FAIL
Risk 1 (High)
MOUNTAIN TOP KIDS Fails Health Inspection - Chicago Children's services facility
April 24, 2018
Canvass
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: KITCHEN EXPOSED HAND WASHING SINK NOT ACCESSIBLE. FOUND BLOCKED BY LARGE METAL PREP TABLE. EXPOSED HAND WASHING SINK MUST BE ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES. TABLE WAS REMOVED. CRITICAL 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: NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO CHECK SANITATION CONCENTRATION AT THE THREE COMPARTMENT SINK FOR WASHING, RINSING AND SANITIZING DISHWARES. SERIOUS VIOLATION 7-38-030.
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: NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO CHECK SANITATION CONCENTRATION AT THE THREE COMPARTMENT SINK FOR WASHING, RINSING AND SANITIZING DISHWARES. SERIOUS VIOLATION 7-38-030.
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