FAIL
Risk 1 (High)
MCAULIFFE ELEMENTARY SCHOOL Fails Health Inspection - Chicago School
February 6, 2020
Canvass
License #23551
2
Total Violations
2
Critical
Inspection Summary
This school was inspected by the Chicago Department of Public Health on February 6, 2020. 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 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #9
CRITICAL
Violation Details
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED BARE HAND CONTACT WITH READY-TO-EAT FOOD BY A FOOD HANDLING EMPLOYEE. THE EMPLOYEE WAS CUTTING CARROTS WITH THEIR BARE HANDS. MANAGEMENT INSTRUCTED TO DISCARD ALL FOOD THAT WAS HANDLED WITH BARE HANDS AND INSTRUCTED THE FOOD HANDLING EMPLOYEE TO WASH THEIR HANDS AND PUT ON A PAIR OF GLOVES WHILE PREPARING THE CARROTS. PRIORITY 7-38-010. NO CITATION ISSUED.
Why This Matters
Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.
Food Code Requirement
Potable water supply must be adequate, protected, and properly heated.
Specific Requirements
Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.
CDPH Food Code: Section 5-101.11, 5-103.11
Violation #9
CRITICAL
Violation Details
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED BARE HAND CONTACT WITH READY-TO-EAT FOOD BY A FOOD HANDLING EMPLOYEE. THE EMPLOYEE WAS CUTTING CARROTS WITH THEIR BARE HANDS. MANAGEMENT INSTRUCTED TO DISCARD ALL FOOD THAT WAS HANDLED WITH BARE HANDS AND INSTRUCTED THE FOOD HANDLING EMPLOYEE TO WASH THEIR HANDS AND PUT ON A PAIR OF GLOVES WHILE PREPARING THE CARROTS. PRIORITY 7-38-010. NO CITATION ISSUED.
Why This Matters
Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.
Food Code Requirement
Potable water supply must be adequate, protected, and properly heated.
Specific Requirements
Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.
CDPH Food Code: Section 5-101.11, 5-103.11
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