FAIL
Risk 1 (High)
DANIEL J CORKERY SCHOOL Fails Health Inspection - Chicago School
September 22, 2022
Canvass
License #22851
2
Total Violations
1
Critical
1
Major
1
Corrected On Site
Inspection Summary
This school was inspected by the Chicago Department of Public Health on September 22, 2022. 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 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO ADDITIONAL EXPOSED HAND WASHING SINK AT THE FRONT SERVING LINE THAT IS CONVENIENT TO USE. MANAGEMENT INSTRUCTED TO INSTALL AN ADDITIONAL EXPOSED HAND WASHING SINK ON THE OPPOSITE END OF THE FRONT SERVING LINE THAT IS SUPPLIED WITH HOT AND COLD RUNNING WATER AND SOAP AND PAPER TOWELS. PRIORITY FOUNDATION 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: OBSERVED NO ADDITIONAL EXPOSED HAND WASHING SINK AT THE FRONT SERVING LINE THAT IS CONVENIENT TO USE. MANAGEMENT INSTRUCTED TO INSTALL AN ADDITIONAL EXPOSED HAND WASHING SINK ON THE OPPOSITE END OF THE FRONT SERVING LINE THAT IS SUPPLIED WITH HOT AND COLD RUNNING WATER AND SOAP AND PAPER TOWELS. PRIORITY FOUNDATION 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