YOUNG SCHOLARS DEVELOPMENTAL INSTITUTE Fails Health Inspection - Chicago Daycare above and under 2 years

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED PREVIOUS PRIORITY VIOLATION NOT CORRECTED FROM INSPECTION REPORT #2623543 DATED 9/10/25. 5-202.12 OBSERVED HAND WASH SINKS NOT MAINTAINED WITH IMPROPER HOT WATER TEMPERATURE IN THE PUBLIC WASHROOM AT 71.8F NEAR THE ENTRANCE AREA, IN THE BOYS WASHROOM AREA HAND WASH SINKS AT 72.7F AND 72.5F AT THE ANNEX NEAR THE INFANT CLASSROOMS, IN THE INFANT PINK CLASSROOM AT 73.1F, IN THE BLUE CLASSROOM WASHROOM HAND WASH SINK AT 70.8F, IN THE BLUE ROOMS HAND SINKS AT 70.2F AND 71.4F AND IN THE ORANGE CLASSROOM WASHROOM HAND WASH SINK AT 71.6F. INSTRUCTED HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SUGGESTED TO CONTACT A SERVICE TECHNICIAN AND/OR PLUMBER. PRIORITY 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.

This violation was corrected during the inspection.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE REACH IN REFRIGERATOR LOCATED IN THE GREEN CLASSROOM. INSTRUCTED TO PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED LEAKING FAUCET AT DRAINPIPE AT HAND WASH SINK IN THE GIRLS WASHROOM AT THE ANNEX NEAR THE INFANT CLASSROOMS AND IN THE KITCHEN AREA THE 3-COMPARTMENT SINK HAS A LEAKY FAUCET HANDLE. INSTRUCTED TO REPAIR.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.16 OBSERVED MOPS STORED/DRYING IMPROPERLY IN THE UTILITY SINK AREA ON THE 1ST FLOOR AND IN THE BASEMENT AREA ACROSS FROM THE KITCHEN. INSTRUCTED TO CORRECT WITH MOP HEAD IN THE UPRIGHT POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 OBSERVED WATER STAINED CLEANING TILES IN THE GOLD CLASSROOM, THE EMPLOYEE WASHROOM AND IN THE PURPLE INFANT CLASSROOM. INSTRUCTED TO CLEAN/REPLACE.

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: 6-501.14 OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON OVERHEAD VENTS IN THE PINK INFANT CLASSROOM AND IN THE INFANT CHANGING ROOM AREA. INSTRUCTED TO MUST CLEAN AND MAINTAIN.

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: 6-501.14 OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON OVERHEAD VENTS IN THE PINK INFANT CLASSROOM AND IN THE INFANT CHANGING ROOM AREA. INSTRUCTED TO MUST CLEAN AND MAINTAIN.

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.