FAIL
Risk 1 (High)
MOUNTAIN TOP KIDS Fails Health Inspection - Chicago Children's services facility
September 30, 2016
License
License #2431887
3
Total Violations
1
Critical
2
Major
Violations Cited by Chicago Health Inspector
3
Violation #11
MAJOR
Violation Details
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED 1 ADULT WASHROOM WITH WASHBOWL SINK TO BE USED BY STAFF. OBSERVED 1 CHILDSIZE TOILET WITH WASHBOWL SINK LOCATED DIRECTLY OUTSIDE ADJACENT TO TOILET ROOM. ONLY 1 TOILET IS INADEQUATE FOR DAY CARE CENTER. MUST HAVE MINIMUM OF 2 TOILETS ONE FOR GIRLS AND ONE TOILET FOR BOYS. INSTALL ADDITIONAL TOILET. CRITCAL VIOLATION 7-38-030
Why This Matters
Inadequate facilities lead to poor hygiene practices and potential fecal contamination.
Food Code Requirement
Sufficient, properly maintained toilet facilities required.
Specific Requirements
Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.
CDPH Food Code: Section 5-203.11, 6-302.11
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST KIT ON SITE. MUST PURCHASE CHLORINE TEST STRIPS AND HAVE ON SITE IN ORDER TO INDICATE 50-100PPM OF CHLORINE IN SANITIZER SOLUTION.SERIOUS VIOLATION 7-32-010
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST KIT ON SITE. MUST PURCHASE CHLORINE TEST STRIPS AND HAVE ON SITE IN ORDER TO INDICATE 50-100PPM OF CHLORINE IN SANITIZER SOLUTION.SERIOUS VIOLATION 7-32-010
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection