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Francis Xavier Warde School

751 N State ST, CHICAGO, IL 60654 · School

Inspection summary

Francis Xavier Warde School has been inspected 16 times by Chicago Department of Public Health since January 27, 2010. The most recent inspection, on June 26, 2023, found no infractions.

2 of 16 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, Protecting food from contamination 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 3 times across 3 separate inspections, most recently on January 31, 2022. 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 March 27, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 January 31, 2022. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 13 times across 6 separate inspections, most recently on March 22, 2018. 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 10 times across 9 separate inspections, most recently on February 10, 2022. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

16 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • BOXES OF FOOD STORED ON THE FLOOR IN THE KITCHEN AREA. FACILITY MUST ENSURE ITEMS ARE AT LEAST 6 INCHES ABOVE THE FLOOR.
  3. Canvass Re-Inspection

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CRACKS IN TILE ALONG SERVIE LINE AND 2 HOLES IN WALL NEAR 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINNG AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  4. Canvass

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN A PERSON IN CHARGE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE POSTED ON SITE AT TIME OF INSPECTION. INSTRUCTED TO POST CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON STIE. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT AND PROCEDURE FOR RESPONDING TO VOMIT AND DIARRHEA ON SITE AT TIME OF INSPECTION. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN PROCEDURE AND KIT CONTAINING ALL NECESSARY ITEMS INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CRACKS IN TILE ALONG SERVIE LINE AND 2 HOLES IN WALL NEAR 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINNG AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED NO SUMMARY POSTED FROM PREVIOUS INSPECTION #2498157 DATED 4/13/2021. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.
  5. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REMOVE DUCT TAPE FROM DRAIN PIPE ON HANDWASHING SINK IN BOYS TOILET ROOM ON 3RD FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN, TAPE PROHIBITED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE PEELING PAINT FROM WALL IN DRY STORAGE ROOM ADJACENT TO KITCHEN, INSTRUCTED TO MAINTAIN.
  6. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING A SPLASH GUARD BETWEEN ATTACHED HAND WASH SINK AND PREP TABLE, INSTRUCTED TO INSTALL.
  7. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALL PAINT CRACKED IN KITCHEN NEAR BULLETIN BOARD AND ABOVE GATE LEADING TO SIDE STORAGE. MUST REFINISH WALLS IN THESE AREAS TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED HOT WATER HANDLE BROKEN IN BOYS 2ND FLOOR WEST RIGHT WASHBOWL. INSTRUCTED FOR STUDENTS TO USE THE OTHER PROVIDED SINK UNTIL THE HANDLE IS REPAIRED. OBSERVED MISSING FAUCET HANDLE IN MENS LEFT CAFE RESTROOM WASHBOWL. MUST REPLACE AND USE OTHER PROVIDED SINK UNTIL REPAIRED.
  8. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED "SLOP SINK" IN KITCHEN NEAR REAR EXIT DOOR UNCLEAN WITH OLD FOOD AND DEBRIS. CLEAN AND MAINTAIN SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED MISSING LIGHT SHEILD WITHIN KITCHEN ABOVE EXPOSED HAND SINK. INSTALL AND MAINTAIN LIGHT SHEILD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED 1 COMPARTMENT SINK LABELED "SLOP SINK" NEAR EXIT IN KITHCEN WITH LOW HOT AND COLD WATER PRESSURE. REPAIR AND MAINTAIN WATER PRESSURE AT SINK. OBSERVED 3RD FLOOR BOYS ROOM WITH HOT WATER HANDLE IN DISREPAIR. REPAIR AND MAINTAIN HOT WATER HANDLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLEANING EQUIPMENT IMPROPERLY STORED. HANG ALL BROOMS AND MOPS IN DESIGNATED AREA AWAY FROM FOOD PREP. OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK IN COOLER INCLDING MILK. ALL FOOD NEEDS TO BE ELEVATED AT LEAST 6 INCHES OFF FLOOR AT ALL TIMES ON PROPER SHELVING.
  9. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED SOME WASHROOMS HANDWASH BOWLS PUSH BUTTONS WITH RUNNING WATER SET AT LESS THAN 15 SECONDS. INSTRUCTED MANAGER MUST RECALIBRATE WASHROOMS PUSH BUTTONS ON HANDWASH BOWLS TO A MINIMAL OF 15 SECONDS RUNNING WATER TIME.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BASEMENT FLOOR CLUTTERED ON SCHOOLS STORAGE AREAS. INSTRUCTED MANAGER MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ITEMS.
  10. Canvass

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULBS IN THE PREP AREA. MUST REPLACE AND MAINTAIN.
  11. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER. CHICKEN TENDERS 119.8F, CHICKEN TACOS 58F, BEANS 58.6F, HAM 56.5F, SLICED TOMATOES 52.7F AND CHEESE 55.7F. MANAGEMENT RECEIVED FOOD ITEMS FROM THE PROVIDING COMPANY ORGANIC LIFE WITH NO TEMPERATURE LOG ACCOMPANIED. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 190LBS OF FOOD WORTH $410 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE KITCHEN PREP AREA.
  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE IS POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST BE POSTED ON THE PREMISES AND BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #612218 ON 5/17/11 NOT CORRECTED: 38/01 - INSTALL A BACKFLOW PREVENTION DEVICE ON THE 1 COMPARTMENT SINK NEXT TO THE 3 COMPARTMENT SINK THAT HAS THE HOSE ATTACHED TO THE FAUCET. SERIOUS VIOLATION 7-42-090.
  14. Canvass

    3 infractions

    • 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. DETAIL CLEAN THE FLOOR OF THE BASEMENT (LEAVES, DUST, ETC.) STORE ALL FILE BOXES OFF OF THE FLOOR.
    • 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. DETAIL CLEAN THE COBWEBS FROM THE CEILING AND WALLS OF THE BASEMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL A BACKFLOW PREVENTION DEVICE ON THE 1 COMPARTMENT SINK NEXT TO THE 3 COMPARTMENT SINK THAT HAS THE HOSE ATTACHED TO THE FAUCET. MANAGEMENT REMOVED THE HOSE.
  15. Canvass

    3 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. MUST REMOVE MILK CRATES USED TO ELEVATE BOXES OFF FLOOR IN BASEMENT AND PROVIDE ADDITIONAL SHELF RACKS/PALLETS AND KEEP ITEMS AWAY FROM WALLS.
    • 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. OBSERVED BOXES ON BASEMENT FLOOR (SCHOOL SIDE). MUST ELEVATE ALL BOXES AND OTHER ITEMS OFF FLOOR TO PREVENT POTENTIAL PEST HARBORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. 3RD FLOOR BOYS SCHOOL SIDE WASHROOM HANDWASH BOWL HOT WATER IN POOR REPAIR(RIGHT SIDE HAND SINK). MUST REPAIR AND MAINTAIN SINK.
  16. Canvass

    3 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. 2nd floor Boys washroom toiletbowl(righ hand side)in poor repair. Instructed manager to repair and maintain.
    • 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 thermometers in cooler (staff cooler).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Basement Drama and File storage cage sections cluttered. Instructed manager to elevate all items off floor to prevent potential pest harborage.

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