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NEW AGE CHILDCARE AND DEVELOPMENT

11045 S WENTWORTH AVE, CHICAGO, IL 60628 · Daycare (2 - 6 Years)

Inspection summary

NEW AGE CHILDCARE AND DEVELOPMENT has been inspected 4 times by Chicago Department of Public Health since January 17, 2012. The most recent inspection, on January 15, 2013, recorded 2 infractions.

1 of 4 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: Pests, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 6 times across 2 separate inspections, most recently on March 9, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 March 9, 2012. 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 2 times across 2 separate inspections, most recently on March 9, 2012. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 6 times across 3 separate inspections, most recently on January 15, 2013. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 March 9, 2012. 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.

4 inspections

  1. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS AROUND PIPE FITTINGS IN CEILING IN KITCHEN. REPLACE STAINED CEILING TILES IN STAFF WASHROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE STOVE AND PROPER VENTILATION OVER COOKING EQUIPMENT HOODED AND DUCTED TO ROOF.
  2. License Re-Inspection

    0 infractions

  3. License Re-Inspection

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOT CORRECTED.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NOT CORRECTED
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOT CORRECTED.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOT CORRECTED.
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • NOT CORRECTED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOT CORRECTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOT CORRECTED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOT CORRECTED
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NOT CORRECTED
  4. License

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • MUST HAVE REFRIGERATION UNIT ON AND OPERATING TO VERIFY THAT IT MAINTAINS APPROPRIATE TEMPERATURES BELOW 40 DEGREES F. MUST PROVIDE HOT HOLDING UNITS ON SITE CAPABLE OF MAINTAINING 140 DEGREES F ABOVE. MUST ALSO HAVE UNITS ON TO VERIFY THAT THEY MAINTAIN APPROPRIATE TEMPERATURES. PREMISES UNABLE TO RAPIDLY REHEAT FOOD ITEMS. MUST PROVIDE NECESSARY EQUIPMENT.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE SOAP AND PAPER TOWELS AT ALL HANDWASHING FACILITIES.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST PROVIDE A COMPLETE PEST CONTROL LOG BOOK ON SITE. MUST RODENT PROOF REAR DOOR LEADING TO SHARED HALLWAY.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE AREA NOT PROPERLY MAINTAINED. FOUND EXCESSIVE GARBAGE ON TOP OF GARBAGE DUMPSTERS IN REAR. ALSO NOTED SEVERAL OPENINGS IN GARBAGE CAN LIDS. MUST REMOVE EXCESSIVE GARBAGE,REPLACE ALL DAMAGED OR BROKEN LIDS AND PROPERLY MAINTAIN AREA.
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • MUST PROVIDE INTERIOR GARBAGE CANS FOR STUDENT WASHROOM AND KITCHEN.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • MUST PROVIDE A VALID CITY OF CHICAGO FOOD SERVICE MANAGERS'S CERTIFICATE ON SITE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST HAVE AN ADDITIONAL PREP TABLE IN KITCHEN AND HAVE ALL DAYCARE RELATED ITEMS PROPERLY IN PLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MIDDLE WASH BOWL IN THE STUDENT WASHROOM RUNNING CONSTANTLY. MUST REPAIR. ALSO, MUST PROVIDE HOT AND COLD OR TEMPERED WATER AT THE 3RD WASH BOWL IN THE STUDENT WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER IN THE REFRIGERATION UNIT.

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