FAIL
Risk 1 (High)
ROBERT N. DETT ELEMENTARY Fails Health Inspection - Chicago School
August 30, 2022
Canvass
License #3283634
3
Total Violations
3
Critical
Inspection Summary
This school was inspected by the Chicago Department of Public Health on August 30, 2022. 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 #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED INCOMPLETE VOMIT/DIARRHEA KIT (POWDER AND GLOVES). MUST PROVIDE GLOVES, FACE MASKS, DISINFECTANT FOR NOROVIRUS AND DISPOSABLE MOP HEADS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
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: HANDWASHING SINK AT CAFETERIA SERVING LINE REACHING MAX TEMPERATURE OF 74.6F. ALL HANDWASHING SINKS MUST MAINTAIN MINIMUM TEMPERATURE OF 100F. 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 #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK AT CAFETERIA SERVING LINE REACHING MAX TEMPERATURE OF 74.6F. ALL HANDWASHING SINKS MUST MAINTAIN MINIMUM TEMPERATURE OF 100F. 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
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