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APPLE TREE LEARNING CENTER

1733 W IRVING PARK RD, CHICAGO, IL 60613 · Children's Services Facility

Inspection summary

APPLE TREE LEARNING CENTER has been inspected 2 times by Chicago Department of Public Health since April 23, 2010. The most recent inspection, on April 27, 2012, recorded 2 infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on April 27, 2012. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 27, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

2 inspections

  1. License

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED KITCHEN EMPLOYEE IMPROPERLY WASHING, AND NOT SANITIZING MULTI-USE DISHWARE AT THREE COMPARTMENT SINK. SINK NOT SET UP TO WASH OR RINSE AND THIRD COMPARTMENT CONTAINING PLAIN WATER, NO CHLORINE 0PPM, WITH SILVERWARE AND MULTI-USE PLASTIC CUPS. DEMONSTRATED AND REVIEWED WITH CERTIFIED MANAGER THE PROPER CONCENTRATION LEVEL OF CHLORINE AND PROPER METHOD TO SET SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR BASEBOARD BEHIND BOTH TOILETS IN PRE-K AND TWO YEAR OLD ROOMS WITH OPEN CREVICE. MUST PROPERLY SEAL OPENINGS WITH TIGHT SEAL.
  2. License

    0 infractions

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