PASS W/ CONDITIONS
Risk 1 (High)
DANIEL S. WENTWORTH ANNEX Gets Conditional Pass on Health Inspection - Chicago School
January 25, 2016
Canvass
License #3228640
2
Total Violations
2
Critical
Inspection Summary
This school was inspected by the Chicago Department of Public Health on January 25, 2016. 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 2 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #9
CRITICAL
Violation Details
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: INADEQUATE HOT WATER TEMPERATURE PROVIDED IN THE FOOD PREP AREA AND WASHROOMS. THE HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINK IN THE FOOD PREP AREA WAS AT 102.5F AND AT 100F AT THE WASHROOM HANDWASHING SINKS. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER ABOVE 110F AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
Why This Matters
Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.
Food Code Requirement
Potable water supply must be adequate, protected, and properly heated.
Specific Requirements
Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.
CDPH Food Code: Section 5-101.11, 5-103.11
Violation #9
CRITICAL
Violation Details
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: INADEQUATE HOT WATER TEMPERATURE PROVIDED IN THE FOOD PREP AREA AND WASHROOMS. THE HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINK IN THE FOOD PREP AREA WAS AT 102.5F AND AT 100F AT THE WASHROOM HANDWASHING SINKS. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER ABOVE 110F AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
Why This Matters
Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.
Food Code Requirement
Potable water supply must be adequate, protected, and properly heated.
Specific Requirements
Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.
CDPH Food Code: Section 5-101.11, 5-103.11
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