PASS W/ CONDITIONS
Risk 1 (High)
SERENDIPITY CHILDCARE Gets Conditional Pass on Health Inspection - Chicago Daycare above and under 2 years
February 26, 2020
Canvass
License #2216009
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED PROCEDURE IN PLACE. HOWEVER MUST PROVIDE ALL THE NECESSARY ITEMS OUTLINED IN POLICY INCLUDING DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
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.
CDPH Food Code: Section 2-501.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD TEMPERATURES OF (TCS) FOODS INSIDE COOLER . APPROX 6- GALLONS OF MILK AT IMPROPER TEMPERATURES OF 50.0F AND 4- HALF GALLONS OF SOY MILK AT 50.0F, 3-LBS OF COOKED OATMEAL AT 48.0F, 2-LBS OF STRING BEANS AT 87.0F, 3-LBS OF BAKE BEANS/HOT DOGS AT IMPROPER TEMPATURES OF 87.F,53.0F. INSTRUCTED TO MAINTAIN ALL (TCS) FOODS AT 41.0F OR BELOW. (PIC) REMOVED AND DISCARDED ALL FOODS AT APPROX 34-LBS AT COST APPROX $40.00-COS . PRIORITY VIOLATION ISSUED 7-38-005
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD TEMPERATURES OF (TCS) FOODS INSIDE COOLER . APPROX 6- GALLONS OF MILK AT IMPROPER TEMPERATURES OF 50.0F AND 4- HALF GALLONS OF SOY MILK AT 50.0F, 3-LBS OF COOKED OATMEAL AT 48.0F, 2-LBS OF STRING BEANS AT 87.0F, 3-LBS OF BAKE BEANS/HOT DOGS AT IMPROPER TEMPATURES OF 87.F,53.0F. INSTRUCTED TO MAINTAIN ALL (TCS) FOODS AT 41.0F OR BELOW. (PIC) REMOVED AND DISCARDED ALL FOODS AT APPROX 34-LBS AT COST APPROX $40.00-COS . PRIORITY VIOLATION ISSUED 7-38-005
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
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