Skip to content
Loading map…

SMART CHILD PRESCHOOL

5100 W FOSTER AVE, CHICAGO, IL 60630 · 15 monts to 5 years old

Inspection summary

SMART CHILD PRESCHOOL has been inspected 8 times by Chicago Department of Public Health since December 23, 2014. The most recent inspection, on November 12, 2019, found no infractions.

2 of 8 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on November 5, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on November 5, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 November 5, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 November 1, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 9 times across 2 separate inspections, most recently on November 5, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    12 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO CLEAN AND MAINTAIN KITCHEN HOOD FILTERS WITH EXCESSIVE GREASE AND DUST ACCUMULATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF COOKING EQUIPMENT (STOVE/OVEN) WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO REPAIR LOOSE FAUCET AT HANDSINK INSIDE WASHROOM (GREEN ROOM).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO REPAIR SLOW DRAINING LEFT HAND SINK INSIDE WASHROOM (BLUE ROOM).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO SEAL HOLES ON WALL AROUND PREMISES (KITCHEN, WASHROOM, CLASSROOMS ETC).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN/REPAINT WALL AROUND KITCHEN WITH STAIN AND DRIED FOOD SPILLAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING INSIDE STORAGE CLOSETS AND IN BASEMENT. NO MILK CRATES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF FLOOR DRAIN IN PREP/COOKING AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REPLACE INOPERABLE LIGHT BULBS IN BASEMENT STORAGE AREA.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #2232666 ISSUED ON 11-01-2018 PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED 49 - INSTRUCTED TO DETAIL CLEAN INTERIORS OF KITCHEN CABINETS TO REMOVE DEBRIS AND TO MAINTAIN. 55 - OBSERVED CLUTTER IN BASEMENT STORAGE AREA.INSTRUCTED TO DETAIL CLEAN AND ORGANIZE AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE,REMAINING ARTICLES MUST BE PROPERLY STORED,ELEVATED AT LEAST 6" INCHES OFF THE FLOOR. 55 - FOUND DIRTY FLOOR BEHIND-AROUND THE GREASE TRAP BOX UNDERNEATH THE DISHWASHING 3 COMP SINK.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN. FOUND DUSTS ACCUMULATIONS ON CEILING VENTILATION COVERS THROUGHOUT THE PREMISES.INSTRUCTED TO REMOVE DUSTS AND TO MAINTAIN.
  4. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED. - - -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005,NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO WORKING THERMOMETER FOR TAKING FOOD TEMPERATURES.INSTRUCTED TO PROVIDE AND MAINTAIN AN ACCURATE WORKING THERMOMETER AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN INTERIORS OF KITCHEN CABINETS TO REMOVE DEBRIS AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER IN BASEMENT STORAGE AREA.INSTRUCTED TO DETAIL CLEAN AND ORGANIZE AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE,REMAINING ARTICLES MUST BE PROPERLY STORED,ELEVATED AT LEAST 6" INCHES OFF THE FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND DIRTY FLOOR BEHIND-AROUND THE GREASE TRAP BOX UNDERNEATH THE DISHWASHING 3 COMP SINK.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN. FOUND DUSTS ACCUMULATIONS ON CEILING VENTILATION COVERS THROUGHOUT THE PREMISES.INSTRUCTED TO REMOVE DUSTS AND TO MAINTAIN.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD OF THE STAIR GOING DOWN TO THE BASEMENT STORAGE AREA. MUST PAINT MAKE THE STAIR SMOOTH EASILY CLEANABLE. FOUND GROCERY BAG BEING USED TO STORE PRODUCE. INSTRUCTED TO REPLACE WITH FOOD GRADE STORAGE BAG.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL STORAGE CLOSET IN ALL CLASSROOM WITH ARTICLES/ITEMS STORED ON THE FLOOR INCLUDING BASEMENT STORAGE AREA. INSTRUCTED TO ELEVATE ITEMS/ARTICLES OFF THE FLOOR TO PREVENT PEST HARBORAGE. OR PROVIDE RAISED SHELVINGS TO STORE ALL ITEMS/ARTICLES AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ONE EMPLOYEE DOES NOT HAVE A FOOD HANDLERS CERTIFICATE. MUST PROVIDE NEXT ROUTINE INSPECTION.
  6. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PLASTIC FLOOR BASE PEELING FROM WALL UNDER 3-COMPARTMENT SINK. INSTRUCTED MANANGER TO REATTACH PLASTIC FLOOR BASE TO WALL.
  7. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD PROVIDED BETWEEN THE COUNTER TOP/PREP TABLE AND EXPOSED HAND SINK.INSTRUCTED TO INSTALL,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH'S FOOD HANDLER INFORMATION PROVIDED.INSTRUCTED TO OBTAIN CERTIFICATE
  8. License

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ADJUST THE TEMPERATURE VALVE AT THE STAFF RESTROOM HAND SINK, HAND SINK IN THE 2 YEAR OLD ROOM AND THE RESTROOM IN THE 2YEAR OLD ROOM AS WELL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REORGANIZE AND ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL STORAGE CLOSETS ON PREMISES.

Nearby inspected facilities

Own this business? Add a badge to your website