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LITTLE SPROUTS DAYCARE INCORPORATED

2434 W 71ST ST, CHICAGO, IL 60629 · Daycare (2 - 6 Years)

Inspection summary

LITTLE SPROUTS DAYCARE INCORPORATED has been inspected 12 times by Chicago Department of Public Health since August 20, 2015. The most recent inspection, on January 10, 2025, found no infractions.

4 of 12 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 Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on November 4, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on November 2, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 once on October 8, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 5 times across 4 separate inspections, most recently on August 23, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 4 separate inspections, most recently on October 8, 2024. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS 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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXCESSIVE DEBRIS AROUND FAUCET HANDLES OF HANDWASH SINK IN PREP AREA. INSTD TO CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • LIGHT OUT IN STORAGE CLOSET. INSTD TO REPLACE LIGHT AND MAINTAIN
  3. License

    0 infractions

  4. License

    0 infractions

  5. Canvass Re-Inspection

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. INSTRUCTED TO PROVIDE
  6. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER AT HANDWASHING SINKS IN 3 WASHROOMS. HOT WATER TEMPERATURE 75.0F,77.0F. HOT WATER MUST B A MINIMIUM OF 100.0F. INSTRUCTED TO REPAIR BY REINSPECTION. PRIORITY VIOLATION ISSUED 7-38-030(C).
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. INSTRUCTED TO PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKY PIPE UNDER HANDWASHING SINK IN HANDICAP WASHROOM. INSTRUCTED TO REPAIR.ALSO NO HOT WATER AT MOP SINK IN FURNACE ROOM. INSTRUCTED TO PROVIDE
  7. License

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND THE WASH BOWLS IN THE CHILDREN'S TOILET ROOM IN NEED OF RECAULKING. INSTRUCTED TO RECAULK AROUND SINKS AND MAINTAIN.
  8. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO IMPLEMENT A POLICY WHERE MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEES ARE KNOWLEDGEABLE OF THEIR RESPONSIBILITIES FOR REPORTING ANY ILLNESSES TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED TO IMPLEMENT A PROCEDURE AND PROVIDE ALL NECESSARY SUPPLIES FOR HANDLING SUCH EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND DIRT/DUST BUILD UP ON THE VENTS IN THE TOILET ROOMS. -THE INTERIOR OF THE HAND WASHING SINK AND THE EXTERIOR OF THE SOAP DISPENSER IN THE FOOD PREPARATION AREA NEEDS CLEANING. -THE FLOORS IN THE MOP SINK AREA NEEDS CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
  9. License

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF THE OVEN NOT CLEAN, INSTRUCTED TO CLEAN.
  10. License

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE WALL AROUND REAR WINDOW, BEHIND 3 COMPARTMENT SINK IN POOR REPAIR, INSTRUCTED TO REPAIR.
  11. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO ONE ON SITE WITH ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. MILK, WAFFLES ETC... INSTRUCTED MANAGER ON SITE TO PROVIDE PERSON AND ORIGINAL SANITATION CERTIFICATE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN PREP AREA IN NEED OF CLEANING IN CORNERS AND AT SIDES OF STOVE. MUST CLEAN AND MAINTAIN. RUG IN STORE ROOM MUST BE REMOVED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AIR VENT AT REAR OF CABINET IN NEED OF CLEANING TOREMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN. FAUCET IN CHILDRENS BATHROOM IN THE FRONT CLASSROOM IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL UNNECESSARY CLUTTER IN STORAGE ROOM MUST BE REMOVED AND OR ORGANIZED. CORRECT AND MAINTAIN.
  12. License

    0 infractions

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