IVY GARDEN EARLY LEARNING CENTER Fails Health Inspection - Chicago Children's services facility

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DURING THE INSPECTION DID NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION.

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.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: THE PERSON IN CHARGE DURING THE INSPECTION DID NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES DURING THE INSPECTION WHILE CATERED FOODS WERE BEING DELIVERED AT IMPROPER FOOD TEMPERATURES. PERSON ARRIVED AT THE END OF THE INSPECTION WITH A CITY OF CHICAGO SANITATION CERTIFICATE FOR THE PERSON IN CHARGE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO REQUIRED EQUIPMENT ON SITE FOR THE WRITTEN CLEANING PROCEDURE ON SITE. MUST PROVIDE ALL REQUIRED EQUIPMENT. PRIORITY FOUNDATION VIOLATION.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

FOOD RECEIVED AT PROPER TEMPERATURE - Comments: OBSERVED CATERED TCS FOODS DELIVERED BY FOOD 2 YOU CATERING CO. AT 10:55AM AT IMPROPER TEMPERATURES. WITNESSED THE DRIVER TAKE FOODS FROM THE TRUCK, PUT ON THE FOOD CART, ENTER FALSE TEMPERATURES IN THE TEMPERATURE LOG BOOK ON THE FOOD CART WITHOUT TAKING FOOD TEMPERATURES THEN OBSERVED AN EMPLOYEE RECEIVE THE FOOD WITHOUT CHECKING THE FOOD TEMPERATURE AND PROCEED TO DELIVER THE FOOD TO THE KITCHEN. I TOOK TEMPERATURES AT THAT TIME AND FOUND CHEDDAR CHEESE AT 56.5F, COOKED VEGETABLES AT 131.9F AND MILK AT 48.2F. THE DRIVER LOGGED THE VEGETABLE TEMPERATURE OF 170F AND LOGGED NO COLD TEMPERATURES. THE PERSON IN CHARGE VOLUNTARILY DISCARDED ALL FOODS AT IMPROPER TEMPERATURE. REVIEWED PROPER PROCEDURE FOR RECEIVING HOT AND COLD FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT THE UTILITY STORAGE ROOM MUST BE ELEVATED FROM THE FLOORS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO MONITOR SANITATION LEVELS WHILE WASHING, RINSING AND SANITIZING DISHWARE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST NOT USE PLASTIC WRAPPING AS A SPLASH GUARD ON PIPING INTO THE FLOOR DRAIN AT THE THREE COMPARTMENT SINK.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST NOT USE PLASTIC WRAPPING AS A SPLASH GUARD ON PIPING INTO THE FLOOR DRAIN AT THE THREE COMPARTMENT SINK.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.