FAIL
Risk 1 (High)
PAULO FREIRE CENTER Fails Health Inspection - Chicago Daycare above and under 2 years
February 3, 2023
License
License #2215569
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT RUNNING WATER AT HANDWASH SINKS IN ROOMS 105 AND 106, ( TEMPERATURE AT 45.0F) INSTRUCTED MANAGER TO PROVIDE HOT WATER AT 100F AT ALL HANDWASHING SINKS. CITATION ISSUED 7-38-030(C) PRIORITY.
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 #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD NOT MEETING REQUIRED TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: COOKED BROCCOLI 118.5F AND RAVIOLI 118.7F VOLUNTARILY DISPOSED OF 10 LBS OF MEALS WORTH $50.00 PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD NOT MEETING REQUIRED TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: COOKED BROCCOLI 118.5F AND RAVIOLI 118.7F VOLUNTARILY DISPOSED OF 10 LBS OF MEALS WORTH $50.00 PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
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