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WHOLLY INNOCENTS DAYCARE CENTER.

34 N Sangamon ST, CHICAGO, IL 60607 · Daycare Above and Under 2 Years

Inspection summary

WHOLLY INNOCENTS DAYCARE CENTER. has been inspected 6 times by Chicago Department of Public Health since March 18, 2010. The most recent inspection, on April 4, 2014, recorded 1 infraction.

2 of 6 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: Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times across 2 separate inspections, most recently on April 2, 2014. For example: WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

  • 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 15, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 4 times across 3 separate inspections, most recently on April 4, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 2 times across 2 separate inspections, most recently on April 2, 2014. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 once on December 15, 2011. 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.

6 inspections

  1. License Re-Inspection

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF THE LOWER SECTIONS OF THE STUDENT STORAGE CUBBIES. ALSO DETAIL CLEAN THE INTERIOR OF ALL STORAGE CABINETS. DETAIL CLEAN SINK AND TABLE IN INFANT CLASSROOM.
  2. License

    3 infractions

    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • THE WASH WATER AT THE WAREWASH MACHINE IS LESS THAN 120 DEGREES F. NOTED WASH WATER AT THE DISH MACHINE AT 95 DEGREES F. MUST REPAIR AND PROVIDE 120 DEGREE WATER AT THE DISH MACHINE FOR WAREWASHING. CRITICAL CITATION ISSUED 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. MUST PROVIDE. ALSO, NO PROOF OF A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR OF THE LOWER SECTIONS OF THE STUDENT STORAGE CUBBIES. ALSO DETAIL CLEAN THE INTERIOR OF ALL STORAGE CABINETS. DETAIL CLEAN SINK AND TABLE IN INFANT CLASSROOM.
  3. License

    2 infractions

    • 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 REMOVE EXCESS ICE BUILD-UP AT ALL THREE SMALL REFRIGERATORS IN CLASSROOMS.
    • 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 DECLUTTER AND BETTER ORGANIZE REAR DAYCARE STORAGE ROOM. MUST ELEVATE ITEMS SIX INCHES OFF THE FLOOR AT ALL TIMES.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    4 infractions

    • 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. Over 40 mouse droppings were found around and under shelving and baseboards throughout the rear storage room and recreation room service closet. Remove all evidence of pest activity and clean up all areas of possible harborage. The Smithereen pest control logbook has no recent sightings documented.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER WAS PRESENT WHEN THE MEAT BALLS AND NOODLES WERE BEING HELD HOT UPON ENTRY. THE MANAGER WITH THE SANITATION CERTIFICATE SHOWED UP 30 MINUTES LATER. OBTAIN PROOF OF ENOUGH CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS TO COVER YOUR HOURS OF OPERATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOORS IN THE STORAGE ROOMS ARE DIRTY WITH MOUSE DROPPINGS AND THE STORAGE SHELVES ARE 1"-2" OFF OF THE FLOOR; WASH, RINSE AND SANITIZE THE FLOORS AND RAISE THE SHELVES AT LEAST 6" OFF OF THE FLOOR TO FACILITATE CLEANING.
    • 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. THE METAL STEM THERMOMETERS ARE 20 AND 40 F OUT OF CALIBRATION, ONE THERMOMETER WAS DISCARDED AND THE OTHER WAS CALIBRATED BY THE SANITARIAN WITH THE STAFF AT THIS TIME.
  6. License

    0 infractions

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