WRIGHT EARLY CARE & LEARNING CENTER Gets Conditional Pass on Health Inspection - Chicago Daycare above and under 2 years

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED PROCEDURE IN PLACE ON SITE.HOWEVER ALL NECESSARY ITEMS NOT PROVIDED. INSTRUCTED TO PROVIDE ALL NECESSARY ITEMS IN POLICY. MUST INCLUDE DISPOSABLE MOP, GLOVES, FACE MASK AND APPROPIRIATE SANITIZER TO KILL THE NOROVIRUS. PRIORITY FOUNDATION

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT WATER AT STAFF MEN AND WOMEN WASHROOMS NEAR INFANT SIDE OF DAYCARE. HOT WATER TEMPERATURE (75.7F-76.3F). INSTRUCTED THAT HOT WATER TEMPERATURE MUST MAINTAIN AT MINIMUM OF 100F. PRIORITY VIOLATION 7-38-030.ENGINEER ADJUSTED HOT WATER TANK DURING INSPECTION AND HOT WATER IS NOW 100F-COS.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT WATER AT STAFF MEN AND WOMEN WASHROOMS NEAR INFANT SIDE OF DAYCARE. HOT WATER TEMPERATURE (75.7F-76.3F). INSTRUCTED THAT HOT WATER TEMPERATURE MUST MAINTAIN AT MINIMUM OF 100F. PRIORITY VIOLATION 7-38-030.ENGINEER ADJUSTED HOT WATER TANK DURING INSPECTION AND HOT WATER IS NOW 100F-COS.

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.