FAIL
Risk 1 (High)
McClellan Fails Health Inspection - Chicago School
March 10, 2021
Canvass
License #24421
3
Total Violations
3
Critical
Inspection Summary
This school was inspected by the Chicago Department of Public Health on March 10, 2021. 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 3 violations during this inspection, including 3 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: OBSERVED MAIN KITCHEN HAND WASHING SINK WATER TEMPERATURE AT 86.9F.MUST HAVE A MINIMUM OF 100.0F FOR HAND WASHING.MUST PROVIDE HOT RUNNING WATER AND MAINTAIN.(PRIORITY 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 #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED 3- COMPARTMENT SINK HOT WATER TEMPERATURE AT 101.9F AND COOLING AS WATER FILLS UP SINK .MUST HAVE A MINIMUM TEMPERATURE OF 110.0F AND MAINTAIN. ENGINEER ADJUSTED WATER TANK THERMOSTATE DURING INSPECTION. HOT WATER IS NOW AT 111.8F.(PRIORITY 7-38-025)(COS)(NO CITATION ISSUED)
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED 3- COMPARTMENT SINK HOT WATER TEMPERATURE AT 101.9F AND COOLING AS WATER FILLS UP SINK .MUST HAVE A MINIMUM TEMPERATURE OF 110.0F AND MAINTAIN. ENGINEER ADJUSTED WATER TANK THERMOSTATE DURING INSPECTION. HOT WATER IS NOW AT 111.8F.(PRIORITY 7-38-025)(COS)(NO CITATION ISSUED)
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
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