TINY TOT DAYCARE Fails Health Inspection - Chicago Children's services facility

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE FOLLOWING HANDWASHING SINKS HOT WATER AT IMPROPER TEMPERATURES WITH A RANGE BETWEEN 65F-88F: 2ND FLOOR TOILET ROOM, 1ST FLOOR STUDENT TOILET ROOM, 1ST FLOOR DIAPER CHANGING AREA, 1ST FLOOR TODDLER TOILET ROOM, AND 1ST FLOOR TODDLER CLASSROOM. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN ALL HANDWASHING SINKS WITH A HOT WATER TEMPERATURE BETWEEN 100-120F. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED. MANAGEMENT WAS ABLE TO ADJUST SINKS AT TIME OF INSPECTION; SINKS NOW PROVIDE HOT WATER AT 100F-105F.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: NOTED SINGLE SERVICE ARTICLES BEING STORED DIRECTLY ON FLOOR IN KITCHEN. INSTRUCTED MANAGEMENT TO ELEVATE SINGLE SERVICE ITEMS OFF FLOOR AND MAINTAIN.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED SHELVES MADE OF UNSEALED WOOD BEING USED FOR FOOD STORAGE IN THE KITCHEN. INSTRUCTED MANAGEMENT TO SEAL WOOD OR REPLACE WITH SHELVING THAT IS NON-ABSORBENT, SMOOTH, AND EASILY CLEANABLE.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND THE THREE COMPARTMENT SINK NOT MAINTAINED; SINK IS SLOW DRAINING. WHEN WATER FROM ONE COMPARTMENT IS DRAINED; WATER BACKS UP INTO ADJACENT COMPARTMENTS. INSTRUCTED MANAGEMENT TO GET DRAINAGE SYSTEM SERVICED. PRIORITY FOUNDATION 7-38-025. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED HEAVY ICE BUILD UP INSIDE THE CHEST FREEZER LOCATED IN THE KITCHEN. MUST DEFROST, REMOVE ICE, AND CLEAN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE FOLLOWING HANDWASHING SINKS WITH LOW HOT WATER PRESSURE: 2ND FLOOR TOILET ROOM, 1ST FLOOR STUDENT TOILET ROOM, 1ST FLOOR DIAPER CHANGING AREA, 1ST FLOOR TODDLER TOILET ROOM, AND 1ST FLOOR TODDLER CLASSROOM. MUST REPAIR AND PROVIDE ADEQUATE WATER PRESSURE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED A BURNED OUT LIGHT INSIDE THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO REPLACE BULB AND PROVIDE ADEQUATE LIGHTING.

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: NOTED A BURNED OUT LIGHT INSIDE THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO REPLACE BULB AND PROVIDE ADEQUATE LIGHTING.

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.