Home › Vaughn Occupational(H/S) › Sep 17, 2020
PASS Risk 1 (High)

Vaughn Occupational(H/S) Passes Health Inspection - Chicago School

Vaughn Occupational(H/S) (AKA: Jacqueline Vaughn Occupational(H/S)) 4355 N Linder (5500W), CHICAGO 60641 School
September 17, 2020 Canvass License #49081
2
Total Violations
2
Critical

Inspection Summary

This school was inspected by the Chicago Department of Public Health on September 17, 2020. 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.

Violation Categories

🚫 Equipment Issues 🚫 Facilities Issues 🚫 Facility Maintenance 🚫 Handwashing Violations 🚫 Plumbing Issues

Violations Cited by Chicago Health Inspector

2
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT HAND SINKS INSIDE WASHROOMS (FIRST/SECOND FLOOR).
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: INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT HAND SINKS INSIDE WASHROOMS (FIRST/SECOND FLOOR).
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
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Data sourced from Chicago Open Data Portal - Chicago Department of Public Health inspections