PASS W/ CONDITIONS
Risk 1 (High)
ARTHUR CANTY ELEMENTARY Gets Conditional Pass on Health Inspection - Chicago School
October 20, 2021
Canvass Re-Inspection
License #22541
2
Total Violations
2
Critical
Violations Cited by Chicago Health Inspector
2
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED INADEQUATE HOT WATER TEMPERATURE INSIDE KITCHEN STAFF (MENS) WASHROOM AT 74.7 F AT THIS TIME.THE KITCHEN STAFF MENS WASHROOM IS TAGGED "HELD FOR INSPECTION" AND INSTRUCTED TO DESIGNATE THE KITCHEN STAFF (WOMENS) WASHROOM AS UNISEX WASHROOM UNTIL REPAIRS ARE MADE.INSTRUCTED MANAGEMENT A HANDWASHING SINK WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.PRIORITY VIOLATION 7-38-030(C).(COS).(SEE COMMENTS BELOW).
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED INADEQUATE HOT WATER TEMPERATURE INSIDE KITCHEN STAFF (MENS) WASHROOM AT 74.7 F AT THIS TIME.THE KITCHEN STAFF MENS WASHROOM IS TAGGED "HELD FOR INSPECTION" AND INSTRUCTED TO DESIGNATE THE KITCHEN STAFF (WOMENS) WASHROOM AS UNISEX WASHROOM UNTIL REPAIRS ARE MADE.INSTRUCTED MANAGEMENT A HANDWASHING SINK WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.PRIORITY VIOLATION 7-38-030(C).(COS).(SEE COMMENTS BELOW).
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
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