CHICAGO MONTESSORI, NFP Gets Conditional Pass on Health Inspection - Chicago Daycare (2 - 6 years)

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND TWO SMALLER REFRIGERATOR IN TWO DIFFERENT CLASS ROOM WITH IMPROPER TEMPERATURE.SOUTH CLASS ROOM REFRIGERATOR AIR TEMP OF 46F TO 48.2F; NORTH CLASS ROOM REFRIGERATOR AIR TEMP OF 47.3F;POTENTIALLY HAZARDOUS FOOD WERE STORED IN BOTH REFRIGERATORS(MILK-YOGURT-CHEESE ETC.).REFRIGERATOR MUST MAINTAIN TEMP OF 40F AND BELOW.TAGGED UNITS"HELD FOR INSPECTION" DO NOT USE UNITS.FAX A LETTER WHEN REFRIGERATORS ARE FIXED.(FAX # 312-746-4240).CRITICAL VIOLATION:7-38-005(A) H000071-685-11

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE REFRIGERATORS MENTIONED ABOVE .MILK AT TEMP OF 46.7F TO 47F; CHEESE AT TEMP OF 47.1F;YOGURT AT TEMP OF 45.6F; REAM CHEESE AT TEMP OF 45.8F; PLAIN YOGURT AT TEMP OF 48F.FOOD DISCARDED AND DENATURED.CRITICAL VIOLATION:7-38-005(A) H000071685-11

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SWEEP FLOOR IN STORAGE AREA BEHIND THE WEST WALL CASE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SWEEP FLOOR IN STORAGE AREA BEHIND THE WEST WALL CASE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.