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SOUTH LOOP MONTESSORI SCHOOL

47 W POLK ST, CHICAGO, IL 60605 · Daycare Above and Under 2 Years

Inspection summary

SOUTH LOOP MONTESSORI SCHOOL has been inspected 5 times by Chicago Department of Public Health since March 9, 2017. The most recent inspection, on June 4, 2025, found no infractions.

3 of 5 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: Cleaning and sanitizing, Handwashing and staff hygiene and Chemicals and toxic substances.

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 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.

  • 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 on December 18, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 once on December 18, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on December 18, 2019. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

  • 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 18, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3 times on December 18, 2019. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    11 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • - OBSERVED NO CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT TIME OF INSPECTION, WHILE HUMMUS IS BEING SERVED. THE DESIGNATED PERSON IN CHARGE, WHO IS ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. AND THE CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOOD IS BEING PREPARED, SERVED, AND HANDLED. PRIORITY FOUNDATION VIOLATION#:7-38-012. CITATION ISSUED. -
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN PROCEDURE AND PHYSICAL KIT, EFFECTIVE FOR ELIMINATING NOROVIRUS, ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • - OBSERVED EMPLOYEES WASHING DISHES AND UTENSILS IN THE 1 COMPARTMENT SINKS IN THE CLASSROOMS WITHOUT USING ANY TYPE OF SANITIZING SOLUTION AFTER WASHING. INSTRUCTED FACILITY THAT ALL FOOD CONTACT SURFACES AND EQUIPMENT ARE TO BE CLEANED USING A WASH/RINSE/SANITIZE PROCEDURE IN THE 3 COMPARTMENT SINK WITH THE APPROPRIATE SANITIZING SOLUTION USED. PRIORITY VIOLATION#:7-38-025. CITATION ISSUED. -
    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • - OBSERVED THE CHEMICAL SANITIZING SOLUTION ON SITE, FACILITY STATES IS USED AS THE SANITIZER IN THE 3 COMP SINK WASH/RINSE/SANITIZE PROCEDURE, ON THE LABEL, STATES THAT IT IS NOT TO BE USED TO CLEAN UTENSILS, GLASSWARE, OR DISHES. LABEL ALSO STATES THAT AFTER CLEANING A FOOD CONTACT SURFACE SANITZER MUST BE WASHED OFF USING POTABLE WATER. INSTRUCTED FACILITY THAT ALL CHEMICALS MUST BE USED ACCORDING TO MANUFACTURER LABELS AND IN A MATTER THAT IS SAFE FOR USE. FACILITY CORRECTED VIOLATION ON SITE BY REMOVING THE INADEQUATE SANITIZER AND PROVIDING AN ADEQUATE CHLORINE SANITIZING SOLUTION AT THIS TIME. PRIORITY VIOLATION#:7-38-015. CITATION ISSUED. -
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • - MUST PROVIDE THERMOMETERS THAT ARE CONSPICUOUSLY PLACED AND EASILY READABLE INSIDE ALL COOLERS AND MAINTAIN AT ALL TIMES. -
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • - MUST PROVIDE DRAINBOARD, FOR THE AIR DRYING OF ALL UTENSILS/DISHWARE, IN THE KITCHEN. -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • - OBSERVED LEAK AT THE FAUCET BASE OF THE 3 COMPARTMENT SINK. OBSERVED ONE OF THE HANDWASH SINKS IN THE CLASSROOM IS OUT OF ORDER AT THIS TIME. MUST REPAIR AND MAINTAIN. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON EXHAUST VENTILATION IN THE KITCHEN. OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON ALL OF THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED BURNT OUT LIGHT BULBS IN THE KITCHEN, IN THE KITCHEN COOLER, AND IN THE WOMEN'S TOILET ROOM. MUST REPLACE AND MAINTAIN. -
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • - MUST PROVIDE VALID FOOD HANDLER TRAINING FOR ALL EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -
  3. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PANS TOO LARGE TO PROPERLY SUBMERGE IN THE 3 COMPARTMENT SINK. INSTRUCTED TO ONLY USE UTENSILS THAT CAN BE FULLY SUBMERGED OR INSTALL A LARGER 3 COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED DUST ON THE VENT LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Canvass

    0 infractions

  5. License

    0 infractions

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