FAIL
Risk 1 (High)
GOUDY ELEMENTARY Fails Health Inspection - Chicago School
April 8, 2021
Canvass
License #1206
4
Total Violations
3
Critical
1
Minor
Inspection Summary
This school was inspected by the Chicago Department of Public Health on April 8, 2021. 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 4 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: PAPER TOWEL DISPENSER INSTALL BY THREE COMPARTMENT SINK MUST BE RELOCATED AT HANDWASHING SINK.
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: HOT WATER TEMPERATURE AT WASHBOWL AT FOLLOWING WASHROOMS:NORTH AND SOUTH BOYS(FIRST-SECOND AND THIRD FLOOR)AT TEMP OF 62.4F TO 75.9F; NORTH AND SOUTH(FIRST-SECOND AND THIRD FLOOR) GIRLS WASHROOM AT TEMP OF 61F TO 69.8F. INSTRUCTED MANAGER HOT WATER TEMPERATURE AT HAND WASHING SINK MUST BE AT A MINIMUM OF 100.0F TO 120F THROUGH A MIXING VALVE OR COMBINATION FAUCET. 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 #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: REPLACE BROKEN BLACK FOAM WRAPES AROUND PIPE AT CONDENSER UNIT INSIDE THE WALK-IN COOLER. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: REPLACE BROKEN BLACK FOAM WRAPES AROUND PIPE AT CONDENSER UNIT INSIDE THE WALK-IN COOLER. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
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