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KIDDY COMFORT ZONE

817 N HAMLIN, CHICAGO, IL 60651 · Daycare Combo 1586

Inspection summary

KIDDY COMFORT ZONE has been inspected 9 times by Chicago Department of Public Health since March 4, 2010. The most recent inspection, on March 26, 2012, recorded 8 infractions.

4 of 9 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 and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on March 26, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times on March 14, 2012. For example: NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

  • 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 16 times across 5 separate inspections, most recently on March 26, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 March 26, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 2 times across 2 separate inspections, most recently on July 27, 2011. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

9 inspections

  1. License Re-Inspection

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST APPLY A SEALANT OR PAINT RAW WOOD SHELF OVER HAND SINKS IN CLASS ROOMS.MUST REPAIR OR REPLACE MISSING HANDLE ON OVEN DOOR,DAMAGED WALL OUTLET IN COT CLOSET.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN ALL CUBBIES,TOY SHELVES,LIGHT SHIELDS WHERE NEEDED,WALL VENTS,MOP SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR IN FURNANCE ROOM ,MOP SINK CLOSET
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS,WALL BASES THROUGHOUT,HOLES IN WALLS IN STAFF TOILET ROOM.MUST REPAIR OR REPLACE LOOSE & MISSING WALL BASES IN KIDS & STAFF TOILET ROOM. MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN INFANTS ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST PROVIDE LIGHT SHIELDS & END CAPS IN ALL CLASS ROOMS & REPLACE BURNT OUT LIGHT BULBS WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.MUST REPAIR OR REPLACE SLOW DRAIN AT HAND SINK IN KITCHEN,MOP SINK,LEAKY FAUCET AT HAND SINK IN CLASS ROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETER FOR INFANTS REFRIGERATOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: 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 ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN COT CLOSET,MOP SINK CLOSET,FRONT OFFICE CLOSET.
  2. License Re-Inspection

    0 infractions

  3. License

    10 infractions

    • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.OBSERVED EVIDENCE OF MOUSE DROPPINGS INFESTATION THROUGHOUT PREMISES MORE THAN 75 SCATTERED THROUGHOUT PREMISES IN KITCHEN ON GREASE TRAP,ON FLOOR NEXT TO STOVE,REFRIGERATOR,ON LEDGE OF 3- COMP SINK,BOOK SHELVES,FURNANCE ROOM IN BETWEEN CLUTTER,FRONT CLOSET ON DRAIN SYSTEM,ALL CLASS ROOMS ALONG WALL BASES,CUBBIES,TOY SHELVES.ALSO NOTED OPENING AT EXTERIOR WALL EXHAUST VENT MISSING.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS.SEAL EXHAUST VENT.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED A MASSIVE AMOUNT OF TRASH,DEBRI,GARBAGE BAGS ON GROUND IN REAR SIDE YARD.MUST REMOVE,CLEAN AREA & MAINTAIN.
    • 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.MUST APPLY A SEALANT OR PAINT RAW WOOD SHELF OVER HAND SINKS IN CLASS ROOMS.MUST REPAIR OR REPLACE MISSING HANDLE ON OVEN DOOR,DAMAGED WALL OUTLET IN COT CLOSET.
    • 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.MUST CLEAN ALL CUBBIES,TOY SHELVES,LIGHT SHIELDS WHERE NEEDED,WALL VENTS,MOP 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.MUST CLEAN FLOOR IN FURNANCE ROOM ,MOP SINK CLOSET.
    • 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.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS,WALL BASES THROUGHOUT,HOLES IN WALLS IN STAFF TOILET ROOM.MUST REPAIR OR REPLACE LOOSE & MISSING WALL BASES IN KIDS & STAFF TOILET ROOM. MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN INFANTS ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST PROVIDE LIGHT SHIELDS & END CAPS IN ALL CLASS ROOMS & REPLACE BURNT OUT LIGHT BULBS WHERE NEEDED.
    • 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.MUST REPAIR OR REPLACE SLOW DRAIN AT HAND SINK IN KITCHEN,MOP SINK,LEAKY FAUCET AT HAND SINK IN CLASS ROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE THERMOMETER FOR INFANTS REFRIGERATOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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 ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN COT CLOSET,MOP SINK CLOSET,FRONT OFFICE CLOSET.
  4. License

    0 infractions

  5. License

    0 infractions

  6. Complaint

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No Certified Food Manager on premises when potentially hazardous foods are being served and prepared-Vegetables 201.0 F. Instructed that a City of Chicago Certified Food Manager Certificate must be posted and manager on duty. Serious citation issued 7-38-012
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor not maintained thru-out premises. Instructed to detail clean or replace worn carpet thru-out classrooms.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • Employees toilet room door not self-closing. Instructed to install self closing device.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Drainline leaking at bottom of exposed handsink in rear. Instructed to repair sink to prevent leak. Ventilation not provided in employees toilet room. Instructed to have window open at all times of operation or install exhaust fan.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Unnecessary articles stored in storage rooms. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.
  7. License

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO FOOD 8AM. WILL AVAILABLE AT THIS TIME OF INSP.
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • ADULT TOILET COMODE IN POOR REPAIR. INSTD. TO REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INCREASE HOT WATER PRESSURE IN ALL SINKS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL CLUTTER CLEAN AND BETTER ORGANIZE ENTIRE AREAS
  8. License Re-Inspection

    0 infractions

  9. License

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR TOILET COMMODE IN ADULT BATHROOM, AND REPAIR ALL SINKS WITH LOW WATER PRESSURE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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 CLEAN AND REMOVE ALL CLUTTER IN MOP SINK STORAGE ROOM

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