PASS W/ CONDITIONS
Risk 1 (High)
THE FIELD SCHOOL Gets Conditional Pass on Health Inspection - Chicago School
April 9, 2024
Canvass
License #4067403
3
Total Violations
3
Critical
Violations Cited by Chicago Health Inspector
3
Violation #2
CRITICAL
Violation Details
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH A VALID ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE WHILE PREPARING AND SERVING TCS FOODS, TOFU, COOKED CHICKEN, AND MILK. INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CFM PRESENT ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED PREVIOUSLY COOKED PREPACKAGED LUNCHES (9) (PREVIOUSLY COOKED) AT IMPROPER COLD TEMPERATURES RANGING BETWEEN 55-62F STORED TON PREP TABLE EQUIPMENT.INSTRUCTED TO HOLD ALL TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT PROPER COLD HOLDING TEMPERATURE AT LEAST 41F OR BELOW. INSTRUCTED TO MAINTAIN. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. PERSON IN CHARGE DISCARDED DURING THIS TIME. TOTAL COST OF SAID FOOD ITEMS APPROXIMATELY $40.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED PREVIOUSLY COOKED PREPACKAGED LUNCHES (9) (PREVIOUSLY COOKED) AT IMPROPER COLD TEMPERATURES RANGING BETWEEN 55-62F STORED TON PREP TABLE EQUIPMENT.INSTRUCTED TO HOLD ALL TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT PROPER COLD HOLDING TEMPERATURE AT LEAST 41F OR BELOW. INSTRUCTED TO MAINTAIN. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. PERSON IN CHARGE DISCARDED DURING THIS TIME. TOTAL COST OF SAID FOOD ITEMS APPROXIMATELY $40.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
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