CHICAGO, IL - Health department officials identified compliance issues at LADYBUG & FRIEND'S DAYCARE in an inspection dated 04/14/2023.
Situated at 7648-54 W TOUHY AVE, the establishment is part of Edison Park's active food service sector. The Edison Park area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.
The inspection identified 5 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.
The first violation concerned handwashing procedures. Inspectors documented: Warewashing Facilities: Installed, Maintained & Used. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
The second violation related to thermal management. Inspectors documented: Test Strips - Comments: Found No Data Plate Affixed to High Temperature Dishmachine.data Plate Must Include for Example, Temperatures Required for Washing,rinsing,and Sanitizing/pressure Required for the Fresh Water Sanitizing Rinse.must Provide.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
The third violation involved hand hygiene and handwashing facilities. Inspectors documented: Warewashing Facilities: Installed, Maintained & Used. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
The fourth violation related to thermal management. Inspectors documented: Test Strips - Comments: Found No Pressure Gauge at Water Supply Line for High Temperature Dishmachine.must Provide.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
The fifth violation involved thermal management. Inspectors documented: Previous Priority Foundation Violation Corrected - Comments: Found Previous Priority Foundation Violation Not Corrected From Report Dated 3-9-23 Inspection# 2572248. Found High Temperature Dishmachine Not Automatically Dispensing Detergent.7-42-090 Priority Violation. Citation Issued. Must Provide.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.
Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/14/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE 1 DOOR REFRIGERATOR IN KITCHEN LOCATED NEAR UTILITY CLOSET. INSTRUCTED TO PROVIDE.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED LARGE, STEADY LEAK AT HIGH TEMPERATRUE DISH MACHINE WHEN UNIT IS RUN. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BUILD UP OF FOOD DEBRIS AND GRIME IN INTERIOR OF BOTH REFRIGERATORS LOCATED IN KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO HOT RUNNING WATER AT HAND WASH SINKS OF THE 9,1,2.WATER TEMPERATURES WERE BETWEEN 54F TO 60F. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND SINK WITH A MINIMUM TEMPERATURE OF 100F AND UP TO 110F WITH A MIXING VALVE. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED TO DAY.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO PAPER TOWELS AT HAND WASH SINK OF CLASSROOM #9,1,2. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HANDWASHING SINKS. MANAGER IMMEDIATELY HAD EMPLOYEES PUT PA[ER TOWELS AT THE CLASSROOMS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.; PERSONAL CLEANLINESS - Comments: NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON FLOORS UNUSED EQUIPMENT AT THE BASEMENT DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO HOT RUNNING WATER AT HAND WASH SINKS OF THE 9,1,2.WATER TEMPERATURES WERE BETWEEN 54F TO 60F. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND SINK WITH A MINIMUM TEMPERATURE OF 100F AND UP TO 110F WITH A MIXING VALVE. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED TO DAY.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO PAPER TOWELS AT HAND WASH SINK OF CLASSROOM #9,1,2. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HANDWASHING SINKS. MANAGER IMMEDIATELY HAD EMPLOYEES PUT PA[ER TOWELS AT THE CLASSROOMS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.; PERSONAL CLEANLINESS - Comments: NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON FLOORS UNUSED EQUIPMENT AT THE BASEMENT DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.; WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND NO DATA PLATE AFFIXED TO HIGH TEMPERATURE DISHMACHINE.DATA PLATE MUST INCLUDE FOR EXAMPLE, TEMPERATURES REQUIRED FOR WASHING,RINSING,AND SANITIZING/PRESSURE REQUIRED FOR THE FRESH WATER SANITIZING RINSE.MUST PROVIDE.; WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND NO PRESSURE GAUGE AT WATER SUPPLY LINE FOR HIGH TEMPERATURE DISHMACHINE.MUST PROVIDE.; PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED - Comments: FOUND PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM REPORT DATED 3-9-23 INSPECTION# 2572248. FOUND HIGH TEMPERATURE DISHMACHINE NOT AUTOMATICALLY DISPENSING DETERGENT.7-42-090 PRIORITY VIOLATION. CITATION ISSUED. MUST PROVIDE..
The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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