PASS W/ CONDITIONS
Risk 1 (High)
CHAVEZ MULTICULTURAL Gets Conditional Pass on Health Inspection - Chicago School
October 2, 2024
Canvass
License #25151
3
Total Violations
1
Critical
1
Major
1
Minor
Inspection Summary
This school was inspected by the Chicago Department of Public Health on October 2, 2024. 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 3 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #15
MAJOR
Violation Details
FOOD SEPARATED AND PROTECTED - Comments: OBSERVED RAW CHICKEN SEASONED/MARINATED IN THE PREP SINK DIRECTLY. INSTRUCTED TO USE COLANDER TO WASH AND BOWL OR OTHER FOOD CONTAINER TO SEASON AND MARINATE AND HOW TO CLEAN AND SANITIZE THE SINK TO AVOID A CROSS CONTAMINATION. THE SINK IS ALSO USED TO WASH VEGETABLES. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
Why This Matters
Improper storage allows contamination from dripping, pests, and cross-contamination between foods.
Food Code Requirement
Food must be protected from contamination during storage and display.
Specific Requirements
Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.
CDPH Food Code: Section 3-305.11, 3-302.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOOD: CHICKEN FROM 47.4 F TO 54.9 F. COLD-HELD FOOD MUST BE AT 41. F OR BELOW. PIC VOLUNTARILY DISCARDED AND DENATURED 120 LBS OF CHICKEN SAUSAGE AT $100.00. INSTRUCTED TO ESTABLISH TIME/TEMPERATURE CONTROL SHEET. 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.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOOD: CHICKEN FROM 47.4 F TO 54.9 F. COLD-HELD FOOD MUST BE AT 41. F OR BELOW. PIC VOLUNTARILY DISCARDED AND DENATURED 120 LBS OF CHICKEN SAUSAGE AT $100.00. INSTRUCTED TO ESTABLISH TIME/TEMPERATURE CONTROL SHEET. 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.
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