KIDS + COMPANY CHICAGO Gets Conditional Pass on Health Inspection - Chicago Children's services facility

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATOR IN FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMP RECORDED AT 43.5F. INSTRUCTED TO REMOVE ALL PRODUCTS FROM UNIT AT IMPROPER TEMPERATURES AND TO HAVE UNIT SERVICED. CRITICAAL VIOLATION 7-38-005(A).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: MILK-46.1F,& 45.7F. YOGHURT-45.9F, TSAZIKI-47.4F - ALL POTENTIALLY HAZARDOUS FOODS STOED UNDER REFRIGERATION MUST BE HELD AT 40 DEGREES OR BELOW. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES(10LB VALUED AT $40 DISCARDED). CRITICAL VIOLATION 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED OR PROVIDED AT TIME OF INVESTIGATION. SERIOUS VIOLATION 7-38-012(A)

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE ALL ICY BUILD-UP FROM FREEZER COMARTMENTS OF REFRIGERATORS IN CLASSROOMS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN DUST BUILD-UP FROM UPPER WALL VENTS THROUGHOUT. REPLACE STAINED CEILING TILE IN WASHROOM INSIDE CLASSROOM NEAR KITCHEN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: UNABLE TO VERIFY IF ALL WASHROOMS(INCLUDING CHILDREN'S WASHROOMS) HAVE MECHANICAL VENTILATION - MUST PROVIDE.

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: UNABLE TO VERIFY IF ALL WASHROOMS(INCLUDING CHILDREN'S WASHROOMS) HAVE MECHANICAL VENTILATION - MUST PROVIDE.

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.