CONTAINING PLAIN WATER, NO CHLORINE 0PPM, WITH SILVERWARE AND MULTI-USE PLASTIC CUPS. DEMONSTRATED AND REVIEWED WITH CERTIFIED MANAGER THE PROPER CONCENTRATION LEVEL OF CHLORINE AND PROPER METHOD TO SET SINK.
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection