SHINING STAR EARLY LEARNING ACADEMY Fails Health Inspection - Chicago Daycare above and under 2 years

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED OUTSIDE GARBAGE AREA NOT MAINTAINED,( LIDS OPENED WITH OVERFLOWING GARBAGE). MUST KEEP MAINTAIN GARBAGE INSIDE OF DUMPSTER WITH LIDS CLOSED. SERIOUS VIOLATION 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED 3- COMPARTMENT IN PREP AREA SET UP WITH QUATERNARY AMMONIUM SANITIZER IN WATER, BUT NO QAC (QUATERNARY AMMONIUM ) CHEMICAL TEST KIT TO CHECK SANITIZER WATER. MUST PROVIDE QAC CHEMICAL TEST KIT. SERIOUS VIOLATION 7-38-030

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED INADEQATE HAND WASHING FACILITES ON PREMISES EAST SIDE CLASSROOMS. HOT WATER TEMPERATURE 70.3F IN THE INFANT CLASSROOM AT HAND SINK AT CHANGING TABLE AND IN STAFF WASHROOM, KIDS HAND SINK 61.7F, 68.7F. IN THE LITTLE BEE CLASSROOM,THE STAFF HAND SINK HOT WATER 68.0F,KIDS CLASSROOM HAND SINK HOT WATER- 67.5F. IN THE KIDS WASHROOM THE FIRST HAND SINK NOT OPERABLE AND THE LEFT HAND SINK HOT WATER TEMPERATURE-60.1F. MUST REPAIR AND PROVIDE ADEQUATE HOT WATER. INSTRUCTED HOT WATER TEMPERATURE MUST BE A MINIMUM REQUIRED OF 85.0F. SERIOUS VIOLATION 7-38-030

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DEEP FREEZER LID IN POOR REPAIR. TOP CONNECTION BROKE ON ONE SIDE. MUST REPAIR OR REPLACE.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DEEP FREEZER LID IN POOR REPAIR. TOP CONNECTION BROKE ON ONE SIDE. MUST REPAIR OR REPLACE.

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.