BRIGHT BEGINNINGS EARLY LEARNING CENTER LLC Fails Health Inspection - Chicago Children's services facility

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND HIGH TEMPERATURE DISH WASHING MACHINE NOT IN USE (OUT-OF-ORDER) LOCATED IN THE KITCHEN AREA.A MECHANICAL DISHWASHING MACHINE MUST PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED (** SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-025,NO CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND HIGH TEMPERATURE DISH WASHING MACHINE NOT IN USE (OUT-OF-ORDER) LOCATED IN THE KITCHEN AREA.A MECHANICAL DISHWASHING MACHINE MUST PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED (** SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-025,NO CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.