FAIL
Risk 1 (High)
CHALMERS ELEMENTARY Fails Health Inspection - Chicago School
January 30, 2024
Canvass
License #22671
2
Total Violations
2
Critical
Inspection Summary
This school was inspected by the Chicago Department of Public Health on January 30, 2024. 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 2 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12(A) OBSERVED THE PRE-K ROOM 107 TOILET ROOM HAND WASHING SINK AT AN INADEQUATE HOT WATER TEMPERATURE OF 70F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN 100F AT ALL HAND WASHING SINKS AT ALL TIMES. BY THE INSPECTION'S END, THE ENGINEER ADJUSTED THE WATER TEMPERATURE, AND THE HOT WATER WAS MAINTAINED AT 100F. PRIORITY VIOLATION 7-38-030(C).
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: 5-202.12(A) OBSERVED THE PRE-K ROOM 107 TOILET ROOM HAND WASHING SINK AT AN INADEQUATE HOT WATER TEMPERATURE OF 70F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN 100F AT ALL HAND WASHING SINKS AT ALL TIMES. BY THE INSPECTION'S END, THE ENGINEER ADJUSTED THE WATER TEMPERATURE, AND THE HOT WATER WAS MAINTAINED AT 100F. PRIORITY VIOLATION 7-38-030(C).
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