APPLE TREE LEARNING CENTER Gets Conditional Pass on Health Inspection - Chicago Children's services facility

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.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

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.

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.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

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.