PASS
Risk 1 (High)
Stowe Passes Health Inspection - Chicago School
September 24, 2021
Canvass
License #25521
2
Total Violations
2
Critical
Inspection Summary
This school was inspected by the Chicago Department of Public Health on September 24, 2021. The inspection type was "Canvass" and resulted in a Pass 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 #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED SOME BOYS AND GIRLS WASHROOMS HANDWASH BOWLS HOT AND COLD WATER PUSH BUTTONS NOT MAINTAINED, LESS THAN 15 SECONDS RUNNING WATER TIME WHEN PUSHED. INSTRUCTED TO RECALIBRATE WASHROOMS HANDWASH BOWLS HOT AND COLD WATER PUSH BUTTONS TO A MINIMAL 15 SECONDS RUNNING WATER TIME WHEN PUSHED.
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 SOME BOYS AND GIRLS WASHROOMS HANDWASH BOWLS HOT AND COLD WATER PUSH BUTTONS NOT MAINTAINED, LESS THAN 15 SECONDS RUNNING WATER TIME WHEN PUSHED. INSTRUCTED TO RECALIBRATE WASHROOMS HANDWASH BOWLS HOT AND COLD WATER PUSH BUTTONS TO A MINIMAL 15 SECONDS RUNNING WATER TIME WHEN PUSHED.
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