PASS W/ CONDITIONS
Risk 1 (High)
AFYA FOOD SERVICE MANAGEMENT CORPORATION Gets Conditional Pass on Health Inspection - Chicago Restaurant
AFYA FOOD SERVICE MANAGEMENT CORPORATION
(AKA: LEARN CHARTER SCHOOL)
1132 S HOMAN AVE, CHICAGO 60624
Restaurant
October 19, 2026
Canvass
License #3011277
2
Total Violations
2
Critical
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on October 19, 2026. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SEVERAL PACKS OF SLICED DELI MEAT, TURKEY, TURKEY HAM STORED AT IMPROPER TEMPERATURE 86.4F IN REACH-IN COOLER. INSTRUCTED MANAGER TO DISCARD. COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005 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.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SEVERAL PACKS OF SLICED DELI MEAT, TURKEY, TURKEY HAM STORED AT IMPROPER TEMPERATURE 86.4F IN REACH-IN COOLER. INSTRUCTED MANAGER TO DISCARD. COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005 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.
CDPH Food Code: Section 3-501.16(A)(1)
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