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ATTUCKS

5055 S STATE, CHICAGO, IL 60609 · School

Inspection summary

ATTUCKS has been inspected 7 times by Chicago Department of Public Health since May 20, 2010. The most recent inspection, on June 23, 2015, found no infractions.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 on September 19, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 February 16, 2011. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 11 times across 5 separate inspections, most recently on October 20, 2014. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 5 separate inspections, most recently on October 20, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE CEILING TILES IN THE KITCHEN DRY STORAGE AREA MISSING/ALSO IN POOR REPAIR, INSTRUCTED TO REPLACE/REPAIR. ALSO THE CEILING LIGHT SHIELDS IN THE HALLWAY OUT SIDE THE RESTROOMS/LUNCH ROOM NOT CLEAN, INSTRUCTED TO CLEAN.REPLACE WATER DAMAGED CEILING TILES IN TEACHERS LOUNGE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHTS OUT IN THE FOLLOWING AREA, GIRLS RESTROOM OVER THE FIRST STALL, LUNCHROOM OVER MILK COOLER, INSTRUCTED TO REPAIR. ALSO REPLACE CRACKED/MISSING LIGHT SHIELD IN TEACHERS LOUNGE OVER LUNCH TABLES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE MENS RESTROOM ONE OF TWO URINAL NOT WORKING(ENG. WAITING FOR PART), INSTRUCTED TO REPAIR.
  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED EXCESSIVE ICE IN 1ST. 2 DOOR FREEZER IN LUNCHROOM NEED TO REPAIR CONDENSATION LINE/DEFROST.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO CLEAN DUSTY CEILING VENT OVER 2 DOOR COOLER IN KITCHEN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NEED TO REPLACE LIGHTS THAT ARE LOW IN WOMENS RESTROOM ACROSS FROM LUNCHROOM. ALSO REPLACE 4 LIGHTS THAT ARE OUT IN THE LUNCHROOM. NEED TO CLEAN LIGHT SHIELDS IN HALLWAY,LUNCHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING NOZZLE AT 1ST. COMP. OF THE 3 COMP. SINK.
  4. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PROVIDE MESH 1/16 SCREENS FOR WINDOWS OR LEAVE WINDOWS CLOSED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK UNDERNEATH PIPE AT HANDSINK (2ND FLOOR GIRLS) TOILET ROOM. REPAIR SAME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER/UNNECESSARY ARTICLES (EXCESSIVE TOTES, ETC) IN BASEMENT STORAGE AREA. INSTD TO REMOVE SAME AND ORGANIZE.
  5. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER AIR TEMPERATURE OF REACH IN COOLER MAINTAINED AT 57F.DOOR OF COOLER LEFT OPEN. MANAGER CLOSED DOOR,TEMPERATURE OF COOLER WENT DOWN AND UNIT IS NOW MAINTAINING 35F. MUST KEEP DOORS OF UNIT CLOSED AT ALL TIMES.-CDI-CRITICAL CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.FOUND READY TO EAT LUNCH MEAT HAM AT 47.8F TO 48F,AND TURKEY SALAMI AT 47.8F INSIDE REACH IN COOLER MAINTAINED AT IMPROPER TEMPERATURES. FOOD WAS REMOVED AND DISPOSED OF BY MANAGER. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW.TOTAL OF 20LBS,COST $20.00. CDI-CRITICAL CITATION ISSUED.
    • 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.CLEAN DEBRIS FROM FLOORS STORAGE AREAS.
  6. Canvass

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees.SCHOOL HAVE HAND WASHING POLICY FOR STUDENTS THAT TEACHERS GIVE STUDENTS SOAP,TISSUE,TOWELS. CHECKED SEVERAL CLASS ROOMS-4. NO CLASSROOMS HAD SOAP FOR STUDENTS,MAINTANCE STAFF HAD NOTHING TO DISTRIBUTE SOAP OUT TO STUDENTS. OBSERVED ONE STUDENT FROM ROOM 201 COMING FROM USING WASHROOM WITHOUT SOAP DISPENSER,INADEQUATE HAND WASHING FACILITIES. INSTRUCTED MAINTANCE PERSON/ASST PRINCIPAL SOMEONE MUST PICK UP SOAP AT INSPECTION. CDI CRITICAL CITATION ISSUED
    • 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. CLEAN/MAINTAIN CAN OPENER ON PREP TABLE.
    • 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. OPENING /CRACK IN FLOOR OF ENGINEER STORE ROOM,1ST FLOOR BY LUNCHROOM. MUST SEAL.
  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR(S) OF REACH-IN FREEZERS & COOLERS WHERE NEEDED, CAN OPENER & BASE OF SAME ON PREP TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN KITCHEN & STOREROOMS, IN ALL CLOSETS AND ALL CLASSROOMS WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL METAL WINDOW LEDGES IN PRE-K CLASSROOM. REMOVE ALL CHIPPING PAINT FROM WALLS IN DINING ROOM AND RE-PAINT SAME. CLEAN AND/OR PAINT LOWER WALL BASES THROUGHOUT KITCHEN AND STORAGE ROOMS WHERE SURFACES ARE CHIPPED. RE-ATTACH LOOSE SWEEPER TO EXIT DOOR(NEED AN ADDITIONAL SKEW).

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