FAIL
Risk 1 (High)
THE GARDNER SCHOOL Fails Health Inspection - Chicago Children's services facility
January 21, 2022
Canvass
License #2240749
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER WATER TEMPERATURE AT 88.2F AT HAND WASHING SINK IN STAFF BATHROOM. ALSO OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINK AT 77.5F IN INFANT CLASSROOM. WATER TEMPERATURE AT 2 HAND WASHING SINKS IN INFANT CLASSROOM (DIAPER STATIONS) WERE FOUND AT 89.6F AND 78.3F. WATER TEMPERATURE AT 3 HAND WASHING SINKS IN DISCOVERY C CLASSROOM WERE FOUND AT 94.5F, 96.7F AND 89.8F. WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). 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: OBSERVED IMPROPER WATER TEMPERATURE AT 88.2F AT HAND WASHING SINK IN STAFF BATHROOM. ALSO OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINK AT 77.5F IN INFANT CLASSROOM. WATER TEMPERATURE AT 2 HAND WASHING SINKS IN INFANT CLASSROOM (DIAPER STATIONS) WERE FOUND AT 89.6F AND 78.3F. WATER TEMPERATURE AT 3 HAND WASHING SINKS IN DISCOVERY C CLASSROOM WERE FOUND AT 94.5F, 96.7F AND 89.8F. WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). 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