LITTLE CREATIVE MINDS CHILD DEVELOPMENT CENTER, IN Gets Conditional Pass on Health Inspection - Chicago Children's services facility

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS (TYKES CLASSROOM,STAFF WASHROOM).

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: FOUND HIGH TEMPERATURE DISH WASHING MACHINE NOT IN USE AT THIS TIME (FINAL RINSE AT 148.8F)LOCATED IN THE KITCHEN PREP AREA.A MECHANICAL DISHWASHING MACHINE MUST PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED (** SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-025,NO CITATION ISSUED.(COS)

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: FOUND HIGH TEMPERATURE DISH WASHING MACHINE NOT IN USE AT THIS TIME (FINAL RINSE AT 148.8F)LOCATED IN THE KITCHEN PREP AREA.A MECHANICAL DISHWASHING MACHINE MUST PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED (** SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-025,NO CITATION ISSUED.(COS)

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.