FAIL
Risk 1 (High)
KIDS + COMPANY CHICAGO Fails Health Inspection - Chicago Children's services facility
January 10, 2022
License
License #2269981
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT. OBSERVED IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS IN EARLY 2'S CLASSROOM AT 75.4F AND 76.6F. WATER TEMPERATURE AT WASH BOWL SINKS IN EARLY 2'S BATHROOM FOUND AT 68.9F, 69.1F, 68.0F AND 68.2F. WATER TEMPERATURE AT HAND WASHING SINKS IN KITCHEN AT 86.9F AND 57.2F. WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 88.3F. WATER TEMPERATURE AT WASH BOWLS SINKS IN PRE-K CLASSROOM FOUND AT 70.2F AND 70.1F. WATER TEMPERATURE AT HAND WASHING SINK IN PRE-K CLASSROOM FOUND AT 70.2F. WATER TEMPERATURE FOUND AT WASH BOWL SINKS IN EMPLOYEE BATHROOMS FOUND AT 72.5F AND 68.8F. WATER TEMPERATURE AT HAND WASHING SINKS IN GROSS MOTOR ROOM FOUND AT 69.6F AND 72.8F. WATER TEMPERATURE AT WASH BOWL IN GROSS MOTOR ROOM BATHROOM FOUND AT 69.8F AND 70.7F. INSTRUCTED TO HAVE HOT WATER AT A TEMPERATURE OF 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET AT ALL HAND WASHING SINKS AND WASH BOWLS. MUST HAVE A WATER TEMPERATURE OF 110.0F OR ABOVE AT 3-COMPARTMENT SINK. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT. OBSERVED IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS IN EARLY 2'S CLASSROOM AT 75.4F AND 76.6F. WATER TEMPERATURE AT WASH BOWL SINKS IN EARLY 2'S BATHROOM FOUND AT 68.9F, 69.1F, 68.0F AND 68.2F. WATER TEMPERATURE AT HAND WASHING SINKS IN KITCHEN AT 86.9F AND 57.2F. WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 88.3F. WATER TEMPERATURE AT WASH BOWLS SINKS IN PRE-K CLASSROOM FOUND AT 70.2F AND 70.1F. WATER TEMPERATURE AT HAND WASHING SINK IN PRE-K CLASSROOM FOUND AT 70.2F. WATER TEMPERATURE FOUND AT WASH BOWL SINKS IN EMPLOYEE BATHROOMS FOUND AT 72.5F AND 68.8F. WATER TEMPERATURE AT HAND WASHING SINKS IN GROSS MOTOR ROOM FOUND AT 69.6F AND 72.8F. WATER TEMPERATURE AT WASH BOWL IN GROSS MOTOR ROOM BATHROOM FOUND AT 69.8F AND 70.7F. INSTRUCTED TO HAVE HOT WATER AT A TEMPERATURE OF 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET AT ALL HAND WASHING SINKS AND WASH BOWLS. MUST HAVE A WATER TEMPERATURE OF 110.0F OR ABOVE AT 3-COMPARTMENT SINK. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection