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PRECIOUS INFANTS & TOTS LEARNING CENTER INC

624 - 626 E 47TH ST, CHICAGO, IL 60653 · Daycare Combo 1586

Inspection summary

PRECIOUS INFANTS & TOTS LEARNING CENTER INC has been inspected 7 times by Chicago Department of Public Health since September 17, 2010. The most recent inspection, on January 18, 2011, found no infractions.

1 of 7 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 Food source, labelling and allergens.

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 5 times across 4 separate inspections, most recently on January 11, 2011. 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 3 separate inspections, most recently on January 11, 2011. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 11, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 14 times across 5 separate inspections, most recently on January 11, 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 November 29, 2010. 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.

7 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS INSIDE HOT HOLDING UNIT AT IMPROPER TEMPERATURE: 2LBS OF READY TO EAT SAUSAGE PATTIES AT 105.5F AND 5LBS OF READY TO EAT TATOR TOTS AT 95.8F. INSTRUCTED TO MAINTAIN HOT FOOD TEMPERATURE AT 140F AND ABOVE AT ALL TIMES. SAUSAGE AND TATOR TOTS HOLDING UNITS WERE TURNED DOWN TO LOWER SETTING. SAID FOOD ITEMS WERE RECEIVED AT 7:00AM ON 1/11/11, NO TIME/TEMPERATURE LOGGED AFTER 7:00AM. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS AT THIS TIME. CRITICAL 7-38-005 (A) ISSUED. APPROXIMATE VALUE $ 25.00.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND 10 MOUSE DROPPINGS ON SHELVES INSIDE EMPLOYEE BREAK ROOM, 5 MOUSE DROPPINGS UNDER STORAGE SHELF AT REAR EMPLOYEE BREAK ROOM, 15 MOUSE DROPPINGS INSIDE HOT WATER TANK/TODDLER COTS/CHEMICAL STORAGE ROOM, AND 5 MOUSE DROPPINGS ALONG WALL BASE IN UTILITY SINK CLOSET NEXT TO KITCHEN. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020 ISSUED.
    • 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. OUTSIDE GARBAGE AREA NOT MAINTAINED. DUMPSTER LIDS WIDE OPEN AND UNABLE TO CLOSE DUE TO OVERFLOWING GARBAGE FROM BUSINESS OPERATIONS. INSTRUCTED TO CONTACT DISPOSAL SERVICE TO PICK UP GARBAGE AND RECOMMEND ADDITIONAL PICK-UPS TO ACCOMODATE FLOW OF GARBAGE FROM OPERATIONS AND TO KEEP DUMPSTER LIDS CLOSED/TIGHT FITTING. SERIOUS 7-38-020 ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS STORING VARIOUS CEREALS INSIDE KITCHEN CABINETS.
    • 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. INSTRUCTED TO REMOVE RUST DEPOSITS FROM INTERIOR AND CORNERS/SEAMS AT THREE COMPARTMENT SINK.
    • 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 AT WALL AND CEILING JUNCTIONS IN REAR STORAGE ROOM BEHIND EMPLOYEE BREAK ROOM, INSIDE EMPLOYEE BREAK ROOM, TOILET ROOMS, KITCHEN, AND UTILITY SINK CLOSET. REPLACE DAMAGED CEILING PANELS INSIDE EMPLOYEE TOILET ROOM, UTILITY SINK CLOSET, KITCHEN. SEAL SMALL OPENINGS AT WALL BASE CORNER IN EMPLOYEE BREAK ROOM TO PREVENT PEST HABORAGE. CLEAN VENT COVER INSIDE STAFF TOILET ROOM. CAULK AROUND HAND WASH SINKS AND WASHBOWLS IN NURSERY/CLASSROOMS AND TOILET ROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE COLD WATER AT ONE OF TWO WASHBOWLS IN TODDLER TOILET ROOM, REVERSE HOT AND COLD WATER HANDLES AT HAND WASH SINK AND WASH BOWL TO CORRESPOND WITH HOT AND COLD WATER IN TODDLER TOILET ROOM AND CLASSROOM NEXT TO KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • RELOCATE TODDLER COTS FROM CHEMICAL STORAGE ROOM, ELEVATE ALL ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE.
  3. License Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR BROKEN FLOOR TILE BEHIND GREASE TRAP UNDER 3 COMPARTMENT SINK.
  4. License

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF RODENTS ON SITE. FOUND APPROXIMATELY 30-35 MICE DROPPINGS SCATTERED IN WASHROOMS IN WEST CLASSROOM AND ADJACENT TO PREP KITCHEN,IN PREP KITCHEN ON TABLE TOP,ON FLOORS AND ALONG WALLS. MUST REMOVE DROPPINGS,SANITIZE AFFECTED AREAS AND HAVE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL OPENING IN CONCRETE ALONG BOTTOM OF DOORWAY IN KITCHEN TO PREVENT RODENT ENTRY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR BROKEN FLOOR TILE BEHIND GREASE TRAP UNDER 3 COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENINGS AROUND PLUMBING FIXTURES AT ALL SINKS AND TOILET BOWLS WHERE NEEDED TO PREVENT RODENT HARBORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY PIPES AT TOILET BOWL IN WASHROOM ADJACENT TO PREP KITCHEN.
  5. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A METAL DRAIN BOARD AT 3 COMPARTMENT SINK. MUST REPAIR COLD WATER HANDLE AT 2ND HAND SINK IN STUDENT WASHROOM.
  6. Canvass Re-Inspection

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND HOT HOLDING FACILITIES ON SITE AT IMPROPER TEMPERATURES. FOUND HOT HOLDING EQUIPMENT AT IMPROPER TEMPERATURES RANGING BETWEEN 52-121 DEGREES F. MUST REPAIR OR ADJUST SO THAT THEY MAINTAIN 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 40 LBS OF COOKED GREENS,COOKED PEAS,COOKED MIXED VEGATEABLES,CHICKEN,MEATBALLS AND A COOKED PASTA DISH AT IMPROPER TEMPERATURES RANGING BETWEEN 113-132 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS HOT FOODS AT 140 DEGREES F AND ABOVE.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF RODENTS ON SITE. OBSERVED APPROXIMATELY 45-50 MICE DROPPINGS SCATTERED IN KITCHEN ALONG WALLS,IN MOP CLOSET ROOM, IN EMPLOYEE WASHROOM ADJACENT TO KITCHEN AND IN WEST CLASSROOMS IN STUDENT CUBBIE HOLES AND STORAGE CABINETS. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE INTERIOR OF ALL STUDENT CUBBIE HOLES AND STORAGE CABINETS AND REMOVE MICE DROPPINGS AND DUST AS NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL A METAL DRAIN BOARD AT 3 COMPARTMENT SINK. MUST REPAIR COLD WATER HANDLE AT 2ND HAND SINK IN STUDENT WASHROOM.
  7. Canvass

    7 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM 6-18-09 NOT CORRECTED. (21 NO CITY OF CHICAGO FOOD SERVICE MANAGER'S CERTIFICATE POSTED AND NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (MACARONI AND CHEESE 160 DEGREES F AND COOKED PEAS AND CARROTS AT 159 DEGREES F)
    • 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. FOUND EVIDENCE OF RODENTS ON SITE. OBSERVED APPROXIMATELY 45-50 MICE DROPPINGS SCATTERED IN KITCHEN ALONG WALLS,IN MOP CLOSET ROOM, IN EMPLOYEE WASHROOM ADJACENT TO KITCHEN AND IN WEST CLASSROOMS IN STUDENT CUBBIE HOLES AND STORAGE CABINETS. MUST REMOVE INSECTS,SANITIZE AFFECTED AREAS AND HAVE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020.
    • 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. FOUND BROKEN EXPOSED HAND BOWL IN WEST CLASSROOM WRAPPED WITH ELECTRICAL TAPE. MUST REPAIR OR REPLACE EXPOSED BOWL. MUST STAIN OR PAINT RAW WOOD CABINETS IN KITCHEN.
    • 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 DETAIL CLEAN AND SANITIZE INTERIOR OF ALL STUDENT CUBBIE HOLES AND STORAGE CABINETS AND REMOVE MICE DROPPINGS AND DUST AS NEEDED.
    • 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 INSTALL A METAL DRAIN BOARD AT 3 COMPARTMENT SINK. MUST REPAIR COLD WATER HANDLE AT MOP SINK AND COLD WATER HANDLE AT 2ND HAND SINK IN STUDENT WASHROOM.
    • 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 A THERMOMETER FOR REACH IN COOLER.
    • 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 BETTER ORGANIZE MOP SINK CLOSET AND IN REAR STORAGE AREAS. REMOVE ALL CLUTTER AND STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

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