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LEARNING LEGACY CHILD CARE CENTER, INC

10622-10624 S HALSTED ST, CHICAGO, IL 60628 · Daycare (2 - 6 Years)

Inspection summary

LEARNING LEGACY CHILD CARE CENTER, INC has been inspected once by Chicago Department of Public Health, on January 24, 2013. The most recent inspection, on January 24, 2013, recorded 10 infractions.

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 Pests.

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 once on January 24, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on January 24, 2013. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on January 24, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 3 times on January 24, 2013. 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 2 times on January 24, 2013. 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.

1 inspection

  1. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED NO COOLERS ON SITE. INSTRUCTED MANAGER TO PROVIDE ADEQUATE REFRIGERATION MAINTAINING 40F OR BELOW. OBSERVED NO STOVE ON SITE. MUST PROVIDE ADEQUATE COOKING EQUIPMENT AND HOT HOLDING UNITS.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO RUNNING WATER AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE HOT AND COLD RUNNING WATER UNDER CITY PRESSURE.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • PROVIDE SOAP AND PAPER TOWELS AT ALL HAND SINKS.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NP PEST CONTROL LOG BOOK AVAILABLE. PREMISES MUST BE SERVICED BY A LICENSED EXTERMINATOR. LOG BOOK MUST INCLUDE PEST CONTROL LICENSE NUMBER,CHEMICALS USED AND MAP OF TREATED AREAS.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CHICAGO FOOD SANITATION CERTIFICATE AVAILABLE. INSTRUCTED MANGER TO PROVIDE ORIGINAL CERTIFICATE OR PROOF OF ENROLLMENT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEAL ALL RAW WOOD SURFACES IN CLASSROOM AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING IN PREP, CLASSROOMS, WASHROOMS AND FURNACE ROOM AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING BASEBOARDS IN CLOSET AREAS. SEAL ALL OPENINGS BEHIND TOILETS AND UNDER SINKS IN WASHROOMS. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ETC IN ALL AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE ADEQUATE LIGHTING IN KITCHEN, STORAGE AND WASHROOM AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE VENTILATION OVER COOKING EQUIPMENT IN KITCHEN. PROVIDE MECHANICAL VENTILATION IN WASHROOMS. NOT ABLE TO TEST SINKS DUE TO NO RUNNING WATER. ALL SINKS MUST BE OPERABLE, MAINTAINED AND FREE OF ANY LEAKS.

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