FAIL
Risk 1 (High)
JOHN MARSHALL HIGH SCHOOL Fails Health Inspection - Chicago School
May 4, 2023
Canvass
License #47041
2
Total Violations
1
Critical
1
Minor
Inspection Summary
This school was inspected by the Chicago Department of Public Health on May 4, 2023. 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 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER HOT WATER TEMPERATURES (RANGE FROM 76.3F-80.4F) IN ALL MEN'S AND WOMEN'S RESTROOMS ON FLOORS 1-3. (KITCHEN RESTROOM AT PROPER HOT WATER TEMPERATURE OF 100F) INSTRUCTED PERSON IN CHARGE TO RESTORE HOT WATER TEMPERATURE AT ALL RESTROOM HANDSINKS TO MINIMUM OF 100F AND MAINTAIN. 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 #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER HOT WATER TEMPERATURES (RANGE FROM 76.3F-80.4F) IN ALL MEN'S AND WOMEN'S RESTROOMS ON FLOORS 1-3. (KITCHEN RESTROOM AT PROPER HOT WATER TEMPERATURE OF 100F) INSTRUCTED PERSON IN CHARGE TO RESTORE HOT WATER TEMPERATURE AT ALL RESTROOM HANDSINKS TO MINIMUM OF 100F AND MAINTAIN. 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
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