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LITTLE ELITE CHILD CARE

8748 S ABERDEEN ST, CHICAGO, IL 60620 · Daycare Combo 1586

Inspection summary

LITTLE ELITE CHILD CARE has been inspected 6 times by Chicago Department of Public Health since May 26, 2010. The most recent inspection, on August 16, 2012, found no infractions.

3 of 6 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 Pests.

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 3 times across 2 separate inspections, most recently on July 8, 2011. 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 July 8, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 May 26, 2010. 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 9 times across 3 separate inspections, most recently on July 8, 2011. 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 across 2 separate inspections, most recently on July 8, 2011. 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.

6 inspections

  1. Canvass

    0 infractions

  2. License

    0 infractions

  3. Canvass

    9 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. REFRIGERATOR USED FOR THE STORAGE OF MILK NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 43.3 DEGREES. ALL REFRIGERATED UNITS MUST BE CAPABLE OF MAINTAINING AN INTERNAL AIR TEMP OF 40 DEGREES OR BELOW /- 2 DEGREES CITATION ISSUED - CRITICAL 7-38-005(A) UNIT TAGGED HELD FOR INSPECTION, MUST FAX A REQUEST FOR REINSPECTION TO 312-746-4240.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND 16 GALLONS OF MILK IN REFRIGERATOR AT 47.2 DEGREES, MILK MUST BE STORED AT 40 DEGREES OR BELOW /- 2 DEGREES. ALL PRODUCT FOUND AT IMPROPER TEMPERATURE VOLUNTARILY DENATURED AND DISCARDED-CITATION ISSUED-CRITICAL 7-38-005(B1)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES AT TIME OF INVESTIGATION WHILE FOOD WAS BEING PREPARED AND/OR SERVED - CITATION ISSUED- SERIOUS 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RAW WOOD CUBBIES IN HALLWAY, AND RUSTY LID ON GREASE TRAP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL DUSTY CUBBIES, BOOK SHELVES , LOCKERS, HOOD ABOVE COOKING STOVE, AND CAN OPENER ATTACHED TO PREP TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY/MOVABLE EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL ALL LOOSE WALL COVE IN 2-3 YR CLASSROOM AND WHERE NEEDED. REPAIR EXIT DOORS AT CORNERS AND UNDERNEATH BOTTOMS WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR OR REPLACE LEAKY FAUCET AT 3 COMP. SINK. REMOVE AND CLEAN SCREEN ON FAUCET IN WASH BOWL IN PRE-K WASHROOM TO INCREASE PRESSURE OF WATER. MUST ADJUST ALL MIXING VALVES IN ALL CHILDREN'S WASHROOMS SO THAT HOT WATER IS WARM/TEPID.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER MUST WEAR A HAIR RESTRAINT.
  4. License Re-Inspection

    0 infractions

  5. License Re-Inspection

    1 infraction

    • 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. REPAIR LEAKING FAUCET AND DRAINPIPE UNDER 3-COMP SINK. REPAIR ALL LEAKS IN BOILER ROOM. PORTABLE FRYERS MUST FIT UNDER VENTILATION HOOD.
  6. License

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 10-15 MICE DROPPINGS ON LEDGE BEHIND MICROWAVE AND 3-COMP SINK, 15-20 MICE DROPPINGS ON FLOOR INSIDE CLOSET IN KITCHEN. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. FOLLOWING DOORS NOT RODENT PROOFED: FRONT DOORS 1/4" GAP ON RIGHT SIDE OF RIGHT DOOR AND BOTTOM OF LEFT DOOR, WEST EXIT DOOR NEAR KITCHEN 1/4" GAP ON BOTTOM CORNERS OF DOORS SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H59646
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. HAND SINK IN POOR REPAIR DRAINPIPE LEAKING EXCESSIVELY AND WATER DRAINING ON FLOOR. INSTRUCTED MANAGER TO REPAIR SINK FOR PROPER HAND WASHING. SERIOUS VIOLATION 7-38-030 CITATION ISSUED H59646
    • 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. REMOVE MILK CRATES OFF FLOOR AND PROVIDE SHELVING FOR STORAGE.
    • 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. CLEAN INTERIOR AND EXTERIOR OF SINKS, STOVE, VENTILATION HOOD, PREP TABLES, COUNTERS, SHELVES, LEDGES IN KITCHEN.
    • 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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN KITCHEN (FOOD DEBRIS, GREASE) AND BASEMENT (STANDING WATER).
    • 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. SEAL ALL OPENINGS IN WALLS AND CEILINGS AROUND PIPE FITTINGS UNDER AND BEHIND SINKS IN WASHROOMS AND CLASSROM AREAS. WALLS NEED CLEANING IN KITCHEN (SPILLS).
    • 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. REPAIR LEAKING FAUCET AND DRAINPIPE UNDER 3-COMP SINK. REPAIR ALL LEAKS IN BOILER ROOM. PORTABLE FRYERS MUST FIT UNDER VENTILATION HOOD.
    • 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. PROVIDE THERMOMETERS IN ALL COOLERS.

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