ROSELAND LEARNING CENTER Fails Health Inspection - Chicago Daycare above and under 2 years

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. HOWEVER INSTRUCTED TO PROVIDE ALL THE NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NOROVIRUS. PRIORITY FOUNDATION

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 HANDWASHING SINKS NOT MAINTAINED. NO HOT WATER AT HANDWASHING SINKS IN RED CLASSROOM WASHROOMS,(BLUE,YELLOW), RANGING FROM 79.0F TO 95.0F. ALSO HANDWASHING SINK IN BASEMENT KITCHEN GOES TO 91.0F AND DROPS DOWN TO 88.0F. INSTRUCTED TO REPAIR BY REINSPECTION. HOT WATER MUST BE A MINIMUM OF 100.0F. PRIORITY VIOLATION ISSUED 7-38-030(C).

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 HANDWASHING SINKS NOT MAINTAINED. NO HOT WATER AT HANDWASHING SINKS IN RED CLASSROOM WASHROOMS,(BLUE,YELLOW), RANGING FROM 79.0F TO 95.0F. ALSO HANDWASHING SINK IN BASEMENT KITCHEN GOES TO 91.0F AND DROPS DOWN TO 88.0F. INSTRUCTED TO REPAIR BY REINSPECTION. HOT WATER MUST BE A MINIMUM OF 100.0F. PRIORITY VIOLATION ISSUED 7-38-030(C).

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.