LADYBUG & FRIENDS DAYCARE AND PRESCHOOL Gets Conditional Pass on Health Inspection - Chicago Children's services facility

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. 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: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INITIAL INSPECTION WHILE TCS BREAKFAST HAD BEEN SERVED. MANAGER WAS TELEPHONED AND ARRIVED ON SITE APPROXIMATELY 45 MINUTES LATER. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS AVAILABLE AT THE FOLLOWING HAND WASHING SINKS: THE KITCHEN PREP HAND SINK, THE INFANT ROOM DIAPER CHANGING STATION HAND SINK, THE ADULT WASHROOM HAND SINK. REVIEWED PAPER TOWELS MUST BE AVAILABLE AT ALL HAND WASHING SINKS AT ALL TIMES. MANAGER BROUGHT PAPER TOWELS UPON HER ARRIVAL. PRIORITY CITATION ISSUED 7-38-030(C) CITATION ISSUED.

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: HIGH TEMPERATURE DISHWASHING MACHINE ON THE PREMISES NOT OPERATIONAL. MANAGER STATES MACHINE IS NOT WORKING. NOT BEING USED AND NO DISHES BEING WASHED AT THIS TIME. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, C.D.P.H CONTACTED FOR INSPECTION OF THE MACHINE AND TAG REMOVED BY C.D.P.H. PRIORITY VIOLATION.

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: HIGH TEMPERATURE DISHWASHING MACHINE ON THE PREMISES NOT OPERATIONAL. MANAGER STATES MACHINE IS NOT WORKING. NOT BEING USED AND NO DISHES BEING WASHED AT THIS TIME. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, C.D.P.H CONTACTED FOR INSPECTION OF THE MACHINE AND TAG REMOVED BY C.D.P.H. PRIORITY VIOLATION.

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.