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CHICAGO WALDORF SCHOOL

2156 W MONTROSE AVE, CHICAGO, IL 60618 · Children's Services Facility

Inspection summary

CHICAGO WALDORF SCHOOL has been inspected 7 times by Chicago Department of Public Health since July 26, 2016. The most recent inspection, on May 24, 2021, found no infractions.

2 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: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 March 28, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on March 28, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on July 26, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 5 times across 4 separate inspections, most recently on April 6, 2018. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on March 28, 2019. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MUST HAVE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER ON PREMISES FOR FOOD HANDLERS. INSTRUCTED MANAGER MUST PROVIDE AND CALIBRATE A METAL STEM THERMOMETER FOR FOOD HANDLERS AN KEEP ON PREMISES. PRIORITY FOUNDATION 7-38-005.
  3. License Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INCREASE THE HOT WATER PRESSURE AT THE 1ST FLOOR WASHBOWL SINK AND MAINTAIN.
  4. License

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (MILK,RICE, ETC.) TO IMMUNOCOMPROMISED INDIVUALS: INSTRUCTED TO HAVE AT LEAST ONE CITY OF CHICAGO CERTIFIED FOOD MANAGER ONSITE AT ALL TIMES WHILE THE DAYCARE IS OPERATING. SERIOUS VIOLATION 7-38-021
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INCREASE THE HOT WATER PRESSURE AT THE 1ST FLOOR WASHBOWL SINK AND MAINTAIN.
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED WOOD DUST INSIDE PREP AREA CABINETS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF PREP AREA CABINETS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SOUTH WASHROOM LIGHT BULB BURNED OUT. INSTRUCTED MANAGER TO PROVIDE WORKING LIGHT BULB.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BASEMENT FLOOR CLUTTERED BY STAIRS. INSTRUCTED MANAGER TO PROVIDE ADDITIONAL SHELVES, ALL ITEMS MUST BE OFF FLOOR. MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.
  6. License Re-Inspection

    0 infractions

  7. License

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • MUST PROVIDE SEPARATION FROM THE CLASSROOM AND KITCHEN ON THE FIRST FLOOR. THERE MUST BE A PERMANENT BARRIER BETWEEN THE CLASSROOM AND THE KITCHEN FOR THE PREPARATION OF FOOD.NO CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RESTAIN/VARNISH/REPAINT RAW WOODEN COUNTER TOPS ON THE 1ST FLOOR AND ON THE 3RD FLOOR CABINET COUNTER TOPS SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE MISSING WALL COVING WHERE IT MEETS THE FLOOR IN THE RESTROOM LOCATED ON THE 3RD FLOOR TO THE BOTTOM LEFT SIDE OF THE HAND WASHING SINK TO SEAL OPENING AT FLOOR/WALLBASE.

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