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ANTONIA PANTOJA H.S.

3121 N PULASKI RD, CHICAGO, IL 60641 · School

Inspection summary

ANTONIA PANTOJA H.S. has been inspected 19 times by Chicago Department of Public Health since May 11, 2010. The most recent inspection, on May 15, 2026, found no infractions.

7 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times across 2 separate inspections, most recently on January 15, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 5, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded once on May 5, 2026. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded once on May 17, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 3, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

19 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE REAR EXIT DOOR NEAR THE DUMPSTER AREA NOT COMPLETELY RODENT PROOFED AS REQUIRED. MUST COMPLETELY RODENT PROOF DOOR BY SEALING 1/4 GAP AT THE BOTTOM OF THE DOOR
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND THE THREE COMPARTMENT SINK NOT MAINTAINED; SINK IS SLOW DRAINING WHEN WATER FROM ONE COMPARTMENT IS DRAINED WITH A VERY STRONG FOUL SMELL IN THE FOOD PREP AREA INSTRUCTED MANAGEMENT TO GET DRAINAGE SYSTEM SERVICED. PRIORITY FOUNDATION 7-38-025. CITATION ISSUED.
  3. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED MOP SINK FAUCET CONTINUOUSLY RUNNING AND CANNOT BE TURNED OFF INSIDE THE STORAGE OF HOT WATER TANK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • TOILET ROOM RECEPTACLE MUST BE COVERED INSIDE THE (2) UNISEX/EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVER/LID FOR TRASH CAN.
  4. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HAND SINK AT SERVING LINE NOT SEALED TO WALL. MUST REPAIR.
  5. Canvass

    0 infractions

  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER AT HANDSINKS IN 1ST FLOOR BOYS AND GIRLS WASHROOMS LOCATED AT NORTH SIDE OF THE PANTOJA SCHOOL BUILDING LOCATED AT 3121 N PULASKI 60641. HOT WATER TEMPERATURE RANGING FROM (66.6 F-69.0 F).INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY VIOLATION 7-38-030(C).
  8. Canvass

    0 infractions

  9. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE FAR LEFT HAND SINK IN THE WOMEN'S STUDENT WASHROOM ON THE 1ST FLOOR DID NOT CONTAIN HOT/COLD RUNNING WATER UNDER CITY PRESSURE. INSTRUCTED TO REPAIR SINK TO PROVIDE HOT/COLD RUNNING WATER UNDER CITY PRESSURE WITH SOAP AND PAPER TOWELS AT ALL TIMES.
  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    1 infraction

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • NO RUNNING HOT WATER AT BOYS AND GIRLS 1ST FLOOR WASHROOMS HAND WASH BOWLS, WATER TEMPERATURES BETWEEN 69.5 F AND 80.0 F. INSTRUCTED MANAGER ALL WASHROOMS HAND WASH BOWLS HOT WATER TEMPERATURE MUST REACH A MINIMAL OF 85.0 F BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-38-030. NO CITATION.
  12. Canvass

    0 infractions

  13. Canvass

    0 infractions

  14. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL MILK COOLERS.
  15. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL THE GAP AROUND THE CONDUITS AND PIPES INSIDE THE ELECTRICAL ROOM AND MAINTAIN.
  16. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; CAN OPENER IN KITCHEN AND MICROWAVE OVENS AND CABINETS IN STAFF LOUNGE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOOR INSIDE MOP CLOSET.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE DAMAGED CEILING PANELS IN LUNCH ROOM.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.
  17. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL FOOD CONTAINERS IN THE SHELVES
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. VENTILATION COVER IM WOMEN'S WASHROOM,1ST FLR DIRTY,MUST CLEAN AND MAINTAIN
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CHEST FREEZER UNCLEAN MUST CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR DRAINS IN KITCHEN MUST BE FLUSHED REGULARLY
  18. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. VENTILATION IN STAFF WASHROOM-MEN AND WOMEN'S MUST BE FIXED; 4 FAUCETS IN MEN AND WOMEN'S WASHROOM 1ST AND 2ND FLRS WITH LOW WATER PRESSURE MUST BE FIXED ANDMUST READJUST TIMER FOR FLOW OF WATER; MUST READJUST BRUSH ON ENTRANCE DOOR AND ADDITIONAL BRUSH NEEDED ON EXIT DOOR
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR IN MOPSINK ROOM UNCLEAN,MUST CLEAN AND MAINTAIN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. BROKEN LIGHTSHIELD IN MEN'S WASHROOM 1ST FLR MUST BE REPLACED
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER IN 1 MILK COOLER
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. CLEANING EQUIPMENT MUST BE STORED IN THE MOPSINK ROOM
  19. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Can opener attached to prep table not cleaned. Instructed to detail clean and sanitize after use.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in corners in cleaned in prep area. Instructed to detail clean daily.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulb not working in dining area. Instructed to replace non-working bulb.

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