SMALL WORLD DAYCARE CENTER Gets Conditional Pass on Health Inspection - Chicago Daycare above and under 2 years

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY WAS OBSERVED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION 7-38-012A. NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO CLEAN-UP POLICY PROVIDED ON THE PREMISES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A WRITTEN POLICY ON THE PREMISES WITH PROPER CLEAN-UP EQUIPMENT. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

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.

PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED COOKED PEAS AND CORN STORED IN A CONTAINER IN THE REFRIGERATOR AT 46.9F. THE FOOD WAS LABELED AS BEING COOKED ON 7/3/18. MANAGEMENT INSTRUCTED TO PROPERLY COOL ALL TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED COOKED PEAS AND CORN STORED IN A CONTAINER IN THE REFRIGERATOR AT 46.9F. THE FOOD WAS LABELED AS BEING COOKED ON 7/3/18. MANAGEMENT INSTRUCTED TO PROPERLY COOL ALL TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.