BUILDING BLOCKS LEARNING ACADEMY Fails Health Inspection - Chicago Daycare above and under 2 years

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED A FEMALE FOOD HANDLER RINSE HER HANDS IN THE RINSE COMPARTMENT OF THE THREE-COMPARTMENT SINK, IN THE DISHWASHING AREA AND PROCEEDED TO PREPARE FOOD. INSTRUCTED TO PROPERLY WASH HANDS WITH HANDWASHING SOAP AT THE HANDWASHING SINK IN THE AREA. PRIORITY FOUNDATION VIOLATION 7-38-010, CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12 (A) OBSERVED THE HOT RUNNING WATER AT THE HANDWASHING SINK IN THE BOYS' TOILET ROOM IS STILL OUT OF COMPLIANCE. THE TEMPERATURE OF THE WAS 77.0F IN THE BOY'S TOILET ROOM. NOW THE HANDWASHING SINK IN THE GIRLS' SINGLE TOILET ROOM AND THE TODDLER GIRLS' TOILET ROOM NEAR THE GIRLS' SINGLE TOILET ROOM IS OUT OF COMPLIANCE AT THIS TIME. THE TEMPERATURE OF THE WATER WAS 78.2F IN THE GIRL'S SINGLE TOILET ROOM AND THE GIRLS'TODDLER HANDWASHING SINKS WAS FOUND AT 72.9F THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT (100-120F) AND COLD RUNNING AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED THE FACILITY MISSING THE REQUIRED HANDWASHING SIGNAGE AT THE HANDWASHING SINKS THROGHOUT THE FACILITY. INSTRUCTED TO PROVIDE AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 6-501.19 OBSERVED THE EMPLOYEE TOILET ROOM DOOR AT THE REAR OF THE FACILITY IS NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-501.17 OBSERVED THE FACILITY EMPLOYEE TOILET ROOM MISSING A COVERED RECEPTACLE. INSTRUCTED TO PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 OBSERVED THE FLOORS IN THE HOT WATER TANK CLOSET LOCATED IN THE SINGLE BOYS' TOILET ROOM SERVERLY DAMAGED AND NOT SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAKE SAID FLOORS SMOOTH AND EASILY CLEANALE AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-304.11 OBSERVED THE VENTILATION HOOD IN THE FOOD PREP AREA IN DISREPAIR. INSTRUCTED TO REPAIR SAID VENTILATION HOOD AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-304.11 OBSERVED THE VENTILATION HOOD IN THE FOOD PREP AREA IN DISREPAIR. INSTRUCTED TO REPAIR SAID VENTILATION HOOD AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.