KIDDIE COLLEGE LEARNING CENTER II INC. Fails Health Inspection - Chicago Children's services facility

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTFICATE. INSTD TO OBTAIN CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE AND MAINTAIN ORIGINAL CERTIFICATE 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: NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED. A CERTIFIED MANAGER MUST BE ON SITE AND VALID CERTFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED (HANDLING MILK). PRIORITY FOUNDATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK INSIDE PREP AREA . INSTRUCTED MANAGER TO PROVIDE HAND WASHING SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PLUMBING. PRIORITY FOUNDATION 7-38-030(C)

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN REFRIGERATION UNIT IN INFANT ROOM: OAT MILK 48.8F AND YOGURT 56.1F. MILK AND YOGURT DISCARDED AND DENATURED AT THIS TIME. PRIORITY VIOLATION 7-38-005. APPROX 2LBS $ 10 VALUE. INSTD TO MAINTAIN COLD TCS FODDS AT 41F OR BELOW.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: SMALL REFRIGERATION UNIT IN INFANT ROOM UNABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE, INTERNAL AIR TEMPERATURE OF 54.1F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL REPAIRED/REPLACED AND REINSPECTED BY CDPH. REFRIGERATION MUST BE ABLE TO MAINTAIN PROPER COLD TEMPERATURE OF 41F OR BELOW. CITATION ISSUED 7-38-005 PRIORITY

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: SMALL REFRIGERATION UNIT IN INFANT ROOM UNABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE, INTERNAL AIR TEMPERATURE OF 54.1F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL REPAIRED/REPLACED AND REINSPECTED BY CDPH. REFRIGERATION MUST BE ABLE TO MAINTAIN PROPER COLD TEMPERATURE OF 41F OR BELOW. CITATION ISSUED 7-38-005 PRIORITY

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.