PASS W/ CONDITIONS
Risk 1 (High)
Graham Gets Conditional Pass on Health Inspection - Chicago School
November 20, 2025
Canvass
License #23391
3
Total Violations
3
Critical
1
Corrected On Site
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDSINK LOCATED IN MAIN PREP WITHOUT HAND CLEANSER AVAILABLE TO HANDWASHING. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMS WHILE OPEN AND OPERATING. PERSON IN CHAGRE PROVIDED AT THIS TIME. PRIORITY FOUNDATION VIOLATION. #7-38-030 (C). NO CITATION ISSUED.
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 #16
CORRECTED
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED IN USE 3 COMPARTMENT SINK SANITIZER STRENGTH AT 100 PPM DURING TIME OF INSPECTION. INSTRUCTED TO MAINTAIN SANITIZER (QUAT) STRENGTH BETWEEN 200-400PPM AS REQUIRED FOR PROPER SANITIZING OF KITCEHNARE AND UTENSILS. PERSON IN CHARGE CORRECTED AT THIS TIME. PRIORITY VIOLATION. #7-38-025. NO CITATION.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #16
CORRECTED
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED IN USE 3 COMPARTMENT SINK SANITIZER STRENGTH AT 100 PPM DURING TIME OF INSPECTION. INSTRUCTED TO MAINTAIN SANITIZER (QUAT) STRENGTH BETWEEN 200-400PPM AS REQUIRED FOR PROPER SANITIZING OF KITCEHNARE AND UTENSILS. PERSON IN CHARGE CORRECTED AT THIS TIME. PRIORITY VIOLATION. #7-38-025. NO CITATION.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 4-601.11, 4-602.11
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