Skip to content
Loading map…

ILEARN CENTER OF WEST TOWN, LLC

1801 W CHICAGO AVE, CHICAGO, IL 60622 · Daycare Above and Under 2 Years

Inspection summary

ILEARN CENTER OF WEST TOWN, LLC has been inspected 10 times by Chicago Department of Public Health since March 21, 2017. The most recent inspection, on January 22, 2026, recorded 6 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on January 22, 2026. For example: PERSONAL CLEANLINESS

  • 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 3 times across 3 separate inspections, most recently on May 5, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 2 separate inspections, most recently on April 2, 2021. For example: PROPER COLD HOLDING TEMPERATURES

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 7 times across 5 separate inspections, most recently on January 22, 2026. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

  • 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 6 times across 3 separate inspections, most recently on January 22, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

10 inspections

  1. Canvass

    6 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLER PREPPING/HANDLING FOOD WITHOUT HAIR RESTRAINT(S). INSTRUCTED TO PROVIDE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED LARGE BOWLS NOT INVERTED IN THE KITCHEN STORAGE AREA. INSTRUCTED TO CORRECT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING IN THE DISH WASH AND STORAGE AREAS. INSTRUCTED TO REMOVE AND PROVIDE SHELVING THAT IS 6" FROM THE FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPEN CEILING IN THE STORAGE/HOT WATER TANK ROOM. INSTRUCTED TO COVER/SEAL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON EXHAUST VENTS THROUGHOUT THE FACILITY. INSTRUCTED TO CLEAN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNED OUT LIGHT-BULBS IN THE KITCHEN, MAIN HALLWAY, PRE-SCHOOL AND TOODLER CLASSROOM AREAS. INSTRUCTED TO REPLACE.
  2. License

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST REPAIR OR REPLACE LOOSE FAUCET HANDLE AT HAND SINK IN TODDLERS CLASS ROOM,NO COLD RUNNING WATER AT HAND SINK IN STAFF TOILET ROOM.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DUST AND DEBRIS BUILD UP FROM PRE-SCHOOL-CUBBIES, SHELVING UNIT AND EASLE.TODDLERS-CUBBIES.KITCHEN-COUNTER TOP UNDER MICROWAVE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE ARTICLES OFF OF FLOOR IN FURNANCE ROOM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPAIR OR REPLACE BURNTOUT LIGHT IN KITCHEN.
  3. Canvass

    0 infractions

  4. License

    0 infractions

  5. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE INTERIOR OF THE MICROWAVE IN THE KITCHEN SOILED WITH FOOD DERBIS AND SPLASH. INSTRUCTED TO CLEAN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING AT RIGHT SIDE COMPARTMENT. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
  6. License

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING CLEANSER AT HANDWASHING SINK LOCATED IN FOOD PREPERATION AREA(KITCHEN) AND PRESCHOOL ROOM. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND MILK AT IMPROPER COLD HOLING (50F) LOCATED IN FOOD PREPARATION AREA REACH IN COOLER. INSTRUCTED MANAGER TO DISCARD. MUST PROVIDE A MINIMUM COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES FOR TIME/TEMPERATURE CONTROL FOR DAFETY FOODS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO THERMOMETER IN REACH IN COOLER. INSTRUCTED MANAGER TO PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND VENTS LOCATED IN FOOD PREPARATION AREA AND TODDLER/2 YEAR OLD ROOM FILLED WITH DUST. MUST CLEAN SANITIZE AND MAINTAIN.
  7. Canvass

    2 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTH STORED IMPROPERLY ON 3-COMP SINK TO DRY OUT, INSTRUCTED TO STORED SOILED AND WET CLOTHS PROPERLY
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • WASHED UTENSILS PLACED ON CLOTH TOWEL TO DRY, INSTRUCTED TO AIR DRY ONLY.
  8. License

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND UNNECESSARY ITEMS IN THE UTILITY ROOM. MUST REMOVE ORGANIZE AREA TO PREVENT RODENT HARBORAGE.
  9. Canvass

    0 infractions

  10. License

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INCREASE THE HOT/COLD WATER PRESSURE AT THE WASHBOWL SINK IN THE BATHROOM LOCATED IN THE INFANT/2-5 YEAR OLD ROOM. 2 WASHBOWL SINKS IN WASHROOM: THE SINK LOCATED ON THE RIGHT SIDE IS THE SINK WITH LOW PRESSURE. MUST INCREASE HOT/COLD RUNNING WATER UNDER CITY PRESSURE AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO METAL STEMMED THERMOMETER ONSITE. LONG STEM FOOD THERMOMETERS MUST BE AVAILABLE FOR USE AT ALL TIMES.

Nearby inspected facilities

Own this business? Add a badge to your website