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GIFTED CHILDREN ACADEMY

1921-1925 W HOWARD ST, CHICAGO, IL 60626 · Daycare (2 - 6 Years)

Inspection summary

GIFTED CHILDREN ACADEMY has been inspected 13 times by Chicago Department of Public Health since November 10, 2016. The most recent inspection, on October 15, 2025, found no infractions.

6 of 13 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, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • 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 5 times across 3 separate inspections, most recently on August 16, 2023. For example: PROPER COLD HOLDING TEMPERATURES

  • Handwashing and staff hygieneHigher risk

    Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

    Recorded 4 times across 2 separate inspections, most recently on March 29, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on August 12, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 7, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 4 times across 4 separate inspections, most recently on March 29, 2021. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. License

    1 infraction

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED 15 LBS OF PREPARED CHICKEN SALAD ON THE COUNTER BEING PORTIONED. THE TEMPERATURE OF THE CHICKEN SALAD WAS 61F. CHICKEN SALAD WAS DELIVERED FROM A CATERING FACILTY AND WAS NOT MADE ON SITE. CHICKEN SALAD WAS NOT PART OF A COOLING PROCESS. 15 LBS CHICKEN SALAD WAS DISCARDED VALUED AT APPROXIMATELY $75. PRIORITY VIOLATION 7-38-005
  4. License

    0 infractions

  5. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY. INSTRUCTED PIC TO PROVIDE. 7-38-010 PRIORITY FOUNDATION.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND INCOMPLETE VOMIT/FECAL MATTER CLEANUP KIT. INSTRUCTED PIC TO PROVIDE A WRITTEN PROCEDURE AND KIT (MUST INCLUDE DISINFECTANT RATED FOR NOROVIRUS). 7-38-005 PRIORITY FOUNDATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDWASHING SIGN OVER THREE COMPARTMENT SINK. MUST PROVIDE HANDWASHING SIGN DIRECTLY OVER HANDWASHING SINK ONLY.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD EMPLOYEE NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO PROVIDE.
  6. License Re-Inspection

    1 infraction

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED A WHITE DISH RACK STORED AT THIRD COMPARTMENT SINK BY THE REFRIGERATOR IN THE KITCHEN. INSTRUCTED TO RELOCATE DISH RACK FROM THIRD COMPARTMENT SINK OR PROVIDE A RACK ABOVE THE THREE COMPARTMENT SINK TO AIR DRY MULTI USE UTENSILS.
  7. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
    • 12. FOOD RECEIVED AT PROPER TEMPERATURE
      • WE(SANITARIANS AND OWNER)OBSERVED RECEIVED TCS FOOD STORED INSIDE THE REFRIGERATOR AT IMPROPER TEMPERATURE:4# OF COLESLAW AT TEMP OF 51.2F,4-3/4# OF CUT CANTALOUPE AT TEMP OF 65.5F AND 6 EACH 1/2 GALLONS OF VARIOUS KIND OF MILK AT TEMP OF 48.4F. NO TEMPERATURE TAKEN OF THE MENTIONED PRODUCTS UPON DELIVERY,ALSO NO LOG BOOK PROVIDED FOR DELIVERED FOOD. COLD FOOD MUST BE ACCEPTED TEMP OF 41F AND BELOW. HOT FOOD AT TEMP OF 135 AND ABOVE,FOOD DISCARDED AND DENATURED BY OWNER.POUNDS OF FOOD 9; MILK 112oz. VALUE 20 PRIORITY VIOLATION:7-38-005. " CONSOLIDATED WITH VIOLATION #22 (CODE:3-501.16)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND (TCS FOOD) 5 EACH 1/2 GALLONS OF VARIOUS KIND OF MILK STORED INSIDE THE REFRIGERATOR AT TEMP OF 45.7F TO 48F,THREE PEELED EGGS INSIDE A BAG AT TEMP OF 48F ALSO STORED INSIDE THE MENTIONED UNIT. COLD TCS FOOD MUST MAINTAIN TEMP OF 41F AND BELOW.FOOD DISCARDED AND DENATURED. POUNDS 9.VALUE 12 PRIORITY VIOLATION:7-38-005,CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND AMBIENT OF REFRIGERATOR AT TEMP OF 48F TO 50F. THEIR OWN THERMOMETER INSIDE THE UNIT SHOWED 48F. REFRIGERATOR MUST MAINTAIN TEMP OF 41F AND BELOW. TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED A WHITE DISH RACK STORED AT THIRD COMPARTMENT SINK BY THE REFRIGERATOR IN THE KITCHEN. INSTRUCTED TO RELOCATE DISH RACK FROM THIRD COMPARTMENT SINK OR PROVIDE A RACK ABOVE THE THREE COMPARTMENT SINK TO AIR DRY MULTI USE UTENSILS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SWEEP DEBRIS ON FLOOR ALONG EAST SITE WALL IN THE CLASSROOM BY THE KITCHEN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 9-7-18,REPORT 221400 #55) 6-501.114 OBSERVED CLOSET IN REAR NEAR KITCHEN WITH PAPER PRODUCTS AND CLEANING PRODUCTS NEEDS TO BE REORGANIZED. ALL ITEMS NEED TO BE 6 INCHES OFF FLOOR AND 4 INCHES AWAY FROM WALLS. PRIORITY FOUNDATION VIOLATION:7-42-090,CITATION ISSUED
  8. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A)FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 (A) OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7 DAYS WITH THE DATE OF PREPARTION COUNTING AS DAY 1. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.16 After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED CLOSET IN REAR NEAR KITHEN WITH PAPER PRODUCTS AND CLEANING PRODUCTS NEEDS TO BE REORGANIZED. ALL ITEMS NEED TO BE 6 INCHES OFF FLOOR AND 6 INCHES AWAY FROM WALLS.
  9. License Re-Inspection

    0 infractions

  10. License

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • THIS ESTABLISHMENT HAS NO CITY OF CHICAGO CERTIFIED MANAGERS CERTIFICATE OR PROOF OF ENROLLMENT. SERIOUS VIOLATION 7- 38-012
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED STAINED CEILING PANEL NEXT TO HOT LINE HOOD IN KITCHEN.INSTRUCTED MANAGEMENT TO REPLACE CEILING PANEL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER IN STORAGE CLOSET NEXT TO KITCHEN.INSTRUCTED MANAGEMENT TO REMOVE CLUTTER FOR BETTER PEST CONTROL MONITORING.
  11. License

    0 infractions

  12. Canvass

    0 infractions

  13. License

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED PLUMBERS PUTTY BEING USED IN THE EXPOSED HAND SINK AND 3-COMP SINK IN THE KITCHEN. INSTRUCTED TO REMOVE PUTTY, AND USE A NON TOXIC MATERIAL IN THE SINKS INSTEAD AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTALL THERMOMETER IN REFRIGERATOR, AND PROVIDE METAL STEM THERMOMETERS ON SITE TO TAKE FOOD TEMPERATURES, AND MAINTAIN.

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