SPARK MONTESSORI Fails Health Inspection - Chicago Children's services facility

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED MANAGER ON SITE AT TIME OF INSPECTION WHILE IMMUNOCOMPROMISED INDIVIDUALS WERE SERVED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLIDNG A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED HIGH TEMPERATURE DISH MACHINE MAINTAINING IMRPOPER MAXIMUM TEMPERATURE OF 149.5F. MACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR DISH MACHINE SO THAT IT IS CAPABLE OF DELIVERING A FINAL RINSE BETWEEN 180-192F WHICH RAISES SURFACE TEMPERATURE OF UTENSILS UP TO AT LEAST 160F. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED HIGH TEMPERATURE DISH MACHINE MAINTAINING IMRPOPER MAXIMUM TEMPERATURE OF 149.5F. MACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR DISH MACHINE SO THAT IT IS CAPABLE OF DELIVERING A FINAL RINSE BETWEEN 180-192F WHICH RAISES SURFACE TEMPERATURE OF UTENSILS UP TO AT LEAST 160F. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.