FAIL
Risk 1 (High)
MORRILL Fails Health Inspection - Chicago School
January 8, 2024
Canvass
License #24571
5
Total Violations
4
Critical
1
Minor
Violations Cited by Chicago Health Inspector
5
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: MISSING SUPPLIES AND PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE SUPPLIES AND PROCEDURE (EFFECTIVE AGAINST NOROVIRUS) AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-005
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.
CDPH Food Code: Section 2-501.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MISSING HANDWASH SIGNAGE AT HANDWASH SINK IN PREP AREA AND AT HANDWASH SINKS IN STUDENT AND STAFF TOILET ROOMS. INSTD TO OBTAIN SIGNAGE AND MAINTAIN.
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 YOGURT AND MILK AT IMPROPER COLD HOLDING TEMPERATURES ON TABLE AT MAIN ENTRANCE FOR GRAB N GO BREAKFAST FOR STUDENTS. YOGURT 62.4F AND MILK AT 50.2F. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES DURING DISPLAY, SERVICE AND STORAGE. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 5LBS, $ 20 VALUE. PRIORITY VIOLATION 7-38-005
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 #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OVER 50 MICE DROPPINGS SCATTERED ON STORAGE SHELVES IN PREP AREA, ALONG WALLBASE IN CORNERS, AND ON FLOOR IN MDF ROOM 204. INSTD TO REMOVE ALL DROPPINGS CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONTACT PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION 7-38-020(A)
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OVER 50 MICE DROPPINGS SCATTERED ON STORAGE SHELVES IN PREP AREA, ALONG WALLBASE IN CORNERS, AND ON FLOOR IN MDF ROOM 204. INSTD TO REMOVE ALL DROPPINGS CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONTACT PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION 7-38-020(A)
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
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