Skip to content
Loading map…

IMANI CHILDRENS ACADEMY, INC.

11443 S HALSTED ST, CHICAGO, IL 60628 · Daycare Above and Under 2 Years

Inspection summary

IMANI CHILDRENS ACADEMY, INC. has been inspected 4 times by Chicago Department of Public Health since May 24, 2010. The most recent inspection, on July 5, 2012, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 2 separate inspections, most recently on July 22, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 10 times across 4 separate inspections, most recently on July 5, 2012. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 4 times across 3 separate inspections, most recently on July 5, 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.

4 inspections

  1. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN CLASSROOMS AREAS (STAINED CARPET). REPAIR THRESHOLD ON REAR DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED AND MISSING CEILING TILES IN UTILITY CLOSET.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTALL SELF CLOSING DEVICE ON STAFF WASHROOM DOOR.
  2. Tag Removal

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.CLEAN AND SANITIZE EXTERIOR OF FREEZER DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED ICE BUILD UP FREEZER. INSTRUCTED TO DEFROST.
    • 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.CLEAN FLOORS AROUND AND UDER ALL EQUIPMENT. FLOOR IN THE REAR ROOM IS IN REPAIR AND CLOSED OFF FROM MAIN CLASSROOMS. INSTRUCTED TO CONTINUE WITH REPAIRS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN ANS SANITIZE WALLS BEHIND STOVE AND FREEZER. REPLACE ALL WATER DAMAGED CEILING TILES THROUGHOUT PREMISES. CLEAN DUSTY AIR VENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.CLEAN EXHAUST HOOD.
  3. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities UPON ARRIVAL BOTH REFRIGERATORS WERE READING 50*F. AFTER MOVING THEM OFF THE WALL AND TURNING THE THERMOMETERS UP IN THE REFRIGERATORS THE NEWER COOLER DID GET DOWN TO 40.8*F AFTER ABOUT 40 MINUTES. THE OLDER COOLER IS STILL READING 46.7*F THE COOLER MUST BE ABLE TO MAINTAIN 40*F OR COOLER.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. UPON ARRIVAL FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; POTATO SALAD 54.9*F AND EGG SALAD 52.7F BOTH ITEMS WERE DISCARDED AND DETANATURED. PLUM CATERING WAS CALLED TO DELIVER AND PROVIDE ADDITIONAL FOOD FOR LUNCH AT SITE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN AND SANITIZE EXTERIOR OF FREEZER DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ICE BUILD UP FREEZER. INSTRCUTED TO DEFROST.
    • 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. CLEAN FLOORS AROUND AND UDER ALL EQUIPMENT. FLOOR IN THE REAR ROOM IS IN REPAIR AND CLOSED OFF FROM MAIN CLASSROOMS. INSTRUCTED TO CONTINUE WITH REPAIRS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN ANS SANITIZE WALLS BEHIND STOVE AND FREEZER. REPLACE ALL WATER DAMAGED CEILING TILES THROUGHOUT PREMISES. CLEAN DUSTY AIR VENTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN EXHAUST HOOD.
  4. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. found PREMISES COOLER NOT MAINTAINING PROPER TEMPETURE REQUIRED OF 40F,AIR TEMPETURE 50F. MUST USE ANOTHER COOLER ON PREMISES 40F OR LESS. MUST HAVE UNIT REPAIRED. COOLER WILL BE TAGED HELD FOR INSPECTION. MUST CONTACT CHGO DEPT OF PUBLIC HEALTH BEFORE USING. FAX #312-746-4240/SUPV BHATTAL.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. FOUND MILK IN COOLER MAINTAINED AT IMPROPER TEMPETURES. 1GAL-44F,2-1/2 GAL-48F,45F.MUST MAINTAIN AT 40F OR BELOW. NO TEMPETURE LOGS MAINTAINED TODAY. MIL WAS DISGARDED BY DIRECTOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST PROPERLY STORE MOPS /INVERT,AFTER USE.

Nearby inspected facilities

  • CHECKERS/RALLY'S

    11449 S HALSTED ST, CHICAGO, IL 60628

    7 inspections

  • CHECKERS/ RALLY'S

    11449 S HALSTED ST, CHICAGO, IL 60628

    9 inspections

  • CHECKERS #6361

    11449 S HALSTED ST, CHICAGO, IL 60628

    13 inspections

  • MOMTY'S GRILL

    11449 S HALSTED ST, CHICAGO, IL 60628

    2 inspections

  • MOBIL CAR WASH

    11501 S HALSTED ST, CHICAGO, IL 60628

    3 inspections

  • MOBIL

    11501 S HALSTED ST, CHICAGO, IL 60628

    7 inspections

  • MOBILE

    11501-11515 S HALSTED ST, CHICAGO, IL 60628

    5 inspections

  • EXPRESS

    11501 S HALSTED ST, CHICAGO, IL 60628

    2 inspections

Own this business? Add a badge to your website