FAIL
Risk 1 (High)
PETERSON ELEMENTARY SCHOOL Fails Health Inspection - Chicago School
March 23, 2021
Canvass
License #24941
2
Total Violations
1
Critical
1
Major
Inspection Summary
This school was inspected by the Chicago Department of Public Health on March 23, 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 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE HOT WATER AT THE 2ND FLOOR NEW ADDITION BOY'S AND GIRL'S WASHROOM HAND WASHING SINKS TO BE OVER 120F. THE WATER TEMPERATURE CANNOT BE CONTROLLED BY THE USER. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE HOT WATER TEMPERATURE IN BOTH WASHROOMS BETWEEN 100-120F. PRIORITY FOUNDATION 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 #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE HOT WATER AT THE 2ND FLOOR NEW ADDITION BOY'S AND GIRL'S WASHROOM HAND WASHING SINKS TO BE OVER 120F. THE WATER TEMPERATURE CANNOT BE CONTROLLED BY THE USER. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE HOT WATER TEMPERATURE IN BOTH WASHROOMS BETWEEN 100-120F. PRIORITY FOUNDATION 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
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