BUTLER CHILDREN'S PREPARATORY Gets Conditional Pass on Health Inspection - Chicago Daycare (2 - 6 years)

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE FOLLOWING HANDWASHING SINKS THROUGHOUT FACILITY NOT REACH MINIMUM TEMPERATURE OF 100.0F: BASEMENT CHILDREN'S HANDWASHING SINK AT 69.1F, 1ST FLOOR PLAY AREA/RESTROOM HANDSINK AT 91.0F. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINKS AND PLUMBING TO REACH MINIMUM TEMPERATURE OF 100.0F FOR HANDWASHING. PERSON-IN-CHARGE ADJUSTED BOTH HANDWASHING SINKS TO REACH AT LEAST 100.0F ON-SITE. 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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED EMPLOYEE PERSONAL CARE ITEMS STORED OVER DRY FOOD IN THE KITCHEN AREA CUPBOARD (ABOVE COFFEE MACHINE). INSTRUCTED TO RELOCATE EMPLOYEE PERSONAL CARE ITEMS IN DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD OR EQUIPMENT AND MAINTAIN.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED WOODEN BLOCKS USED TO SUPPORT 3-COMPARTMENT SINK CUPBOARDS IN THE KITCHEN AREA. INSTRUCTED TO REMOVE WOODEN BLOCKS AND REPLACE WITH FIXTURE THAT IS SMOOTH AND EASILY-CLEANABLE AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FOOD-CONTACT SURFACES OF MINIATURE OVEN IN THE KITCHEN AREA TO BE SOILED WITH BAKED-ON GREASE AND OTHER SOILS. INSTRUCTED TO CLEAN FOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF BAKED-ON GREASE AND OTHER SOILS AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE FOLLOWING NONFOOD-CONTACT SURFACES OF EQUIPMENT IN THE KITCHEN AREA TO BE SOILED WITH FOOD DEBRIS AND OTHER SOILS: INTERIOR CAVITY OF MICROWAVE, INTERIOR CAVITY OF CUPBOARD BENEATH 3-COMPARTMENT SINK. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE FOLLOWING NONFOOD-CONTACT SURFACES OF EQUIPMENT IN THE KITCHEN AREA TO BE SOILED WITH FOOD DEBRIS AND OTHER SOILS: INTERIOR CAVITY OF MICROWAVE, INTERIOR CAVITY OF CUPBOARD BENEATH 3-COMPARTMENT SINK. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.