LAUGHS AND GIGGLES CHILDREN'S ACADEMY Fails Health Inspection - Chicago Daycare above and under 2 years

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC ON SITE BUT NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO EMPLOYEE PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED THAT KIT MUST HAVE ALL NECESSARY ITEMS OUTLINE IN POLICY INCLUDING FACS MASK, PLASTIC GLOVES AND DISPOSABLE MOP. PRIORITY FOUNDATION

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER AT HANDWASHING SINKS IN GIRLS WASHROOM. HOT WATER TEMPERATURE 78F AND 87.4F AT WASHBOWLS. INSTRUCTED THAT HOT WATER AT HANSWASHING SINKS MUST BE AT LEAST 100F. INSTRUCTED TO REPAIR. PRIORITY VIOLATION ISSUED 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 IMPROPER TEMPERATURES OF MILK INSIDE OF REFGERATOR AT TEMPERATURES RANGING FROM 45F-47F. INSTRUCTED (TCS) FOODS, COLD MUST BE MAINTAINED AT 41F OR BELOW. PRIORITY VIOLATION ISSUED 7-38-005. APPROX 24LBS AT COST APPROX $40.00. MILK WAS REMOVED AND DISCARDED BY EMPLOYEE-COS.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF 20-MICE DROPPINGS ON PREMISES INSIDE FLOOR OF LAUNDRY ROOM. BEHIND CLUTTER AND WASHING MACHINE. INSTRUCTED TO CLEAN/ SANITIZE ALL AREAS. RECOMMENED PEST SERVICE. PRIORITY FOUNDATION 7-38-020(A)

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF 20-MICE DROPPINGS ON PREMISES INSIDE FLOOR OF LAUNDRY ROOM. BEHIND CLUTTER AND WASHING MACHINE. INSTRUCTED TO CLEAN/ SANITIZE ALL AREAS. RECOMMENED PEST SERVICE. PRIORITY FOUNDATION 7-38-020(A)

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.