PASS W/ CONDITIONS
Risk 1 (High)
WILLIAM G. HIBBARD ELEMENTARY SCHOOL Gets Conditional Pass on Health Inspection - Chicago School
October 22, 2018
Canvass
License #23801
8
Total Violations
2
Critical
3
Major
3
Minor
Inspection Summary
This school was inspected by the Chicago Department of Public Health on October 22, 2018. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 8 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
8
Violation #19
MAJOR
Violation Details
PROPER REHEATING PROCEDURES FOR HOT HOLDING - Comments: 3-403.11 OBSERVED FROZEN CHEESE PIZZA BEING REHEATED TO 145F ACCORDING TO THE TEMPERATURE LOGS ON SITE. COOKING DIRECTIONS ON PACKAGE STATED TO COOK UNTIL 160F. THEN OBSERVED THE UNDER COOKED PIZZA BEING HELD IN A HOT HOLDING UNIT PRIOR TO BEING SERVED AT 131.9F. MANAGER REMOVED THE PIZZA AND REHEATED TO 165F. PRIORITY VIOLATION. NO CITATION ISSUED TO CPS SCHOOLS.
Why This Matters
Poor waste management attracts pests and creates breeding grounds for disease vectors.
Food Code Requirement
Exterior waste areas must be clean and pest-proof.
Specific Requirements
Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.
CDPH Food Code: Section 5-501.111, 5-502.11
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A)(1) OBSERVED CHEESE PIZZA BEING HELD IN A HOT HOLDING UNIT PRIOR TO SERVICE AT 131.9F. MANAGER REHEATED TO 165F. PRIORITY VIOLATION. NO CITATION ISSUED TO CPS SCHOOLS.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2) OBSERVED APPROXIMATELY 15 LBS MILK IN DAIRY COOLER ON SERVICE LINE AT 51.3F AND 48.2F. MILK DISCARDED. PRIORITY VIOLATION. NO CITATION ISSUED TO CPS SCHOOLS.
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 #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED DAIRY COOLER ON SERVICE LINE WITH A TEMPERATURE OF 46.6F WITH MILK AT 51.3F AND 48.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION. NO CITATION TO CPS SCHOOLS.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) NO INTERNAL THERMOMETER IN THE REFRIGERATION UNIT IN PRE-K ROOM #117 AND INACCURATE INTERNAL THERMOMETER IN REFRIGERATION IN PRE-K ROOM # 116. MUST PROVIDE.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #40
MINOR
Violation Details
PERSONAL CLEANLINESS - Comments: 2-402.11 ALL FOOD HANDLERS MUST WEAR BEARD RESTRAINTS.
Why This Matters
Poor personal hygiene transfers contaminants to food.
Food Code Requirement
Food handlers must maintain personal cleanliness.
Specific Requirements
Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.
CDPH Food Code: Section 2-303.11
Violation #41
MAJOR
Violation Details
WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14(B) ALL WET WIPING CLOTHS MUST BE HELD IN THE CONTAINERS PROVIDED WITH A SANITIZING SOLUTION BETWEEN USE.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Violation #41
MAJOR
Violation Details
WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14(B) ALL WET WIPING CLOTHS MUST BE HELD IN THE CONTAINERS PROVIDED WITH A SANITIZING SOLUTION BETWEEN USE.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
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