FLORENCE FOSTER INFANT TODDLER Fails Health Inspection - Chicago Daycare (under 2 years)

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: All food shall be from sources approved by health authorities and safe for human consumption.OBSERVED TWO GALLONS OF SPOILED MILK INSIDE REFRIGERATOR IN KITCHEN. NOTICED STRONG FOUL SPOILED DAIRY ODOR EXPIRATION DATE 7-19-2011 INSTRUCTED TO KEEP FOODS FREE FROM SPOILAGE AND DIRECTOR VOLUNTARILY DISCARDED MILK AT THIS TIME. APPROXIMATE VALUE $5.00 CRITICAL 7-38-005(B)DAYCARE NOT OPEN AND OPERATING AT THIS TIME.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. REFRIGERATOR AT MPROPER TEMPERATURE OF 45.1F, INSTRUCTED TO MAINTAIN AT 40F AND BELOW AT ALL TIMES. HELD FOR INSPECTION TAG PLACED ON UNIT. INSTRUCTED TO FAX LETTER TO CDPH FOR TAG REMOVAL AT 312-746-4240 WHEN UNIT MAINTAINS PROPER TEMPERATURE. CRITICAL 7-38-005(A) DAYCARE NOT OPEN AND OPERATING AT THIS TIME.

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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT RUNNING WATER AT ALL PLUMBING FIXTURES THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AT ALL TIMES.OWNER STATES THAT HOT WATER TANK IS SHUT OFF. CRITICAL 7-38-030 DAYCARE NOT OPEN AND OPERATING.

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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED WASTE WATER BACKUP FROM FLOOR DRAIN LOCATED INSIDE KITCHEN BEHIND THREE COMPARTMENT SINK WHEN WATER TURNED ON AT 3 COMPARTMENT SINK,. FOUL STANDING WASTE WATER 1/4 INCH ON FLOOR INSIDE ROOM AND RUNNING INTO KITCHEN FLOOR NEXT TO 3 COMPARTMENT SINK. INSTRUCTED TO CONTACT PLUMBER TO REPAIR, CLEAN DRAINS, AND MAINTAIN. CRITICAL 7-38-030 DAYCARE NOT OPEN AND OPERATING.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED NO PAPER TOWELS AND SOAP AT SOME HANDWASHING SINKS AND WASHBOWLS IN TOILET ROOMS. INSTRUCTED TO PROVIDE AT ALL TIMES TO PROPERLY WASH HANDS PER CITY CODE. CRITICAL 7-38-030 DAYCARE NOT OPEN AND OPERATING AT THIS TIME.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. OBSERVED NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED ON SITE. INSTRUCTED TO PROVIDE AND POST VALID/ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE. SERIOUS 7-38-012 DAYCARE NOT OPEN AND OPERATING.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN AND SANITIZE THE FOLLOWING ITEMS; INSIDE OF 3 COMPARTMENT SINK, INTERIOR AND EXTERIOR OF FRIDGE IN KITCHEN, INTERIOR OF 2 COMPARTMENT SINK, AND INSIDE KID CUBBIE STORAGE.

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.

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. CLEAN DIRTY FLOORS UNDER AND AROUND EQUIPMENT IN KITCHEN AND THE MOP SINK ROOM. INSTRUCTED TO CLEAN AND SANITIZE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED CRACKED LIGHT SHIELDS IN THE KITCHEN, WATER DAMAGED CEILING TILES THROUGHOUT KITCHEN, STAFF TOILET ROOM, AND CLASSROOMS. INSTRUCTED TO REPLACE. SEAL OPENINGS AT CEILING IN THE UTILITY ROOM AROUND PIPING, IN KITCHEN ABOVE THE HOOD, SEAL OPENINGS AT WALL CEILING JUNCTION ABOVE ONE COMPARTMENT SINK, AND SEAL OPENING INSIDE CABINET OF 2 COMPARTMENT SINK. SEAL OPENING AT WALL COVING IN UTILITY SINK ROOM. SEAL OPENING AROUND THE WATER METER AND CEILING INSIDE STAFF RESTROOM. CLEAN WINDOWS SILLS THROUGHOUT PREMISES TO REMOVE ALL DEBRIS, DUST AND DEAD FLIES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE SELF-CLOSING DEVICE AT STAFF TOILET ROOM

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE COLD WATER AT GIRLS WASHROOM AT ONE OF TWO WASHBOWLS NEXT TO WINDOW AND 2 COMPARTMENT SINK IN INFANT ROOM. PROVIDE SINK STOPPERS AT 2 COMPARTMENT SINK. REPAIR WATER LEAKS AT PIPING UNDER UTILITY SINK AND EXPOSED HANDSINK IN TODDLER ROOM, AND PROVIDE BACKFLOW DEVICE AT UTILITY SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PROVIDE COLD WATER AT GIRLS WASHROOM AT ONE OF TWO WASHBOWLS NEXT TO WINDOW AND 2 COMPARTMENT SINK IN INFANT ROOM. PROVIDE SINK STOPPERS AT 2 COMPARTMENT SINK. REPAIR WATER LEAKS AT PIPING UNDER UTILITY SINK AND EXPOSED HANDSINK IN TODDLER ROOM, AND PROVIDE BACKFLOW DEVICE AT UTILITY SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.