CREATIVO! Gets Conditional Pass on Health Inspection - Chicago Children's services facility

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NOTED NO HOT RUNNING WATER AT THE 2 COMPARTMENT SINK, BATHROOM EXPOSED HAND WASH SINK AND KIDS TOILET HAND WASH SINK. TEMPERATURE OF WATER 60.0F AND 64.8F. INSTRUCTED TO HAVE HOT RUNNING WATER ON PREMISES AT ALL TIME FOR PROPER SANITIZING. MANAGER RESTORED HOT RUNNING WATER BY END OF INSPECTION.(TURN HEATING UNIT ON) CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: NOTED PREMISES NOT USING APPROVED DISH MACHINE (COMMERCIAL) FOR DISH WASHING THUS NOT PROPERLY SANIZING USING HOT WATER AS REQUIRED BY CITY CODE.(NO TEMPERATURE GAGE FOR MONITORING). INSTRUCTED NOT TO USE THE DISH WASHER FOR WASHING OF DISHES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR AND MAINTAIN DOORS OF CABINET BELOW THE 2 COMPARTMENT SINK BY DISH WASHER...... ALSO REPAIR THE RUBBER GASKET INSIDE THE LOWER LEVEL OF REFRIGERATION (FREEZER).

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INSIDE OF ELECTRIC STOVE AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INSIDE OF ELECTRIC STOVE AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.