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OUR LADY OF TEPEYAC HIGH SCHOOL

2228 S WHIPPLE ST, CHICAGO, IL 60623 · School

Inspection summary

OUR LADY OF TEPEYAC HIGH SCHOOL has been inspected 7 times by Chicago Department of Public Health since May 12, 2010. The most recent inspection, on April 18, 2016, recorded 1 infraction.

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: Food temperature control and Pests.

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 once on May 19, 2011. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 19, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 14 times across 5 separate inspections, most recently on April 18, 2016. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 4 times across 4 separate inspections, most recently on January 14, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST ADJUST THE MIXING VALVES ON THE WASH BOWLS IN THE GIRL'S WASHROOM THAT DO NOT HAVE TEMPERED OR HOT WATER FOR HANDWASHING.
  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ROOM # 101 AND THE THIRD FLOOR ART ROOM HAVE DIRTY FLOORS WITH DAMAGED BASEBOARDS, REPAIR AND CLEAN THE FLOORS SO THEY ARE SMOOTH AND SANITARY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS AND CEILING ABOVE THE ART ROOM STAIRS HAVE LOTS OF PEELING PAINT, SCRAPE OFF THE LOOSE PAINT AND RESEAL SAID AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ONE OF THE FOUR SINKS FAUCETS IN THE EAST BASEMENT GIRLS WASHROOMS IS BROKEN, REPAIR THE FAUCET.
  5. Canvass Re-Inspection

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE OR REPAIR MISSING LOCKS ON STALL DOORS IN BASEMENT GIRL'S TOILET ROOM,LOWER VANITY AT 2- COMPARTMENT SINK IN STAFF KITCHEN IN POOR REPAIR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN ALL UNUSED EQUIPMENT IN BASEMENT UNUSED KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED A LARGE AMOUNT OF WATER ON FLOOR IN BASEMENT BOILER ROOM.MUST REMOVE & KEEP DRY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: 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.MUST ADJUST MIXING VALVES ON HAND SINKS IN TOILET ROOMS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Inspector Comments: 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.MUST REMOVE & ELEVATE ARTICLES OFF OF FLOOR IN BASEMENT.
  6. Canvass

    7 infractions

    • 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. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES OF 40 READY TO EAT SANDWICHES THAT WHERE BOUGHT IN BY OUTSIDE VENDOR & RECEIVED BY THE SCHOOL TO BE SERVED & SOLD TO STUDENTS FOR LUNCH .FOOD DELIVERED IN PLASTIC CLEAR STORAGE BINS SUCH AS TUNA 64.7F-70.3F,62.7F-66.9F,MEATBALLS 92.6F-94.2F,CHICKEN 64.0F.APPX 40LBS.$80.PRODUCT WAS DUMPED & DENATURED AT THIS TIME.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF MORE THAN 40 RODENT DROPPINGS IN LOWER CABINET OF 2- COMPARTMENT SINK IN TEACHERS KITCHEN,ON FLOOR & SHELVING UNIT IN BASEMENT,ALSO 25 OR MORE BAGS & BLOCKS OF RODENTCIDE SCATTERED ON FLOOR IN BASEMENT ALONG WALLBASES & BEHIND EQUIPMENT.5 DEAD MICE ON GLUE BOARDS IN BASEMENT.ALSO NORTH,NORTH EAST & SOUTH DOORS ARE NOT TIGHT FITTING.MUST REMOVE DROPPINGS,DEAD MICE,POISON.RODENT PROOF DOORS,RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/19/11.
    • 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 REPLACE OR REPAIR MISSING LOCKS ON STALL DOORS IN BASEMENT GIRL'S TOILET ROOM,LOWER VANITY AT 2- COMPARTMENT SINK IN STAFF KITCHEN IN POOR REPAIR.
    • 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.MUST CLEAN ALL UNUSED EQUIPMENT IN BASEMENT UNUSED KITCHEN.
    • 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 A LARGE AMOUNT OF WATER ON FLOOR IN BASEMENT BOILER ROOM.MUST REMOVE & KEEP DRY.
    • 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.MUST ADJUST MIXING VALVES ON HAND SINKS IN TOILET ROOMS.
    • 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.MUST REMOVE & ELEVATE ARTICLES OFF OF FLOOR IN BASEMENT.
  7. 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; 3PART SINK, EXPOSED SINK, MOP SINKS, MICROWAVE OVENS, STAFF COOLERS, LUNCHROOM TABLES, AND CABINETS UNDER 2PART SINK 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 FLOORS THRU-OUT, LUNCHROOM, BASEMENT, BOILER ROOM, STORAGE ROOMS, STAFF LOUNGE, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
    • 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. MUST REPAIR PIPES UNDER EXPOSED SINK AND 3PART SINK IN KITCHEN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ARTICLES THRU-OUT BASEMENT, BOILER ROOM AND STORAGE AREAS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. INSTRUCTED TO REMOVE UNUSED EQUIPMENT FROM KITCHEN OR CLEAN AND COVER.

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