FAIL
Risk 1 (High)
SCHMID Fails Health Inspection - Chicago School
March 10, 2016
Canvass
License #25391
2
Total Violations
2
Critical
Inspection Summary
This school was inspected by the Chicago Department of Public Health on March 10, 2016. 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
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO RUNNING WATER AT ALL SINKS AND TOILETS NOT FLUSHING IN ALL WASHROOMS IN PRIMARY BUILDING, FIRST AND SECOND FLOOR WASHROOMS IN MAIN BUILDING. NO COLD RUNNING WATER AT EXPOSED SINK AND 3-COMPARTMENT SINK IN KITCHEN. INSTRUCTED MANAGER TO PROVIDE HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. CRITICAL VIOLATION 7-38-030
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
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO RUNNING WATER AT ALL SINKS AND TOILETS NOT FLUSHING IN ALL WASHROOMS IN PRIMARY BUILDING, FIRST AND SECOND FLOOR WASHROOMS IN MAIN BUILDING. NO COLD RUNNING WATER AT EXPOSED SINK AND 3-COMPARTMENT SINK IN KITCHEN. INSTRUCTED MANAGER TO PROVIDE HOT AND COLD RUNNING WATER UNDER CITY PRESSURE. CRITICAL VIOLATION 7-38-030
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