Smart From The Start Fails Health Inspection - Chicago Children's services facility

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: - OBSERVED TOYS IN THE HANDWASH SINK IN THE RAINBOW ROOM. INSTRUCTED FACILITY TO REMOVE TOYS AND THAT ALL HANDWASH SINKS MUST BE USED FOR ONLY HANDWASHING. AFTER TOYS WERE REMOVED, OBSERVED THE TEACHER PROCEEDED TO WASH TOYS IN THE SAME HANDWASH SINK. INSTRUCTED FACILITY ALL HANDWASH SINKS ARE TO BE USED FOR HANDWASHING ONLY. ANY TOY OR DISH WASHING MUST TAKE PLACE IN A DESIGNATED SINK FOR WASHING. PRIORITY FOUNDATION 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: - 1/4 GAP ON THE BOTTOM LEFT SIDE OF THE FRONT ENTRANCE DOOR. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOOR. -

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: - OBSERVED MILK CRATES BEING USED AS SHELVES IN THE PANTRY OF THE KITCHEN. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING. -

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: - OBSERVED INADEQUATE HOT WATER THROUGHOUT FACILITY AT TIME OF INSPECTION. OBSERVED THE HOT WATER AT ALL HANDWASH AND THE 3 COMPARTMENT SINK TO BE 66.9F-89.8F DURING INSPECTION. FACILITY MUST PROVIDE A SUFFICIENT CAPACITY OF HOT WATER TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT FACILITY. ALL HANDWASH SINKS MUST PROVIDE AND MAINTAIN A HOT WATER TEMPERATURE OF AT LEAST 100F AT ALL TIMES, AND THE 3 COMPARTMENT SINK MUST PROVIDE AND MAINTAIN A HOT WATER TEMPERATURE OF AT LEAST 110F FOR ALL DISHWASHING. PRIORITY VIOLATION#:7-38-030(c). CITATION ISSUED. -

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: - FLOOR ALONG THE WALL BASE,ALL CORNER IN THE KITCHEN PREP AREA WITH DIRT AND DUST ACCUMULATED. INSTRUCTED TO CLEAN AND MAINTAIN. -

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: - BURNED OUT LIGHT BULBS IN THE PREP AREA AND MISSING END CAPS TO HOLD THE PLASTIC LIGHT SHIELD. MUST REPLACE LIGHT BULBS AND PROVIDE END CAPS. -

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: - BURNED OUT LIGHT BULBS IN THE PREP AREA AND MISSING END CAPS TO HOLD THE PLASTIC LIGHT SHIELD. MUST REPLACE LIGHT BULBS AND PROVIDE END CAPS. -

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.