PASS W/ CONDITIONS
Risk 1 (High)
John Garvy Elementary School Gets Conditional Pass on Health Inspection - Chicago School
September 18, 2026
Canvass
License #23301
4
Total Violations
3
Critical
1
Major
Inspection Summary
This school was inspected by the Chicago Department of Public Health on September 18, 2026. 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 4 violations during this inspection, including 3 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #2
CRITICAL
Violation Details
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE UPON ARRIVAL. INSTRUCTED MANAGER TO ENSURE A CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. MANAGER ARRIVED ON SITE APPROXIMATELY 20 MINUTES AFTER INSPECTION BEGAN. PRIORITY FOUNDATION VIOLATION 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 THE ONLY HAND WASHING SINK WHICH SERVICES KITCHEN AND TOILET ROOM WITH NO PAPER TOWELS STOCKED. INSTRUCTED MANAGER TO ENSURE PAPER TOWELS ARE STOCKED IN SAID HAND WASHING SINK AT ALL TIMES. ENGINEER STOCKED HAND WASHING SINK. PRIORITY FOUNDATION 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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 49-52 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 10 POUNDS OF CHEESE, 8 POUNDS OF TURKEY AND 40 POUNDS OF YOGURT ( $200) 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 #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 49-52 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 10 POUNDS OF CHEESE, 8 POUNDS OF TURKEY AND 40 POUNDS OF YOGURT ( $200) 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)
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