FAIL
Risk 1 (High)
WESTINGHOUSE CAMPUS Fails Health Inspection - Chicago School
April 19, 2023
Canvass
License #20068
2
Total Violations
1
Critical
1
Minor
Inspection Summary
This school was inspected by the Chicago Department of Public Health on April 19, 2023. The inspection type was "Canvass" and resulted in a Fail 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 1 critical violation 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 HANDSINK IN FIRST FLOOR UNISEX STAFF RESTROOM WITH HOT WATER AT 55F. INSTRUCTED PERSON IN CHARGE THAT HOT WATER AT ALL HANDSINKS MUST BE MAINTAINED AT 100F AT ALL TIMES.(ALTERNATIVE RESTROOM AVAILABLE ON FIRST FLOOR) PRIORITY VIOLATION #7-38-030(C).
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 HANDSINK IN FIRST FLOOR UNISEX STAFF RESTROOM WITH HOT WATER AT 55F. INSTRUCTED PERSON IN CHARGE THAT HOT WATER AT ALL HANDSINKS MUST BE MAINTAINED AT 100F AT ALL TIMES.(ALTERNATIVE RESTROOM AVAILABLE ON FIRST FLOOR) PRIORITY VIOLATION #7-38-030(C).
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