FAIL
Risk 1 (High)
UNIVERSITY VILLAGE MONTESSORI SCHOOL Fails Health Inspection - Chicago Children's services facility
UNIVERSITY VILLAGE MONTESSORI SCHOOL
1314-1316 S HALSTED ST, CHICAGO 60607
Children's Services Facility
August 16, 2021
License
License #2437117
3
Total Violations
1
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASHGUARD BETWEEN KITCHEN HANDSINK AND SURROUNDING COUNTER SPACE WHERE CLEAN DISHES WERE STORED. MUST INSTALL A WASHABLE SPLASHGUARD.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED FACILITY 3-COMPARTMENT SINK FOR WARE WASHING NOT MEETING REQUIREMENTS. WATER TEMPERATURE OF THE SINK WAS OBSERVED BETWEEN 78F-102F. INFORMED THE PERSON IN CHARGE THAT THE PROPER WATER TEMPERATURE OF THE 3-COMPARTMENT SINK SHALL BE MAINTAINED AT A MINIMUM TEMPERATURE OF 110F. PLUMBER ARRIVED ONSITE TO CORRECT; TEMPERATURE NOT RESTORED DURING INSPECTION. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED FACILITY 3-COMPARTMENT SINK FOR WARE WASHING NOT MEETING REQUIREMENTS. WATER TEMPERATURE OF THE SINK WAS OBSERVED BETWEEN 78F-102F. INFORMED THE PERSON IN CHARGE THAT THE PROPER WATER TEMPERATURE OF THE 3-COMPARTMENT SINK SHALL BE MAINTAINED AT A MINIMUM TEMPERATURE OF 110F. PLUMBER ARRIVED ONSITE TO CORRECT; TEMPERATURE NOT RESTORED DURING INSPECTION. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
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