PRAIRIELAND MONTESSORI Fails Health Inspection - Chicago Daycare (2 - 6 years)

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A VALID CITY OF CHICAGO SANITATION CERTIFICATE ON SITE. PRIORITY FOUNDATION VIOLATION.

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 CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 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: NOTED INADEQUATE HOT WATER AT THE PRAIRIE DOG CLASSROOM HAND WASHING SINK. THE MAXIMUM HOT WATER TEMPERATURE WAS NOTED AT 87.4F. INSTRUCTED THE HOT WATER TEMPERATURE MUST BE A MINIMUM OF 100 F AT ALL HAND WASHING SINKS. HOT WATER NOTED AT ALL OTHER HAND SINKS. 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: NOTED INADEQUATE HOT WATER AT THE PRAIRIE DOG CLASSROOM HAND WASHING SINK. THE MAXIMUM HOT WATER TEMPERATURE WAS NOTED AT 87.4F. INSTRUCTED THE HOT WATER TEMPERATURE MUST BE A MINIMUM OF 100 F AT ALL HAND WASHING SINKS. HOT WATER NOTED AT ALL OTHER HAND SINKS. 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.