PASS W/ CONDITIONS
Risk 1 (High)
Lincoln Gets Conditional Pass on Health Inspection - Chicago School
April 11, 2023
Canvass
License #24191
3
Total Violations
2
Critical
1
Minor
Inspection Summary
This school was inspected by the Chicago Department of Public Health on April 11, 2023. 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 3 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS LOCATED IN THE BOYS AND GIRLS WASHROOM ADJACENT TO THE LUNCHROOM AND HAND BLOWERS NOT OPERATIONAL. MANAGEMENT PROVIDE PAPER TOWELS DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION.
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: MAXIMUM HOT WATER TEMPERATURE NOTED AT THE SERVICE LINE HAND WASHING SINK AT 86.7F. THE ENGINEER WAS ABLE TO INCREASE THE WATER TEMPERATURE DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION.
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: MAXIMUM HOT WATER TEMPERATURE NOTED AT THE SERVICE LINE HAND WASHING SINK AT 86.7F. THE ENGINEER WAS ABLE TO INCREASE THE WATER TEMPERATURE DURING THE INSPECTION. PRIORITY FOUNDATION VIOLATION.
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