NORTH LAWNDALE YMCA Fails Health Inspection - Chicago Daycare above and under 2 years

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON IN CHARGE WITH VALID FOODSERVICE MANAGER TRAINING.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO VALID ORIGINAL CITY OF CHICAGO SANITATION MANAGER CERTIFICATE ON SITE. INSTRUCTED PERSON IN CHARGE TO OBTAIN CITY OF CHICAGO CERTIFICATE AND MAINTAIN ON SITE AS WELL AS CERTIFIED MANAGER. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.

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 HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HOT WATER IN SECOND FLOOR MEN'S AND BOYS RESTROOM AT IMPROPER TEMPERATURE(RANGE FROM 60.1F-85.3F). INSTRUCTED PERSON IN CHARGE THAT HOT WATER AT ALL HAND SINKS MUST MAINTAIN MINIMUM TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BUILD UP OF DUST AND GRIME ON CEILING TILES IN KITCHEN AREA ABOVE PREP TABLE AND THREE COMPARTMENT SINK. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BUILD UP OF DUST AND GRIME ON CEILING TILES IN KITCHEN AREA ABOVE PREP TABLE AND THREE COMPARTMENT SINK. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.