FAIL
Risk 2 (Medium)
Madison Fails Health Inspection - Chicago School
December 12, 2022
Canvass
License #24301
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 HANDWASHING SINKS IN ENGINEER TOILET ROOM AND IN PRE-SCHOOL CLASSROOM TOILET ROOM WITH INADEQUATE HOT WATER TEMPERATURES. HOT WATER WAS MEASURED AT 82 F (ENGINEER TOILET ROOM) AND 64 F ( PRE-SCHOOL CLASSROOM TOILET ROOM). INSTRUCTED MANAGER TO PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100 F. PRORITY VIOLATION 7-38-030(C). NO CITATION ISSUED.
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 SEVERAL TCS FOOD HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-50 F. INSTRUCTED MANAGER TO ENSURE THAT ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 10 POUNDS PIZZA BAGELS, 10 POUNDS CHICKEN SALAD FILLING, 10 POUNDS BBQ CHICKEN FILLING, 10 POUNDS BEANS AND CHEESE, 10 POUNDS BLACK BEAN VEGGIE WRAP, AND 7 POUNDS OF CHEESE CUBES ( $350). 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 SEVERAL TCS FOOD HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-50 F. INSTRUCTED MANAGER TO ENSURE THAT ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 10 POUNDS PIZZA BAGELS, 10 POUNDS CHICKEN SALAD FILLING, 10 POUNDS BBQ CHICKEN FILLING, 10 POUNDS BEANS AND CHEESE, 10 POUNDS BLACK BEAN VEGGIE WRAP, AND 7 POUNDS OF CHEESE CUBES ( $350). 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