KIDDIE ACADEMY OF CHICAGO-LINCOLN SQUARE Gets Conditional Pass on Health Inspection - Chicago Children's services facility

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING OR CERTIFICATE ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING AND MAINTAIN ORIGINAL CERTIFICATE ON-SITE FOR INSPECTOR REVIEW AT ALL TIMES. 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: OBSERVED NO FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING OR ORIGINAL CERTIFICATE ON-SITE WHILE TCS FOODS (COOKED EGGS, DAIRY) ARE BEING PREPARED AND SERVED AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING AND MAINTAIN ORIGINAL CERTIFICATE ON-SITE FOR INSPECTOR REVIEW AT ALL TIMES. 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.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED FOOD EMPLOYEE DRINKING FROM UNCOVERED BEVERAGE CONTAINER IN THE MAIN KITCHEN FOOD PREPARATION AREA. INSTRUCTED TO PROVIDE COVERED BEVERAGE CONTAINERS FOR FOOD EMPLOYEES AND DESIGNATED AREA FOR FOOD EMPLOYEES TO EAT, DRINK, OR USE TOBACCO PRODUCTS THAT DOES NOT POSE RISK OF CONTAMINATION OF FOOD OR CLEAN EQUIPMENT AND MAINTAIN.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SOAP DISPENSERS PROVIDED AT FOOD PREPARATION/DISPOSAL SINKS IN SEVERAL CLASSROOMS THROUGHOUT FACILITY. INSTRUCTED TO REMOVE HAND SOAP FROM FOOD PREPARATION/DISPOSAL SINKS IN CLASSROOMS AND PROVIDE HAND SOAP ONLY AT SINKS DESIGNATED FOR HANDWASHING AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HIGH-TEMPERATURE DISH MACHINE IN THE KITCHEN AREA TO HAVE MINOR LEAK WHEN OPERATING AND SPILLING CLEAN WATER ONTO THE FLOOR. INSTRUCTED TO REPAIR OR REPLACE HIGH-TEMPERATURE DISH MACHINE TO ELIMINATE LEAK AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HIGH-TEMPERATURE DISH MACHINE IN THE KITCHEN AREA TO HAVE MINOR LEAK WHEN OPERATING AND SPILLING CLEAN WATER ONTO THE FLOOR. INSTRUCTED TO REPAIR OR REPLACE HIGH-TEMPERATURE DISH MACHINE TO ELIMINATE LEAK AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.