MONTESSORI GIFTED PREP LLC. Completes Health Inspection - Chicago Children's services facility

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NO ADEQUATE REFRIGERATION, MUST PROVIDE COOLERS THATS LARGE ENOUGH TO KEEP COLD FOODS,

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO ADEQUATE EXPOSED HAND SINK IN PREP AREA MUST PROVIDE, WITH RUNNING HOT WATER, SOAP AND PAPER TOWELS, PORCELAIN EXPOSED HAND BOWL NOT ADEQUATE,

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NO PEST CONTROL LOG BOOK AVAILABLE AT THIS TIME OF INSPECTION, MUST PROVIDE, AND FRONT DOOR NOT RODENT PROOF, APPROX., 1/4 GAP OPENING AT BOTTOM OF DOOR, MUST PROVIDE A RODENT PROOF STRIPE AT BOTTOM OF DOOR,

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO ADEQUATE CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR PROVIDED, MUST HAVE ACTUAL COPY OR PROOF OF ENROLLMENT,

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO ADEQUATE CITY OF CHICAGO SANITATION CERTIFICATE POSTED OR PROVIDED, MUST HAVE ACTUAL COPY OR PROOF OF ENROLLMENT,

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.