JOYFUL NOISE CHRISTIAN DAYCARE Fails Health Inspection - Chicago Children's services facility

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: COOLERS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW.

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: NO HOT RUNNING WATER AT EXPOSED HANDSINK (INFANT'S ROOM).

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: INSTRUCTED TO PROVIDE WRITTEN LOG BOOK AND SERVICE FROM LICENSE PEST CONTROL COMPANY SERVICING ESTABLISHMENT.----------MUST RODENT PROOFED BOTTOM OF DOOR LEADING TO BASEMENT.

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: INSTRUCTED TO PROVIDE CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE(ORIGINAL COPY). A CERTIFIED FOOD PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO SEAL HOLE ON FLOOR AROUND ELECTRICAL PIPES INSIDE ELECTRICAL CLOSET.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED FAUCET WITH BUILT IN SPRAYER AT MOP SINK. INSTRUCTED TO INSTALL FAUCET WITH BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER.

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: NOTED FAUCET WITH BUILT IN SPRAYER AT MOP SINK. INSTRUCTED TO INSTALL FAUCET WITH BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER.

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.