PASS W/ CONDITIONS
Risk 1 (High)
LAKESHORE LEARNING ACADEMY, INCORPORATED Gets Conditional Pass on Health Inspection - Chicago Daycare above and under 2 years
LAKESHORE LEARNING ACADEMY, INCORPORATED
1933 E 87TH ST, CHICAGO 60617
Daycare Above and Under 2 Years
December 8, 2017
Canvass
License #2216153
3
Total Violations
2
Critical
1
Major
2
Corrected On Site
Violations Cited by Chicago Health Inspector
3
Violation #12
CORRECTED
CRITICAL
Violation Details
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO HAND SOAP IN FOOD PREP AREA, NO SOAP AND PAPER TOWEL IN EMPLOYEE'S TOILET ROOM LOCATED AT REAR CLASS ROOM AREA, NO PAPER TOWEL IN CHILDREN'S TOILET ROOM. INSTRUCTED TO PROVIDE SOAL AND PAPER TOWEL AT ALL HAND SINK AT ALL TIMES. VIOLATION CORRECTED DURING THE INSPECTION. CRITICAL VIOLATION: 7-38-030.
Why This Matters
Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.
Food Code Requirement
All handwashing sinks must have soap and hand drying provisions.
Specific Requirements
Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 6-301.11, 6-301.12
Violation #22
CORRECTED
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO MEASURE PROPER DISH WASHING SANITIZER CHEMICAL IN FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN. VIOLATION CORRECTED DURING THE INSPECTION. FACILITY PROVIDED AT THE END OF INSPECTION. SERIOUS VIOLATION: 7-38-030
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CORRECTED
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO MEASURE PROPER DISH WASHING SANITIZER CHEMICAL IN FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN. VIOLATION CORRECTED DURING THE INSPECTION. FACILITY PROVIDED AT THE END OF INSPECTION. SERIOUS VIOLATION: 7-38-030
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 3-501.16(A)(1)
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