FAIL
Risk 1 (High)
ACERO VICTORIA SOTO HIGH SCHOOL Fails Health Inspection - Chicago School
September 17, 2026
Canvass
License #3759848
5
Total Violations
3
Critical
1
Major
1
Minor
2
Corrected On Site
Inspection Summary
This school was inspected by the Chicago Department of Public Health on September 17, 2026. The inspection type was "Canvass" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 5 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
5
Violation #22
CORRECTED
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 48.7-54.7F. OBSERVED COLD TCS FOODS, CHEESE(48.7F), TURKEY AND CHEESE SANDWICH(50.0F) AND SALAD(53.2-54.7F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $20 WEIGHING 5LBS PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
CORRECTED
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED ONE DOOR REFRIGERATOR AT IMPROPER AMBIENT TEMPERATURE OF 46.1F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON ONE DOOR REFRIGERATOR. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 4-601.11
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OPENING AT BASE OF LEFT EXIT DOOR #7,OBSERVED OPENING AT BASE OF SINGLE EXIT RECEIVING DOOR OUTSIDE OF PREP AREA AND OBSERVED OPENING AT RIGHT OF BASE OF RECEIVING DOCK DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CONTAINERS STORED ON MILK CRATES IN STORAGE AREA WITH RECEIVING DOOR. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CONTAINERS STORED ON MILK CRATES IN STORAGE AREA WITH RECEIVING DOOR. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection