FAIL
Risk 1 (High)
STONE ELEMENTARY Fails Health Inspection - Chicago School
March 23, 2010
Canvass
License #29291
2
Total Violations
1
Critical
1
Major
Inspection Summary
This school was inspected by the Chicago Department of Public Health on March 23, 2010. 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 #24
MAJOR
Violation Details
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND NO HOT WATER IN WASHROOM IN REAR OF AUDITORIUM (ONE SINK). ALSO NOTED 1 SINK IN FOOD PREP AREA DESIGNATED FOR HANDWASH, USED FOR CLEANING. INSTRUCTED MANAGER TO PROVIDE HOT WATER FOR WASHROOM AND INSTALL A PROPER HANDSINK FOR FOOD HANDLERS. CITATION # 57597-17
Why This Matters
Inadequate facilities prevent proper cleaning and sanitization of equipment.
Food Code Requirement
Warewashing facilities must meet design and operational requirements.
Specific Requirements
3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.
CDPH Food Code: Section 4-301.11, 4-501.14
Violation #24
MAJOR
Violation Details
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND NO HOT WATER IN WASHROOM IN REAR OF AUDITORIUM (ONE SINK). ALSO NOTED 1 SINK IN FOOD PREP AREA DESIGNATED FOR HANDWASH, USED FOR CLEANING. INSTRUCTED MANAGER TO PROVIDE HOT WATER FOR WASHROOM AND INSTALL A PROPER HANDSINK FOR FOOD HANDLERS. CITATION # 57597-17
Why This Matters
Inadequate facilities prevent proper cleaning and sanitization of equipment.
Food Code Requirement
Warewashing facilities must meet design and operational requirements.
Specific Requirements
3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.
CDPH Food Code: Section 4-301.11, 4-501.14
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