NORTH STAR CHILD DEVELOPMENT, INC Fails Health Inspection - Chicago Children's services facility

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDUREON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINKS IN TOILET ROOMS. WATER TEMPERATURE AT HAND SINKS RANGING FROM 68-92F LOCATED IN CLASSROOMS #3,4,5,6,9,10,13 AND TEACHERS TOILET ROOM 2ND FLOOR. MINIMUM WATER TEMPERATURE MUST BE AT 100.0F OR ABOVE THROUGH MIXING VALVE OR COMBINATION FAUCET. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINKS IN TOILET ROOMS. WATER TEMPERATURE AT HAND SINKS RANGING FROM 68-92F LOCATED IN CLASSROOMS #3,4,5,6,9,10,13 AND TEACHERS TOILET ROOM 2ND FLOOR. MINIMUM WATER TEMPERATURE MUST BE AT 100.0F OR ABOVE THROUGH MIXING VALVE OR COMBINATION FAUCET. 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.