FAIL
Risk 1 (High)
CHAPPELL SCHOOL Fails Health Inspection - Chicago School
January 8, 2020
Canvass
License #22681
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #8
CRITICAL
Violation Details
HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED THAT EMPLOYEE HANDLE DIRTY DISHES AND THAN CLEAN DISHES WITH OUT WASHING HANDS IN BETWEEN.ALSO OBSERVED THAT OTHER EMPLOYEE WORKING ON FOOD DISPENSING LINE WEARING AND CHANGING GLOVES WHEN NEEDED WITHOUT WASHING HANDS. PRIORITY VIOLATION 7-38-010 NO CITATION ISSUED
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO EXPOSED HAND SINK ACCESSIBLE TO THE THREE COMPARTMENT SINK.INSTRUCTED MANAGEMENT TO INSTALL AN EXPOSED HAND SINK NEAR OR NEXT TO THREE COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED
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 NO EXPOSED HAND SINK ACCESSIBLE TO THE THREE COMPARTMENT SINK.INSTRUCTED MANAGEMENT TO INSTALL AN EXPOSED HAND SINK NEAR OR NEXT TO THREE COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED
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