LIVING WITNESS LEARNING DAY CARE Fails Health Inspection - Chicago Daycare (2 - 6 years)

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP OR PAPER TOWELS AVAILABLE AT THE KITCHEN EXPOSED HAND SINK. CLEAN DISHES BEING STORED INSIDE SAME SINK. INSTRUCTED SOAP AND PAPER TOWELS MUST ALWAYS BE AVAILABLE AT THE HAND WASHING SINK AND SINK MUST BE ACCESSIBLE AT ALL TIMES, UNOBSTRUCTED BY STORED ITEMS. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD NOT PROTECTED DURING STORAGE. OPEN ONE GALLON CONTAINER OF BBQ SAUCE FOUND STORED UNDER THE KITCHEN TWO COMPARTMENT SINK WITH OPEN CONTAINERS OF BLEACH, FLOOR CLEANER, POWDERED CLEANER AND OTHER ASSORTED CLEANING ITEMS AND CHEMICALS. BBQ SAUCE DISCARDED. ALSO OBSERVED FRESH, READY TO EAT FRUITS BEING STORED DIRECTLY NEXT TO EXPOSED HAND SINK. MANAGEMENT REMOVED. SERIOUS VIOLATION 7-38-005(A).

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO SANITATION CERTIFICATES POSTED ON THE PREMISES. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: DIRTY FOOD ENCRUSTED PAN INSIDE OVEN. MUST STORE POTS/PANS CLEAN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE PAPER AS A LINER THROUGHOUT KITCHEN CABINETS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR ALL KITCHEN CABINETS WITH DIRT, CLUTTER AND COB WEBS. INTERIOR KITCHEN OVEN DIRTY WITH BAKED ON FOOD DEBRIS.MUST CLEAN, ORGANIZE AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG BASEBOARDS THROUGHOUT THE BASEMENT CLASSROOMS AND KITCHEN WITH DIRT, DEBRIS AND DEAD INSECTS. MUST CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING CEILING TILE ABOVE THE REFRIGERATOR. MUST REPLACE. HOLES IN WALLS AND ALONG BASEBOARDS THROUGHOUT THE BASEMENT SMALL CLASSROOM AND ADJACENT WASHROOM. PEELING PAINT ON CEILING THROUGHOUT THE SAME CLASSROOM AND WASHROOM. HOLE IN WALL IN BASEMENT LARGER WASHROOM AND SAME WASHROOM WITH DIRTY WALLS WITH EXCESSIVE COBWEBS AND DEAD INSECTS. MUST REPAIR ALL THE ABOVE, CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELDS IN THE KITCHEN AT THE TWO COMPARTMENT AND EXPOSED HAND SINKS. MUST PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELDS IN THE KITCHEN AT THE TWO COMPARTMENT AND EXPOSED HAND SINKS. MUST PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.