FAIL
Risk 1 (High)
Lavizzo Elementary School Fails Health Inspection - Chicago School
January 22, 2025
Canvass
License #1878504
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS OR SANITARY HAND DRYING DEVICE AT HAND WASHING SINK IN MEN KITCHEN STAFF WASHROOM. INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS FOR PROPER HAND DRYING. PRIORITY FOUNDATION 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 HOT WATER ABOVE MAXIMUM TEMPERATURE OF 120F AT HAND WASHING SINKS IN KITCHEN STAFF WASHROOM (127.9F), FIRST FLOOR GIRLS EAST WASHROOM (122.4F), FIRST FLOOR BOYS EAST WASHROOM (122.7F), SEOND FLOOR BOYS WASHROOM (123.9F). SECOND FLOOR UNISEX WASHROOM(123.5F), GIRLS THIRD FLOOR WASHOOM (126.7F-128.2F) INSTRUCTED MANAGER TO MAINTAIN 100-120F AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION 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 HOT WATER ABOVE MAXIMUM TEMPERATURE OF 120F AT HAND WASHING SINKS IN KITCHEN STAFF WASHROOM (127.9F), FIRST FLOOR GIRLS EAST WASHROOM (122.4F), FIRST FLOOR BOYS EAST WASHROOM (122.7F), SEOND FLOOR BOYS WASHROOM (123.9F). SECOND FLOOR UNISEX WASHROOM(123.5F), GIRLS THIRD FLOOR WASHOOM (126.7F-128.2F) INSTRUCTED MANAGER TO MAINTAIN 100-120F AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION 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