KEEPER'S KIDS Fails Health Inspection - Chicago Daycare above and under 2 years

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC WITHOUT VALID CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE AND MAINTAIN INDIVIDUAL WITH VALID CITY OF CHICAGO SANITATION CERTIFICATION ON SITE AT ALL TIMES.

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: OBSERVED NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON SITE WHILE TCS FOODS SUCH AS MILK ARE BEING PREPARED. INSTRUCTED MANAGER TO PROVIDE ORIGINAL AND VALID PROOF OF CITY OF CHICAGO CERTIFICATE. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERTATURE DISH MACHINE NOT IN USE BY FACILITY AT TIME OF INSPECTION. MACHINE WAS DISCONNECTED AND UNABLE TO BE TESTED AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY EQUIPMENT OR ALL EQUIPMENT MUST BE PROPERLY MAINTAINED IN GOOD REPAIR AND ABLE TO BE VERIFIED AND TESTED IN GOOD WORKING ORDER. PRIOERITY VIOLATION, 7-38-025.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERTATURE DISH MACHINE NOT IN USE BY FACILITY AT TIME OF INSPECTION. MACHINE WAS DISCONNECTED AND UNABLE TO BE TESTED AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY EQUIPMENT OR ALL EQUIPMENT MUST BE PROPERLY MAINTAINED IN GOOD REPAIR AND ABLE TO BE VERIFIED AND TESTED IN GOOD WORKING ORDER. PRIOERITY VIOLATION, 7-38-025.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.