FAIL
Risk 1 (High)
FAIRFIELD ACADEMY Fails Health Inspection - Chicago School
January 10, 2024
Canvass
License #26701
3
Total Violations
3
Critical
Inspection Summary
This school was inspected by the Chicago Department of Public Health on January 10, 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 3 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT RUNNING WATER AT HANDWASH SINKS IN BOYS TOILET ROOMS, CURRENTLY AT 50F. INSTD TO PROVIDE 100F-120F AT ALL TIMES. 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 #12
CRITICAL
Violation Details
FOOD RECEIVED AT PROPER TEMPERATURE - Comments: OBSERVED RECEIVING TEMPERATURE OF CONTAINER OF CHEESE SAUCE AT IMPROPER HOT TEMPERATURE OF 119.8F. DELIVERY RECEIVED AT BEGINNING OF INSPECTION AND TEMPERATURES OF INCOMING HOT FOOD FROM COOKING SCHOOL VERIFIED AT THIS TIME. CHEESE SAUCE DISCARDED AND DENATURED AT THIS TIME. APPROX 3LBS $10 VALUE. INSTD TO VERIFY HOT FOODS 135F OR ABOVE, AND COLD FOODS AT 41F OR BELOW AT ALL TIMES UPON RECEIVING. PRIORIFY VIOLATION 7-38-005
Why This Matters
Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.
Food Code Requirement
All handwashing sinks must have soap and hand drying provisions.
Specific Requirements
Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.
CDPH Food Code: Section 6-301.11, 6-301.12
Violation #12
CRITICAL
Violation Details
FOOD RECEIVED AT PROPER TEMPERATURE - Comments: OBSERVED RECEIVING TEMPERATURE OF CONTAINER OF CHEESE SAUCE AT IMPROPER HOT TEMPERATURE OF 119.8F. DELIVERY RECEIVED AT BEGINNING OF INSPECTION AND TEMPERATURES OF INCOMING HOT FOOD FROM COOKING SCHOOL VERIFIED AT THIS TIME. CHEESE SAUCE DISCARDED AND DENATURED AT THIS TIME. APPROX 3LBS $10 VALUE. INSTD TO VERIFY HOT FOODS 135F OR ABOVE, AND COLD FOODS AT 41F OR BELOW AT ALL TIMES UPON RECEIVING. PRIORIFY VIOLATION 7-38-005
Why This Matters
Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.
Food Code Requirement
All handwashing sinks must have soap and hand drying provisions.
Specific Requirements
Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.
CDPH Food Code: Section 6-301.11, 6-301.12
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