Skip to content
Loading map…

SMART CHOICE DAYCARE CENTER

708 E 100TH PL, CHICAGO, IL 60628 · Daycare (2 - 6 Years)

Inspection summary

SMART CHOICE DAYCARE CENTER has been inspected 8 times by Chicago Department of Public Health since December 1, 2016. The most recent inspection, on December 11, 2018, found no infractions.

4 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: Chemicals and toxic substances, Pests and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on December 22, 2017. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 December 1, 2016. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 December 1, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 December 1, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 7 times across 4 separate inspections, most recently on December 22, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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

    0 infractions

  3. Canvass Re-Inspection

    0 infractions

  4. Canvass Re-Inspection

    3 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK AND WASH CLOTH SOLUTION. SERIOUS VIOLATION 7-38-030
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR/REPLACE MISSING WASHER ON HOT WATER FAUCET IN STAFF WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL CLUTTER AND ORGANIZE ALL STORAGE AREAS TO PREVENT PEST HARBORAGE.
  5. Canvass

    3 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION IN 3-COMPARTMENT SINK AND WASH CLOTH SOLUTION. SERIOUS VIOLATION 7-38-030
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR/REPLACE MISSING WASHER ON HOT WATER FAUCET IN STAFF WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL CLUTTER AND ORGANIZE ALL STORAGE AREAS TO PREVENT PEST HARBORAGE.
  6. License Re-Inspection

    0 infractions

  7. License Re-Inspection

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO ORIGINAL CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED. INSTRUCTED MANAGER TO PROVIDE ORIGINAL CHICAGO FOOD SANITATION CERTIFICATE. SERIOUS VIOLATION 7-38-012A
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELD IN PREP AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION ABOVE STOVE IN PREP AREA NOT WORKING ALSO COLD WATER HANDLE IN POOR REPAIR AT 1ST SINK IN CHILDRENS WASHROOM..MUST REPAIR
  8. License

    8 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NO OUTSIDE WASTE DUMPSTER AVAILABLE INSTRUCTED MANAGER TO PROVIDE DUMPSTER FOR PROPER WASTE DISPOSAL. OBSERVED SEVERAL DOORS, EQUIPMENT, TRASH AND DEBRIS OUTSIDE REAR DOOR. INSTRUCTED MANAGER TO CLEAN OUTSIDE GARBAGE AREA. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO ORIGINAL CHICAGO FOOD SANITATION MANAGER ON DUTY OR CERTIFICATE POSTED. INSTRUCTED MANAGER TO PROVIDE ORIGINAL CHICAGO FOOD SANITATION CERTIFICATE. SERIOUS VIOLATION 7-38-012A
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK NOT PROPERLY MAINTAINED, FILLED WITH PLASTER AND CONSTRUCTION MATERIALS. INSTRUCTED MANAGER TO CLEAN AND SANITIZE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GROUT LOOSE FLOOR TILES IN PREP AND CLASSROOM AREAS. REPLACE MISSING FLOOR TILES IN WASHROOM AND STORAGE AREAS. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELD IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROPERLY CONNECT HAND SINK IN CLASSROOM AREA. INSTALL BACK FLOW DEVICE ON UTILITY SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER IN REFRIGERATOR AND METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND ARTICLES OUTSIDE AND IN STORAGE AREAS TO PREVENT PEST HARBORAGE.

Nearby inspected facilities

Own this business? Add a badge to your website