PINOCCHIO CHILD CARE Fails Health Inspection - Chicago Daycare (2 - 6 years)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THREE HALF FILLED PITCHERS WITH MILK STORED INSIDE THE WHITE REFRIGERATOR IN THE KITCHEN.MILK WAS PRIOR SERVED TO CHILDREN AND LEFTOVER WAS RE-STORED INSIDE THE COOLER AT TEMP OF:53.9F-62.4F AND 71.9F.REFRIGERATOR UNIT MAINTAINED AIR TEMP OF 35.9F.COLD FOOD MUST MAINTAIN 40F AND BELOW.FOOD(MILK) DISCARDED. CRITICAL VIOLATION:7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NON-COMMERCIAL DISH MACHINE(WITHOUT TEMPERATURE GAUGE), PRESENTLY IN USE,UNABLE TO SANITIZE CERTIFIED FOOD HANDLER STATED:CHILDREN'S CUPS,DISHES ETC. ARE WASHED AND RINSED AT MACHINE,THAN MULTI USE UTENSILS ARE SANITIZE AT LAST COMPARTMENT SINK OF THE TREE COMPARTMENT SINK,HOWEVER DISHES AND CUPS REMOVED FROM DISH MACHINE WAS STORED WITH OTHER CLEAN DISHES,SO, NO SANITIZING WAS DONE.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT,INSTEAD USE THREE COMPARTMENT SINK FOR:WASH,RINSE AND SANITIZE.IF UNIT IS REPLACED MUST PROVIDE A COMMERCIAL UNIT.DISHES AND CUPS IN QUESTION WERE SANITIZED. CRITICAL VIOLATION:7-38-005(A)

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 12-04-2013,REPORT #1329635 #34-Floors under 3 compartment sink not clean, need detailed cleaning(corners). #35-Damaged/stained ceiling tiles in rear classroom shall be repaired/replaced OBSERVED TODAY THE SAME VIOLATIONS SERIOUS VIOLATION:7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND FOOD PREP COUNTER.INSTRUCTED TO INSTALL SAID SPLASH GUARD,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS ON FLOOR WITH SPIDER WEBS,BETWEEN TWO REFRIGERATORS AND WALLS.INSTRUCTED TO CLEAN AND MAINTAIN

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS ON FLOOR WITH SPIDER WEBS,BETWEEN TWO REFRIGERATORS AND WALLS.INSTRUCTED TO CLEAN AND MAINTAIN

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.