PASS W/ CONDITIONS
Risk 1 (High)
LEARN CHARTER SCHOOL Gets Conditional Pass on Health Inspection - Chicago School
September 23, 2026
Canvass
License #1964652
2
Total Violations
1
Critical
1
Minor
Inspection Summary
This school was inspected by the Chicago Department of Public Health on September 23, 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 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES FOR TCS FOODS AT THE TIME OF THE INSPECTION. FOUND TWO PACKAGES OF HAM DELI MEAT (48.6F-48.7F), YOGURTS (46.8F), AND HAM SANDWICHES (65.8F) ALL STORED INSIDE THE REFRIGERATOR IN THE HALLWAY. INSTRUCTED ALL COLD HOLDING FOODS MUST BE 41F OR BELOW AT ALL TIMES. APPROXIMATLEY 15LBS AT $115 WORTH OF PRODUCT DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED
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 IMPROPER COLD HOLDING TEMPERATURES FOR TCS FOODS AT THE TIME OF THE INSPECTION. FOUND TWO PACKAGES OF HAM DELI MEAT (48.6F-48.7F), YOGURTS (46.8F), AND HAM SANDWICHES (65.8F) ALL STORED INSIDE THE REFRIGERATOR IN THE HALLWAY. INSTRUCTED ALL COLD HOLDING FOODS MUST BE 41F OR BELOW AT ALL TIMES. APPROXIMATLEY 15LBS AT $115 WORTH OF PRODUCT DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUED
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