PASS W/ CONDITIONS
Risk 1 (High)
HEDGES Gets Conditional Pass on Health Inspection - Chicago School
February 18, 2025
Canvass
License #2134640
5
Total Violations
3
Critical
1
Major
1
Minor
Inspection Summary
This school was inspected by the Chicago Department of Public Health on February 18, 2025. 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 5 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
5
Violation #2
CRITICAL
Violation Details
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO VALID ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE THAT VALID ORIGINAL CERTIFICATE IS REQUIRED AS WELL AS CERTIFIED MANAGER. PRIORITY FOUNDATION #7-38-012.
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNS IN FIRST FLOOR BOYS AND GIRLS WASHROOMS AND PRE-K ROOM 101. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE.
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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED 5# OF MILK IN SINGLE DOOR COOLER AT IMPROPER COLD HOLD TEMPERATURE OF 48F. INSTRUCTED PERSON IN CHARGE TO MAINTAIN ALL TCS FOODS(MILK) AT 41F AND BELOW. PERSON IN CHARGE VOLUNTARILY DISCARDED 5# OF MILK AT A COST OF $10. PRIORITY VIOLATION #7-38-005.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED SINGLE DOOR UPRIGHT COOLER NEAR WALK-IN AT IMPROPER COLD HOLD TEMPERATURE OF 54F. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN COOLER AT 41F AND BELOW AT ALL TIMES. UNIT IS TAGGED HELD FOR INSPECTION BY CDPH AND NOT TO BE USED AT THIS TIME UNTIL RE-INSPECTION. PRIORITY VIOLATION #7-38-005.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED SINGLE DOOR UPRIGHT COOLER NEAR WALK-IN AT IMPROPER COLD HOLD TEMPERATURE OF 54F. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN COOLER AT 41F AND BELOW AT ALL TIMES. UNIT IS TAGGED HELD FOR INSPECTION BY CDPH AND NOT TO BE USED AT THIS TIME UNTIL RE-INSPECTION. PRIORITY VIOLATION #7-38-005.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
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