LINCOLN PARK PRE-SCHOOL Fails Health Inspection - Chicago Daycare (2 - 6 years)

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. CHLORINE CHEMICAL DISH MACHINE NOT DISPENSING SANITIZER AFTER SEVERAL ATTEMPTS. 0PPM FOUND. NO DISHES BEING WASHED AT THE TIME OF INSPECTION. NO CITATION ISSUED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES SANITIZER TO 100PPM CHLORINE. MUST CONTACT SUPERVISOR LOPEZ @ 312-746-7855 FOR INSPECTION AND TAG REMOVAL. INSTRUCTED MUST SET TWO COMPARTMENT SINK TO WASH, RINSE UTENSILS THEN RE-SET TO SANITIZE. ALL OTHER MEALS/BEVERAGES ARE TO BE SERVED IN DISPOSABLE DISHWARES AND FOOD TRAYS/PANS ARE TAKEN BACK TO CATERED FACILITY TO BE WASHED, RINSED AND SANITIZED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.