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THE YMCA EARLY LEARNING DEMONSTRATION CENTER

1030 W VAN BUREN ST, CHICAGO, IL 60607 · Daycare Combo 1586

Inspection summary

THE YMCA EARLY LEARNING DEMONSTRATION CENTER has been inspected 16 times by Chicago Department of Public Health since August 18, 2016. The most recent inspection, on October 8, 2025, found no infractions.

6 of 16 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 temperature control.

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.

  • 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 6 times across 4 separate inspections, most recently on March 16, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 5 times across 3 separate inspections, most recently on March 18, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 5 times across 3 separate inspections, most recently on December 13, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on June 18, 2021. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 December 13, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

16 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. License Re-Inspection

    0 infractions

  4. License Re-Inspection

    1 infraction

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT THE TIME OF INSPECTION WITH A VALID AND ORIGINAL CERTIFICATE POSTED - ALL CURRENT CITY OF CHICAGO CERTIFICATES ARE EXPIRED. INSTRUCTED MANAGEMENT TO PROVIDE A NON-EXPIRED, VALID CERTIFICATE AND KEEP IT ON SITE. PRIORITY FOUNDATION 7-38-012.
  5. License

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT THE TIME OF INSPECTION WITH A VALID AND ORIGINAL CERTIFICATE POSTED - ALL CURRENT CITY OF CHICAGO CERTIFICATES ARE EXPIRED. INSTRUCTED MANAGEMENT TO PROVIDE A NON-EXPIRED, VALID CERTIFICATE AND KEEP IT ON SITE. PRIORITY FOUNDATION 7-38-012.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE FOLLOWING HANDWASHING SINKS WITH THE WATER TURNED OFF AND WITH NON-WORKING SENSORS: 1ST FL CLASSROOM #1 WASHROOM HANDSINKS, 1ST FL CLASSROOM #2 KIDS CLASS HANDSINK, 2ND FL CLASSROOM #1 WASHROOM HANDSINKS & KIDS CLASS HANDSINK, 2ND FL CLASSROOM #2 WASHROOM HANDSINKS & KIDS CLASS HANDSINK, 2ND FL CLASSROOM #3 KIDS CLASS HANDSINK, AND THE 2ND FL MENS WASHROOM HANDWASHING SINK (RIGHT SIDE). MUST REPAIR ALL SINKS TO HAVE RUNNING HOT WATER AT 100-120F. PRIORITY FOUNDATION 7-38-030(c).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER IN THE CLASSROOM #1. KID'S HANDSINK IS LOCATED IN THE PLAY AREA. HOT WATER AT 92F. INSTRUCTED TO PROVIDE HOT WATER AT 100F-120F AT ALL HANDWASHING SINKS AND MAINTAIN. PRIORITY VIOLATION 7-38-030(c).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE TIMER ON THE FAUCET AT THE KIDS' CLASS AREA HANDWASH SINK IN THE 1ST FL CLASSROOM #3 WITHOUT WATER FLOW FOR 15 SECONDS. INSTRUCTED TO REPAIR AND PROVIDE A WATER FLOW FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET.
  6. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO REMOVE HAND WASHING SIGNAGE FROM "CLEANING SINKS" IN CLASSROOMS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SENSOR AT HAND WASHING SINK NOT WORKING IN MEN'S BATHROOM ON RIGHT SIDE (2ND FLOOR). 2ND FLOOR CLASSROOM 1 & 2 WATER TEMPERATURE AT CLEANING SINKS FOUND AT 73.1F AND 73.5F. 1ST FLOOR CLASSROOM 3, WATER TEMPERATURE AT CLEANING SINKS FOUND AT 70.2F AND 70.4F. MUST MAINTAIN WATER TEMPERATURE TO 100.0F OR ABOVE. MUST REPAIR SENSOR IN MEN'S BATHROOM 2ND FLOOR.
  7. License Re-Inspection

    0 infractions

  8. License

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT INFANT CLASSROOM #3 WHITE CHILDREN'S HANDSINK (70.4F) AND 1 OF 2 MEN'S WASHBOWL SINKS (RIGHT) IN 2ND FLOOR WASHROOM (71F-73F). AWAITED SERVICING OF SINKS DURING INSPECTION; SINKS REMAINED IMPROPER. INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASHGUARD BETWEEN KITCHEN EXPOSED HANDSINK AND SHELVING UNIT WERE CLEAN SERVING UTENSILS ARE STORED. INSTRUCTED TO INSTALL A WASHABLE SPLASHGUARD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING IN KITCHEN PREP AREA FOR CANNED FRUIT. INSTRUCTED TO REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED 1 OF 2 MEN'S WASHBOWL SENSOR SINKS (LEFT) IN 2ND FLOOR WASHROOM INOPERABLE. INSTRUCTED TO REPAIR.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED MOST RECENT INSPECTION SUMMARY REPORT NOT POSTED IN FACILITY. (SUMMARY POSTED ARE 2017 & 2018 REFLECTING FACILITY'S PREVIOUS DBA NAME, MOST RECENT INSPECTION UNDER THIS CURRENT LICENSE WAS 3/18/19.) INSTRUCTED MUST POST MOST RECENT INSPECTION SUMMARY REPORT IN PLAIN VIEW AT ALL TIMES. OPERATOR PROVIDED WITH TODAY'S SUMMARY DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-42-010(B).
  9. License Re-Inspection

    2 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. MUST CORRECT AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • LIGHTS IN PREP AREA IN NEED OF PROPER SHIELDING. INSTALL AND MAINTAIN.
  10. License

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND BOTTLES FOR INFANT MILK NOT BEING WASHED, RINSED AND SANITIZING IN THE 3 COMPARTMENT SINK. INSTRUCTED DIRECTOR TO HAVE ALL BOTTLES WASHED, RINSED AND SANITIZIED IN 3 COMP SINK AT ALL TIMES. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. MUST CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOZZLE NEEDED AT 3 COMPARTMENT SINK TO MAKE SINK MORE EFFICIENT. CORRECT AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • HOME DISH MACHINE ON SITE WITH NO WATER TEMPERATURE GAUGES OR SANITIZING CYCLE GUAGE. INSTRUCTED TO UPGRADE MACHANICAL DISHMACHINE OR REMOVE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • LIGHTS IN PREP AREA IN NEED OF PROPER SHIELDING. INSTALL AND MAINTAIN.
  11. Canvass

    0 infractions

  12. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2.102.14(A)(A) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-012, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2.501.11 NO CLEAN-UP KIT AVAILABLE ON-SITE DURING THE INSPECTION. INSTRUCTED TO PROVIDE THE KIT & PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS THAT INVOLVE THE DISCHARGE OF VOMITUS OR FECAL MATTER ONTO SURFACES IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4.601.11(B)(B) MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM INTERIOR CONTACT SURFACES OF MICROWAVE OVENS IN THE STAFF LOUNGE. INSTRUCTED TO MAINTAIN.
  13. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD STORAGE CONTAINERS AND BAGS WHEN FOOD IS NOT IN ORGINAL PACKAGE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PLACE PAPER TOWEL DISPENSER NEAR HAND SINK AND REMOVE FROM OVER DRAIN BOARD AT 3- COMP SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DEBRIS FROM MICROWAVE AND COUNTER TOP UNDERNEATH MICROWAVES IN STAFF LOUNGE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRIS FROM FLOOR UNDER 1- COMP SINK IN STAFF LOUNGE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST REPLACE BROKEN THERMOMETER IN INFANTS ROOM REFRIGERATOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE BOXES OFF OF FLOOR AND AWAY FROM WALLS IN LAUNDRY ROOM.
  14. License Re-Inspection

    0 infractions

  15. License Re-Inspection

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • 4 DISH MACHINES ON SITE NOT CONNECTED. INSTD TO PROPERLY CONNECT AND BE ABLE TO SANITIZE PROPERLY.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HAND SINK AT 1ST FLOOR DISH MACHINE ROOM (2 DISH MACHINES LOCATED), NOR ON 3RD FLOOR PREP AREA AND DISH WASHING AREA (3-COMPARTMENT SINK AND DISH MACHINES). INSTD TO PROVIDE EXPOSED HAND SINKS FOR EACH AREA.
  16. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NO HOT HOLDING EQUIPMENT ON SITE. INSTD TO PROVIDE PROPER EQUIPMENT TO RAPIDLY REHEAT (MICROWAVE, OR STOVE WITH PROPER VENTILATION) AND ALSO EQUIPMENT TO MAINTAIN HOT HOLDING TEMPERATURES.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • 4 DISHMACHINES ON SITE NOT CONNECTED. INSTD TO PROPERLY CONNECT AND BE ABLE TO SANITIZE PROPERLY.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HANDSINK AT 1ST FLOOR DISHMACHINE ROOM (2 DISHMACHINES LOCATED), NOR ON 3RD FLOOR PREP AREA AND DISHWASHING AREA (3-COMPARTMENT SINK AND DISHMACHINES). INSTD TO PROVIDE EXPOSED HANDSINKS FOR EACH AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • UNFINISHED FLOOR IN PREP AND DISHWASHING AREA. INSTD TO FINISH SAME SO AS TO BE A SMOOTH, EVEN, NON POROUS SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • RAW BRICK IN WOMENS STAFF TOILET ROOM (3RD FLOOR). RAW WOOD BEAM IN PREP AREA. INSTD TO SEAL ALL RAW SURFACES SO AS TO BE SMOOTH, EVEN, NON POROUS AND EASILY CLEANABLE SURFACE. WALL COVING MISSING IN PREP AREA. PROVIDE SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMTERS MISSING FOR SMALL REFRIGERATION UNITS IN ALL CLASSROOMS. INSTD TO PROVIDE SAME.

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