Chicago Child Care Centre INC.

Year by year

Inspections

1. Apr 8, 2026 Routine Score 100
   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed water temperature at hand washing sink was at 83F. Ensure hand washing sinks are at 100F and no hotter than 120F in a daycare center.

     Code MCO 188.380

2. Apr 3, 2025 Routine Score 94
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the CFPM certificate and it is posted on site.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed hand soap missing from hand sink. Ensure each hand sink is supplied. PIC replaced at time of inspection.

     Code MN Rule 4626.1440

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed bottle with bleach sanitizer tested above 200PPM. At time of inspection PIC corrected and bottle tested at 150PPM. Ensure sanitizer is being used per label to ensure food contact surfaces are being sanitized properly.

     Code MN Rule 4626.1620

3. Apr 3, 2024 Routine Score 98
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     No current CFPM certificate on site. Ensure at least one full time employee has obtained the CFPM credential from the State and post certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed hand soap missing from handwash sink. Ensure all handwash sinks are fullly stocked with soap and towels.

     Code MN Rule 4626.1440

4. Apr 4, 2023 Routine Score 98
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (BLEACH - CHLORINE). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION. NOTE: POOL TEST STRIPS WON’T WORK FOR THIS. SAMPLE IMAGE WAS SENT VIA TEXT.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     DRY STORAGE ROOM FLOOR WAS REMOVED. RAW BASE FLOOR IS EXPOSED. PROPERLY FINISH DRY STORAGE FLOOR TO BE SMOOTH AND EASILY CLEANABLE.

     Code MN Rule 4626.1335A