FAIL
Risk 1 (High)
NEW EINSTEINS ACADEMY II Fails Health Inspection - Chicago Children's services facility
January 27, 2025
Canvass
License #2386096
4
Total Violations
2
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HAND SINK INSIDE RAINFOREST (GREEN ROOM) WASHROOM AND IN INFANTS'S ROOM.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED STORED BOXES ON FLOOR IN THE KITCHEN. INSTRUCTED TO STORE BOXES 6" OFF THE FLOOR TO PREVENT CONTAMINATION AND FOR EASY ACCESS ON CLEANING.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED INADEQUATE HOT RUNNING WATER TEMPERATURE OF 76.0F - 81.0F AT MULTIPLE SINKS INCLUDING HAND WASHING SINK IN THE PREP AREA, 3 COMPARTMENT SINK AND HANDSINK INSIDE ALL WASHROOMS. INSTRUCTED TO FIX. INSTRUCTED MANAGER, MUST SUPPLY AND MAINTAIN HOT WATER TEMPERATURE OF 100.0 F AT ALL HANDSINK AND A MINIMUM TEMPERATURE OF 110 F AT 3 COMPARTMENT SINK IN THE KITCHEN. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED INADEQUATE HOT RUNNING WATER TEMPERATURE OF 76.0F - 81.0F AT MULTIPLE SINKS INCLUDING HAND WASHING SINK IN THE PREP AREA, 3 COMPARTMENT SINK AND HANDSINK INSIDE ALL WASHROOMS. INSTRUCTED TO FIX. INSTRUCTED MANAGER, MUST SUPPLY AND MAINTAIN HOT WATER TEMPERATURE OF 100.0 F AT ALL HANDSINK AND A MINIMUM TEMPERATURE OF 110 F AT 3 COMPARTMENT SINK IN THE KITCHEN. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
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