GIANT LEAPS LEARNING CENTER Fails Health Inspection - Chicago Children's services facility

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: PROVIDE PAPER TOWELS AT ALL HAND SINKS.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: MUST PROVIDE A COMPLETE PEST CONTROL LOG BOOK AND HAVE A PEST CONTROL COMPANY SERVICE FACILITY. MUST ALSO SEAL SMALL OPENING ALONG BOTTOM OF FRONT ENTRANCE DOOR AND SEAL OPENINGS ALONG BASE OF GLASS BLOCK WINDOW IN BASEMENT PREP/LAUNDRY AREA.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: MUST PROVIDE A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE OR VALID PROOF OF ENROLLMENT.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST SEAL OR PAINT RAW WOOD CABINETS IN PREP AREA,DOOR AND DOOR FRAME LEADING TO BASEMENT,TABLE IN BASEMENT HOLDING MICROWAVE AND UNDER BASEMENT STAIRS. MUST PAINT WITH A LIGHT COLORED NON TOXIC PAINT OR SEALANT. FINISH PAINTING RAW WOOD ALONG LOW WINDOWS IN INFANT CLASS ROOM. SEPARATE/DIVIDE LAUNDRY FACILITY FROM PREP AREA. (SMOOTH AND EASILY CLEANABLE MATERIALS)

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPAIR LUMPY SPOTS IN BASEMENT FLOOR,REPAINT AND MAKE SMOOTH AND EASILY CLEANABLE. MUST SEAL OPENINGS WHERE THE BASEBOARD AND THE FLOOR MEET THROUGHOUT BASEMENT. (INCLUDING STORAGE AREAS)

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: MUST SEAL ALL OPENINGS IN WALLS AROUND ELECTRICAL OUTLETS, PIPES AND PLUMBING FIXTURES UNDER WASH BOWLS,EXPOSED HAND SINK,3 COMPARTMENT SINK AND BEHIND TOILET BOWLS. MUST SEAL LARGE OPENINGS IN WALLS IN 1ST FLOOR AND BASEMENT FURNACE ROOMS AND IN BASEMENT STORAGE ROOM. ALSO SEAL OPENINGS WHERE THE WALL AND CEILING MEET THROUGHOUT BASEMENT STORAGE ROOM. FINISH PAINTING CEILING ABOVE BASEMENT PREP/LAUNDRY AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD COVERS OR SHATTER PROOF BULBS IN BASEMENT PREP AREA AND DISH WASHING AREAS. (MUST PROVIDE PROOF OF SHATTER PROOF BULBS) MUST PROVIDE MORE ADEQUATE LIGHTING ABOVE 3 COMPARTMENT SINK AND IN MOP SINK CLOSET.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST INSTALL SELF CLOSING DEVICE AT ADULT WASHROOM DOOR.

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: STOVE IN BASEMENT PREP AREA IS NOT COMPLETELY COVERED BY VENTILATION HOOD. MUST PROVIDE MORE ADEQUATE VENTILATION HOOD THAT COVERS ENTIRE STOVE.

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: GREASE TRAP RESTING ON TOP OF LARGE CONCRETE BRICK TO ALLOW FOR PROPER DRAINAGE. MUST PROPERLY INSTALL GREASE TRAP.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST PROVIDE MORE ADEQUATE SHELVING IN PREP,DRY STORAGE AND CHEMICAL STORAGE AREAS TO PROPERLY STORE FOOD ITEMS,CHEMICALS,PAPER PRODUCTS,CLASS ROOM ITEMS,ETC. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST PROVIDE MORE ADEQUATE SHELVING IN PREP,DRY STORAGE AND CHEMICAL STORAGE AREAS TO PROPERLY STORE FOOD ITEMS,CHEMICALS,PAPER PRODUCTS,CLASS ROOM ITEMS,ETC. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.