LOOP LEARNING CENTER, INC Gets Conditional Pass on Health Inspection - Chicago Daycare above and under 2 years

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE HANDWASHING SINK IN THE EMPLOYEE TOILET ROOM IN THE HALLWAY NEAR THE AFTERSCHOOL AREA OF THE FACILITY NOT PROPERLY FUNCTIONING. WATER MUST RUN CONTINOUSLY FOR AT LEAST 15 SECONDS BEFORE REACTIVATING FAUCET.

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 COLD HOLDING TEMPERATURES OF TCS FOODS FOUND IN THE REFRIGERATOR IN THE FOOD PREP AREA. WHOLE MILK (46.0F), CHEESE STICKS (50.0F), TWO BAGS OF CUBE CHEESE (49.0F), STRAWBERRY YOGURT (48.0F), AND SILK MILK (48.0F). MANAGER DISCARDED APPROXIMATELY 20LBS AND 1 GALLON WORTH OF PRODUCT AT $75. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005 CITATION ISSUED

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF A REFRIGERATOR AT 51.0F WITH TCS FOODS STORED INSIDE FOR HUMAN CONSUMPTION. THE REFRIGERATOR FOUND OUT OF COMPLIANCE WAS AT THE END OF THE FOOD PREP AREA NEAR A CLASSROOM. A HELD FOR INSPECTION TAG WAS PLACED ON THE UNIT. PLEASE REVIEW TAG REMOVAL INSTRUCTIONS IN THE COMMENTS. MUST HAVE REFRIGERATORS AT A PROPER COLD HOLDING TEMPERATURE OF 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ICE BUILD UP IN THE INSIDE OF THE MINI COOLER IN THE INFANT/ BABY ROOM. INSTRUCTED TO REMOVE ICE BUILD UP AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ICE BUILD UP IN THE INSIDE OF THE MINI COOLER IN THE INFANT/ BABY ROOM. INSTRUCTED TO REMOVE ICE BUILD UP AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.