KIDDIE ACADEMY OF LINCOLN PARK Gets Conditional Pass on Health Inspection - Chicago Daycare above and under 2 years

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO MANAGER WITH A VALID CITY OF CHICAGO FOOD CERTIFICATE ON SITE AT TIME OF INSPECTION WHILE TCS FOODS ARE PREPARED. MANAGER WITH MANAGER SERVSAFE PRESENT, BUT NO CITY OF CHICGAO CERTIFICATE PRESENT. INSTRUCTED CURRENT PERSON IN CHARGE THAT A MANAGER WITH A VALID CITY OF CHICAGO FOOD CERTIFICATE MUST BE PRESENT DURING ALL HOURS OF OPERATION WHILE TCS FOODS SUCH HOT DOGS AND DAIRY PRODUCTS ARE HANDLED AND SERVED. 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 THE HIGH TEMPERATURE DISH MACHINE IN THE 2ND FLOOR KITCHENTO BE TURNED OFF AND NOT IN USE AT TIME OF INSPECTION. MACHINE WAS NOT IN USE AT TIME OF INSPECTION, AND MANAGER STATES THEY DO NOT USE THE MACHINE AT THE MOMENT. INSTRUCTED TO SERVICE TO MAINTAIN APPROPRIATE SANITIZING RINSE TEMPERATURE OF HIGH HEAT DISH MACHINE. DISH MACHINE TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS ABLE TO MAINTAIN FINAL SANITIZING RINSE TEMPERATURE OF AT LEAST 165F AND REINSPECTED BY CDPH. PRIORITY 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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ONE FILTER IN THE EXHAUST HOOD IN KITCHEN OUT OF PLACE, CREATING A GAP. INSTRUCTED MANAGER TO REPLACE FILTER IN PROPER POSITION/SERVICE EXHAUST HOOD.

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 ONE FILTER IN THE EXHAUST HOOD IN KITCHEN OUT OF PLACE, CREATING A GAP. INSTRUCTED MANAGER TO REPLACE FILTER IN PROPER POSITION/SERVICE EXHAUST HOOD.

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.